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Literature summary for 4.4.1.4 extracted from
- Quality of herbal remedies from Allium sativum: differences between alliinase from garlic powder and fresh garlic (1999), Planta Med., 65, 139-143.
KM Value [mM]
| KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|
| 1.6 | - |
L-(+)-alliin | enzyme from garlic powder | Allium sativum |  |
| 2.8 | - |
L-(-)-alliin | enzyme from garlic powder | Allium sativum | |
Molecular Weight [Da]
| Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|
| 53000 | - |
1 * 53000 + 1 * 54000, enzyme from garlic powder, SDS-PAGE | Allium sativum |
| 54000 | - |
1 * 53000 + 1 * 54000, enzyme from garlic powder, SDS-PAGE | Allium sativum |
| 106000 | 110000 | enzyme from garlic powder, non-denaturing PAGE | Allium sativum |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Allium sativum | - |
- |
- |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| clove | the alliinase gets significantly altered during the drying process of garlic powder | Allium sativum | - |
Specific Activity [micromol/min/mg]
| Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|
| 129.9 | - |
enzyme from garlic powder | Allium sativum |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| S-allyl-L-cysteine sulfoxide + H2O | - |
Allium sativum | 2-propene-thioic acid + pyruvate + NH4+ + H+ | - |
? | |
| S-methyl-L-Cys sulfoxide | - |
Allium sativum | ? | - |
? | |
Subunits
| Subunits | Comment | Organism |
|---|---|---|
| dimer | 1 * 53000 + 1 * 54000, enzyme from garlic powder, SDS-PAGE | Allium sativum |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 36 | - |
enzyme from garlic powder | Allium sativum |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 7 | 8 | enzyme from garlic powder | Allium sativum |
pH Range
| pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|
| 5 | 10 | active in the range | Allium sativum |
pH Stability
| pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|
| 6.5 | - |
strong acidic conditions as well as strong basic conditions result in complete loss of activity | Allium sativum |
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Release 2023.1 (January 2023)
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