Enzymatic degradation of xyloglucans by Aspergillus species: a comparative view of this genus

Aspergillus species are closely associated with humanity through fermentation, infectious disease, and mycotoxin contamination of food. Members of this genus produce various enzymes to degrade plant polysaccharides, including starch, cellulose, xylan, and xyloglucan. This review focus on the machinery of the xyloglucan degradation using glycoside hydrolases, such as xyloglucanases, isoprimeverose-producing oligoxyloglucan hydrolases, and alpha-xylosidases, in Aspergillus species. Some xyloglucan degradation-related glycoside hydrolases are well conserved in this genus; however, other enzymes are not. Cooperative actions of these glycoside hydrolases are crucial for xyloglucan degradation in Aspergillus species.

Automated summary

Aspergillus species are closely associated with humanity through fermentation, infectious disease, and mycotoxin contamination of food. This review focuses on the machinery of the xyloglucan degradation in Aspergillus species using glycoside hydrolases, emphasizing the crucial role of cooperative actions of these enzymes.