Structure and cleavage pattern of a hyaluronate 3-glycanohydrolase in the glycoside hydrolase 79 family.

Animals Hyaluronic Acid / chemistry Hyaluronoglucosaminidase / chemistry Hydrolysis Leeches / enzymology Models, Molecular
GH79 family Glycosaminoglycan Hyaluronidase Hydrolysis pattern Leech

Journal

Carbohydrate polymers
ISSN: 1879-1344
Titre abrégé: Carbohydr Polym
Pays: England
ID NLM: 8307156

Informations de publication

Date de publication:
01 Feb 2022
Historique:
received: 09 08 2021
revised: 08 10 2021
accepted: 29 10 2021
entrez: 11 12 2021
pubmed: 12 12 2021
medline: 17 3 2022
Statut: ppublish

Résumé

Hyaluronidases have attracted a great deal of interest in the field of medicine due to their fundamental roles in the breakdown of hyaluronan. However, little is known about the catalytic mechanism of the hyaluronate 3-glycanohydrolases. Here, we report the crystal structure and cleavage pattern of a leech hyaluronidase (LHyal), which hydrolyzes the β-1,3-glycosidic bonds of hyaluronan. LHyal exhibits the typical structural features of glycoside hydrolase 79 family but contains a variable 'exo-pocket' loop where basic residues R102 and K103 are the structural determinants of hyaluronan binding. Through analysis of the hydrolysis of even- and odd-numbered hyaluronan oligosaccharides, we demonstrate that hexasaccharide is the shortest natural substrate, which can be cleaved from both the reducing and non-reducing ends to release disaccharides, and pentasaccharides are the smallest fragments for recognition and hydrolysis. These observations provide new insights into the degradation of hyaluronan and the evolutionary relationships of the GH79 family enzymes.

Identifiants

DOI: 10.1016/j.carbpol.2021.118838 PMID: 34893255
pubmed: 34893255
pii: S0144-8617(21)01225-X
doi: 10.1016/j.carbpol.2021.118838
pii:
doi:

Substances chimiques

Hyaluronic Acid 9004-61-9
Hyaluronoglucosaminidase EC 3.2.1.35

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

118838

Informations de copyright

Copyright © 2021 Elsevier Ltd. All rights reserved.

Auteurs

Hao Huang (H)

The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; The Science Center for Future Foods, Jiangnan University, Wuxi 214122, China.

Xiaodong Hou (X)

The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China.

Ruirui Xu (R)

The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; The Science Center for Future Foods, Jiangnan University, Wuxi 214122, China.

Zhiwei Deng (Z)

The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China.

Yang Wang (Y)

The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; The Science Center for Future Foods, Jiangnan University, Wuxi 214122, China.

Guocheng Du (G)

The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; The Science Center for Future Foods, Jiangnan University, Wuxi 214122, China.

Yijian Rao (Y)

The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China. Electronic address: raoyijian@jiangnan.edu.cn.

Jian Chen (J)

The Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China. Electronic address: jchen@jiangnan.edu.cn.

Zhen Kang (Z)

The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; The Science Center for Future Foods, Jiangnan University, Wuxi 214122, China. Electronic address: zkang@jiangnan.edu.cn.

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Classifications MeSH

questionsmedicales.fr › Eucaryotes › Animaux › Structure and cleavage pattern of a...
questionsmedicales.fr › Glucides › Polyosides › Glycosaminoglycanes › Acide hyaluronique › Structure and cleavage pattern of a...
questionsmedicales.fr › Enzymes et coenzymes › Enzymes › Lyases › Carbon-oxygen lyases › Polysaccharide-lyases › Hyaluronoglucosaminidase › Structure and cleavage pattern of a...
questionsmedicales.fr › Phénomènes chimiques › Hydrolyse › Structure and cleavage pattern of a...
questionsmedicales.fr › Eucaryotes › Animaux › Invertébrés › Annelida › Sangsues › Structure and cleavage pattern of a...
questionsmedicales.fr › Techniques d'investigation › Modèles théoriques › Modèles moléculaires › Structure and cleavage pattern of a...