Evolutionary History and Distribution Analysis of Rhamnosyltransferases in the Fungal Kingdom
Joaquín O. Chávez-Santiago, Luz A. López-Ramírez, Luis A. Pérez-García, Iván Martínez-Duncker, Bernardo Franco, Israel E. Padilla-Guerrero, Vianey Olmedo-Monfil, J. Félix Gutiérrez-Corona, Gustavo A. Niño-Vega, Jorge H. Ramírez-Prado, Héctor M. Mora-Montes

TL;DR
This study explores the evolutionary history and distribution of rhamnosyltransferase enzymes in fungi, revealing their widespread presence and conserved features.
Contribution
The first comprehensive in silico characterization of fungal rhamnosyltransferases across 351 species, uncovering conserved motifs and functional adaptations.
Findings
351 fungal species were found to encode putative rhamnosyltransferases.
Phylogenetic and structural analyses revealed conserved patterns and similarities with known rhamnosyltransferases.
Molecular docking and carbohydrate profiling confirmed rhamnose transfer activity and cell wall presence in multiple fungi.
Abstract
Rhamnose is a natural sugar found in glycoproteins and structural polysaccharides of plants, fungi, and bacteria. Its incorporation into glycoconjugates is mediated by rhamnosyltransferases (RHTs), key enzymes for biomolecular stability and function. While rhamnose biosynthesis has been studied in certain fungal genera, the evolutionary history and distribution of RHTs across the fungal kingdom remain largely unknown. In this study, 351 fungal species were found to encode putative RHTs. Phylogenetic and structural analyses revealed conserved patterns and similarities with previously characterized RHTs. Molecular docking predicted a high affinity of these proteins for UDP-L-rhamnose, and in silico mutagenesis identified key residues potentially involved in substrate binding. Carbohydrate profiling confirmed the presence of rhamnose in the cell walls of multiple fungi, including…
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Taxonomy
TopicsMicrobial Metabolites in Food Biotechnology · Plant-Microbe Interactions and Immunity · Plant Pathogens and Fungal Diseases
