Literature summary for 3.2.1.149 extracted from

Sato, Y.; Han, J.; Fukuda, H.; Mikami, S.
Enhancing monoterpene alcohols in sweet potato shochu using the diglycoside-specific beta-primeverosidase (2018), J. Biosci. Bioeng., 125, 218-223 .

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Natural Substrates/ Products (Substrates)

Natural Substrates	Organism	Comment (Nat. Sub.)	Natural Products	Comment (Nat. Pro.)	Rev.	Reac.
a 6-O-(beta-D-xylopyranosyl)-beta-D-glucopyranoside + H2O	Ipomoea batatas	-	6-O-(beta-D-xylopyranosyl)-beta-D-glucopyranose + an alcohol	-	?
additional information	Ipomoea batatas	the diglycoside-specific enzyme beta-primeverosidase catalyses the hydrolysis of primeveroside into primeverose (a disaccharide of Xylbeta1-6Glc) and volatile aglycons	?	-	?

Organism

Organism	UniProt	Comment	Textmining
Ipomoea batatas	-	-	-

Substrates and Products (Substrate)

Substrates	Comment Substrates	Organism	Products	Comment (Products)	Rev.	Reac.
a 6-O-(beta-D-xylopyranosyl)-beta-D-glucopyranoside + H2O	-	Ipomoea batatas	6-O-(beta-D-xylopyranosyl)-beta-D-glucopyranose + an alcohol	-	?
additional information	the diglycoside-specific enzyme beta-primeverosidase catalyses the hydrolysis of primeveroside into primeverose (a disaccharide of Xylbeta1-6Glc) and volatile aglycons	Ipomoea batatas	?	-	?

Synonyms

Synonyms	Comment	Organism
diglycoside-specific beta-primeverosidase	-	Ipomoea batatas

General Information

General Information	Comment	Organism
physiological function	effect of diglycoside-specific beta-primeverosidase on aroma formation during sweet potato shochu (hard liquor) manufacturing, overview. Exogenously added beta-glycosidase primarily cleaves between primeveroside (a disaccharide of Xylbeta1-6Glc) and its aromatic aglycon volatiles. beta-Glycosidase (beta-primeverosidase) is involved in monoterpene alcohol (MTA) production in sweet potato shochu. Various aroma compounds in sweet potato shochu released by beta-primeverosidase might be involved in host defences against pathogenic organisms	Ipomoea batatas

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Release 2023.1 (January 2023)