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Literature summary for 3.2.1.52 extracted from

  • Ghosh, S.; Meli, V.S.; Kumar, A.; Thakur, A.; Chakraborty, N.; Chakraborty, S.; Datta, A.
    The N-glycan processing enzymes alpha-mannosidase and beta-D-N-acetylhexosaminidase are involved in ripening-associated softening in the non-climacteric fruits of capsicum (2011), J. Exp. Bot., 62, 571-582.
    View publication on PubMedView publication on EuropePMC
Search for more literature for 3.2.1.52

Application

Application Comment Organism
food industry silencing of alpha-mannosidase and beta-D-N-acetylhexosaminidase enhances fruit shelf life due to the reduced degradation of N-glycoproteins which result in delayed softening Capsicum annuum

Cloned(Commentary)

Cloned (Comment) Organism
-
 Capsicum annuum

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
0.141
-
 4-nitrophenyl N-acetyl-beta-D-glucosaminide pH 6.0, 37°C Capsicum annuum

Localization

Localization Comment Organism GeneOntology No. Textmining
cell wall
-
 Capsicum annuum 5618
-

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
80000
-
 x * 80000, SDS-PAGE Capsicum annuum
219000
-
 gel filtration Capsicum annuum
300000
-
 PAGE Capsicum annuum

Organism

Organism UniProt Comment Textmining
Capsicum annuum E7BYE4 member of glycosyl hydrolase family 20
-

Posttranslational Modification

Posttranslational Modification Comment Organism
glycoprotein
-
 Capsicum annuum

Purification (Commentary)

Purification (Comment) Organism
-
 Capsicum annuum

Source Tissue

Source Tissue Comment Organism Textmining
fruit maximum activity at red stage of fruit ripening Capsicum annuum
-
additional information not detected in the stem, leaves, and roots Capsicum annuum
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
4-nitrophenyl N-acetyl-beta-D-glucosaminide + H2O
-
 Capsicum annuum 4-nitrophenol + N-acetyl-beta-D-glucosamine
-
 ?

Subunits

Subunits Comment Organism
oligomer x * 80000, SDS-PAGE Capsicum annuum

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
45
-
-
 Capsicum annuum

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
42
-
 1 h, stable Capsicum annuum

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
6
-
-
 Capsicum annuum

Expression

Organism Comment Expression
Capsicum annuum transcripts as well as enzyme activity increase with the ripening and/or softening of capsicum fruit up

General Information

General Information Comment Organism
physiological function gene silencing using RNAi of alpha-mannosidase and beta-D-N-acetylhexosaminidase leads to fruits approximately two times firmer compared with the control and to delay in fruit deterioration by approximately 7 d Capsicum annuum