title: Characterization of almond alpha-mannosidase and its application for structure analysis of sugar chain.
abstract: Almond alpha-mannosidase was purified by separation on columns of DEAE-Sephadex A50 and hydroxyapatite, and characterized. Its optimum pH was approximately 3.8. It was also shown to be stable from pH 6 to 8. Its activity was stable up to 60 degrees C. The thermostability of almond alpha-mannosidase at 73 degrees C appeared to be superior to that of jack bean a-mannosidase. We examined the substrate specificity of the former toward high-mannose-type N-glycan Man9GlcNAc2, and showed that the deduced trimming pathway was more diverse than that of the latter. We could use almond alpha-mannosidase as well as jack bean alpha-mannosidase for analysis of sugar chain structures.
authors.affiliation: The International Center for Biotechnology, Osaka University, 2-1 Yamada-oka, Suita, Osaka 565-0871, Japan.
authors.forename: Ryo
authors.initials: R
authors.lastname: Misaki
authors.forename: Kazuhito
authors.initials: K
authors.lastname: Fujiyama
authors.forename: Hiroyuki
authors.initials: H
authors.lastname: Yokoyama
authors.forename: Yoshihiro
authors.initials: Y
authors.lastname: Ido
authors.forename: Kiyotaka
authors.initials: K
authors.lastname: Miyauchi
authors.forename: Toshiomi
authors.initials: T
authors.lastname: Yoshida
authors.forename: Tatsuji
authors.initials: T
authors.lastname: Seki