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Literature summary for 4.4.1.4 extracted from
- Low-frequency and low-intensity ultrasound accelerates alliinase-catalysed synthesis of allicin in freshly crushed garlic (2011), J. Sci. Food Agric., 91, 1766-1772.
Activating Compound
| Activating Compound | Comment | Organism | Structure |
|---|---|---|---|
| additional information | low-frequency and low-intensity ultrasound accelerates alliinase-catalysed synthesis of allicin by about 42.8% in freshly crushed garlic cloves, without affecting the enzyme's temperature optimum | Allium sativum |
Natural Substrates/ Products (Substrates)
| Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| (+/-)-alliin | Allium sativum | - |
allicin + pyruvic acid + NH3 | - |
? |  |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Allium sativum | - |
- |
- |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
| native enzyme from cloves by ammonium sulfate fractionation, dialysis, and gel filtration | Allium sativum |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| clove | - |
Allium sativum | - |
Specific Activity [micromol/min/mg]
| Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|
| additional information | - |
the purified alliinase shows an activity of 774.6 U/ml in presence of ultrasound, while its activity reduces to 542.5 U/ml in the absence of ultrasound | Allium sativum |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| (+/-)-alliin | - |
Allium sativum | allicin + pyruvic acid + NH3 | - |
? | |
| (+/-)-alliin | rapid, but thermolabil enzyme reaction | Allium sativum | allicin + pyruvic acid + NH3 | - |
? | |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| alliinase | - |
Allium sativum |
| L-(+)-S-alk(en)ylcysteine sulfoxide lyase | - |
Allium sativum |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 35 | - |
purified enzyme, optimal temperature of alliinase activity in both the presence and absence of ultrasound, best at 0.4 W cm-2 | Allium sativum |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| additional information | - |
low-frequency and low-intensity ultrasound improves the enzyme's thermal stability | Allium sativum |
| 42 | - |
purified native enzyme, 30 min, denaturing starts | Allium sativum |
| 60 | - |
purified native enzyme, 30 min, inactivation | Allium sativum |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 6.5 | - |
assay at | Allium sativum |
Cofactor
| Cofactor | Comment | Organism | Structure |
|---|---|---|---|
| pyridoxal 5'-phosphate | - |
Allium sativum | |
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