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  • Title: Purification and characterisation of a novel chitinase from persimmon (Diospyros kaki) with antifungal activity.
    Author: Zhang J, Kopparapu NK, Yan Q, Yang S, Jiang Z.
    Journal: Food Chem; 2013 Jun 01; 138(2-3):1225-32. PubMed ID: 23411236.
    Abstract:
    A novel chitinase from the persimmon fruit was isolated, purified and characterised in this report. The Diospyros kaki chitinase (DKC) was found to be a monomer with a molecular mass of 29 kDa. It exhibited optimal activity at pH 4.5 with broad pH stability from pH 4.0-9.0. It has an optimal temperature of 60°C and thermostable up to 60°C when incubated for 30 min. The internal peptide sequences of DKC showed similarity with other reported plant chitinases. It has the ability to hydrolyse colloidal chitin into chito-oligomers such as chitotriose, chitobiose and into its monomer N-acetylglucosamine. It can be used to degrade chitin waste into useful products such as chito-oligosacchaarides. DKC exhibited antifungal activity towards pathogenic fungus Trichoderma viride. Chitinases with antifungal property can be used as biocontrol agents replacing chemical fungicides.
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