A single-domain expansin-like protein from <i>Gloeophyllum trabeum</i> able to cleave xylan

I Ignacio Delgado Santamaría (Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences) H Heidi Østby (Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences) V Vincent G. H. Eijsink (Faculty of Chemistry, Biotechnology and Food Science) A Anikó Várnai (Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences)

Abstract

Expansin-related proteins (ERPs) are a broad group of plant cell wall–loosening proteins and are considered noncatalytic, as, to date, no cell wall–derived products have been observed as a result of catalysis, despite the presence of a domain that resembles the catalytic domains of GH45 endoglucanases. Here, we report catalytic activity for a single-domain ERP, Gt EXPN_133317, from the brown-rot fungus Gloeophyllum trabeum , which is highly expressed in the early phase of spruce colonization. We demonstrate enzyme-dependent formation of xylan-derived products, such as glucuronylated xylo-oligosaccharides, using high-performance anion exchange chromatography with pulsed amperometric detection. Structure-based multiple sequence alignment of ERPs with GH45 endoglucanases showed that, next to a single conserved aspartate (Asp87 in Gt EXPN_133317) present in all ERPs and GH45s, fungal ERPs contain a second conserved acidic residue (Asp25 in Gt EXPN_133317). Mutation of these two conserved amino acids, Asp87 and Asp25, led to a nearly complete loss of xylanolytic activity. While these findings do not exclude the possibility of a noncatalytic plant cell wall–loosening mechanism, they show that ERPs likely have other modes of action besides what the current paradigm states.

Article Details

Volume / Issue Vol. 123, Issue 4
Published January 27, 2026
ISSN 0027-8424
Publisher National Academy of Sciences

Authors (4)

I

Ignacio Delgado Santamaría

Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences

H

Heidi Østby

Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences

V

Vincent G. H. Eijsink

Faculty of Chemistry, Biotechnology and Food Science

A

Anikó Várnai

Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences