Journal of Nutritional Health & Food Engineering Review Article Open Access Extremophilic carbohydrate active enzymes (CAZymes) Abstract Volume 7 Issue 1 - 2017 Carbohydrate active enzymes (CAZymes) are a large class of enzymes, which build and Sunghoon Park,1,2 Byonghoon Lee,1 breakdown the complex carbohydrates of the cell. On the basis of their amino acid sequences 3 they are classified in families that show conserved catalytic mechanism, structure, and Kwanhwa Park 1Departments of Food Science and Microbiology/Immunology, active site residues, but may conflict each other in substrate specificity. To solve the conflict McGill University, Canada each other in substrate specificity, kinetic studies are essential for categorized in glycoside 2Research Institute of Food and Biotechnology, SPC Group, hydrolase (GH). Among GH family 1 enzymes, some of them are from hyperthermophile Korea origins (i.e. Sulfolobus, Pyrococcos, etc). Recently, the advantage of hyperthermophile 3Department of Food Science, Sangmyung University, South enzyme has been studied and commercialized. The main advantage of hyperthermophilic Korea enzyme is that in chemical reactions involving organic solvents, the decrease in viscosity and increase in diffusion coefficient that is achieved at elevated temperatures result in Correspondence: Byonghoon Lee, Departments of Food higher reaction rates and low contamination. This review provides up-to-date information Science and Microbiology/Immunology, McGill University, on b-glycosidase and the significance of this enzyme. Montreal, Quebec H3A 2B4, Canada, Email
[email protected] Keywords: enzymes, chemical reactions, amino acid, organisms, glycosides Received: March 29, 2017 | Published: September 21, 2017 Introduction and characterized from various sources, including plants, animals, and many microorganisms.