Purification and characterization of a novel thermoacidophilic and thermostable α-mannosidase from the digestive fluid of oil palm weevil Rhynchophorus palmarum (Coleoptera: Curculionidae) larvae

Title:

Purification and characterization of a novel thermoacidophilic and thermostable α-mannosidase from the digestive fluid of oil palm weevil Rhynchophorus palmarum (Coleoptera: Curculionidae) larvae

Creator:

Bédikou, Micaël, Ahi, Pascal, Koné, Martial, Faulet, Betty, Gonnety, Jean, Kouamé, Patricie, and Niamké, Sébastien

Identifier:

https://cdk.lib.cas.cz/client/handle/uuid:6543a30f-393f-412a-b5ca-f86eaaa5c2c2
uuid:6543a30f-393f-412a-b5ca-f86eaaa5c2c2

Subject:

a-mannosidase, thermoacidophilic, thermostable, oil palm weevil, Rhynchophorus palmarum, and Curculionidae

Type:

article, model:article, and TEXT

Description:

An extracellular α-mannosidase with unusual properties was purified from the digestive fluid of oil palm weevil (Rhynchophorus palmarum Linnaeus) larvae using ammonium sulphate saturation, size exclusion and anion-exchange chromatography. The enzyme named RpltM is thermoacidophilic, thermostable and behaves like lysosomal α-mannosidase (EC 3.2.1.24). The molecular weight, Km value, optimum reaction temperature and pH are 108-112 kDa, 0.36 mM, 65°C and 4.5, respectively. Zn2+ enhanced whereas Cu2+, Sodium dodecyl sulphate, swainsonine and 1,4-dideoxy-1,4-iminomannitol strongly inhibited its hydrolytic activity. The enzyme was stable for 25 min at 65°C and retained 70% of its initial activity after 60 min. At 70°C, around 60% of this activity was conserved after 25 min. RpltM retained more than 90% of its activity over a pH range of 4.2 to 5.0 and remained fully active in the presence of detergents such as nonidet P-40, triton X-100, polyoxyethylen-10-oleyl ether (up to 1%, w/v), dithiothreitol and β-mercaptoethanol. The stability under these conditions is also better than that reported for other insect α-mannosidases. Thus, RpltM could be used as an important bioindustrial tool for removing mannose residues from oligosaccharides.

Language:

English

Rights:

http://creativecommons.org/publicdomain/mark/1.0/
policy:public

Source:

European Journal of Entomology | 2009 Volume:106 | Number:2

Harvested from:

CDK

Metadata only:

false