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Updated: May 15, 2026

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Characterization of an α-L-Rhamnosidase from Streptomyces avermitilis
Hitomi Ichinose1, Zui Fujimoto, Satoshi Kaneko
1Food Biotechnology Division, National Food Research Institute, Tsukuba, Ibaraki, Japan.
Abstract:
The putative α-L-rhamnosidase gene from Streptomyces avermitilis was cloned and expressed. The recombinant enzyme released L-rhamnose from p-nitrophenyl α-L-rhamnoside, Citrus flavonoids such as naringin, rutin, and hesperidin, and gum arabic which is an arabinogalactan-protein. Calcium ions increased L-rhamnose production by the enzyme from gum arabic, whereas enzyme activity was not affected by any metal ions.
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