BRENDA - Enzyme Database show
show all sequences of 2.1.1.101

Properties of S-adenosyl-L-methionine:macrocin O-methyltransferase in extracts of Streptomyces fradiae strains which produce normal or elevated levels of tylosin and in mutants blocked in specific O-methylations

Seno, E.T.; Baltz, R.H.; Antimicrob. Agents Chemother. 20, 370-377 (1981)

Data extracted from this reference:

Inhibitors
Inhibitors
Commentary
Organism
Structure
macrocin
-
Streptomyces fradiae
tylosin
-
Streptomyces fradiae
Metals/Ions
Metals/Ions
Commentary
Organism
Structure
Mg2+
required for maximal activity
Streptomyces fradiae
Natural Substrates/ Products (Substrates)
Natural Substrates
Organism
Commentary (Nat. Sub.)
Natural Products
Commentary (Nat. Pro.)
Organism (Nat. Pro.)
Reversibility
S-adenosyl-L-methionine + macrocin
Streptomyces fradiae
terminal and main rate-limiting step in tylosin biosynthesis
S-adenosylhomocysteine + tylosin
-
-
?
Organism
Organism
Primary Accession No. (UniProt)
Commentary
Textmining
Streptomyces fradiae
-
-
-
Substrates and Products (Substrate)
Substrates
Commentary Substrates
Literature (Substrates)
Organism
Products
Commentary (Products)
Literature (Products)
Organism (Products)
Reversibility
S-adenosyl-L-methionine + macrocin
-
485047
Streptomyces fradiae
S-adenosyl-L-homocysteine + tylosin
-
-
-
?
S-adenosyl-L-methionine + macrocin
terminal and main rate-limiting step in tylosin biosynthesis
485047
Streptomyces fradiae
S-adenosylhomocysteine + tylosin
-
-
-
?
Temperature Optimum [°C]
Temperature Optimum [°C]
Temperature Optimum Maximum [°C]
Commentary
Organism
31
-
-
Streptomyces fradiae
pH Optimum
pH Optimum Minimum
pH Optimum Maximum
Commentary
Organism
7.5
8.2
-
Streptomyces fradiae
Inhibitors (protein specific)
Inhibitors
Commentary
Organism
Structure
macrocin
-
Streptomyces fradiae
tylosin
-
Streptomyces fradiae
Metals/Ions (protein specific)
Metals/Ions
Commentary
Organism
Structure
Mg2+
required for maximal activity
Streptomyces fradiae
Natural Substrates/ Products (Substrates) (protein specific)
Natural Substrates
Organism
Commentary (Nat. Sub.)
Natural Products
Commentary (Nat. Pro.)
Organism (Nat. Pro.)
Reversibility
S-adenosyl-L-methionine + macrocin
Streptomyces fradiae
terminal and main rate-limiting step in tylosin biosynthesis
S-adenosylhomocysteine + tylosin
-
-
?
Substrates and Products (Substrate) (protein specific)
Substrates
Commentary Substrates
Literature (Substrates)
Organism
Products
Commentary (Products)
Literature (Products)
Organism (Products)
Reversibility
S-adenosyl-L-methionine + macrocin
-
485047
Streptomyces fradiae
S-adenosyl-L-homocysteine + tylosin
-
-
-
?
S-adenosyl-L-methionine + macrocin
terminal and main rate-limiting step in tylosin biosynthesis
485047
Streptomyces fradiae
S-adenosylhomocysteine + tylosin
-
-
-
?
Temperature Optimum [°C] (protein specific)
Temperature Optimum [°C]
Temperature Optimum Maximum [°C]
Commentary
Organism
31
-
-
Streptomyces fradiae
pH Optimum (protein specific)
pH Optimum Minimum
pH Optimum Maximum
Commentary
Organism
7.5
8.2
-
Streptomyces fradiae
Other publictions for EC 2.1.1.101
No.
1st author
Pub Med
title
organims
journal
volume
pages
year
Activating Compound
Application
Cloned(Commentary)
Crystallization (Commentary)
Engineering
General Stability
Inhibitors
KM Value [mM]
Localization
Metals/Ions
Molecular Weight [Da]
Natural Substrates/ Products (Substrates)
Organic Solvent Stability
Organism
Oxidation Stability
Posttranslational Modification
Purification (Commentary)
Reaction
Renatured (Commentary)
Source Tissue
Specific Activity [micromol/min/mg]
Storage Stability
Substrates and Products (Substrate)
Subunits
Temperature Optimum [°C]
Temperature Range [°C]
Temperature Stability [°C]
Turnover Number [1/s]
pH Optimum
pH Range
pH Stability
Cofactor
Ki Value [mM]
pI Value
IC50 Value
Activating Compound (protein specific)
Application (protein specific)
Cloned(Commentary) (protein specific)
Cofactor (protein specific)
Crystallization (Commentary) (protein specific)
Engineering (protein specific)
General Stability (protein specific)
IC50 Value (protein specific)
Inhibitors (protein specific)
Ki Value [mM] (protein specific)
KM Value [mM] (protein specific)
Localization (protein specific)
Metals/Ions (protein specific)
Molecular Weight [Da] (protein specific)
Natural Substrates/ Products (Substrates) (protein specific)
Organic Solvent Stability (protein specific)
Oxidation Stability (protein specific)
Posttranslational Modification (protein specific)
Purification (Commentary) (protein specific)
Renatured (Commentary) (protein specific)
Source Tissue (protein specific)
Specific Activity [micromol/min/mg] (protein specific)
Storage Stability (protein specific)
Substrates and Products (Substrate) (protein specific)
Subunits (protein specific)
Temperature Optimum [°C] (protein specific)
Temperature Range [°C] (protein specific)
Temperature Stability [°C] (protein specific)
Turnover Number [1/s] (protein specific)
pH Optimum (protein specific)
pH Range (protein specific)
pH Stability (protein specific)
pI Value (protein specific)
Expression
General Information
General Information (protein specific)
Expression (protein specific)
KCat/KM [mM/s]
KCat/KM [mM/s] (protein specific)
485048
Bauer
Purification, characterization ...
Streptomyces fradiae
J. Biol. Chem.
263
15619-15625
1988
-
2
-
-
-
-
7
-
-
3
2
1
-
2
-
-
1
-
-
-
1
1
6
1
1
-
-
-
1
-
-
-
10
-
-
-
2
-
-
-
-
-
-
7
10
-
-
3
2
1
-
-
-
1
-
-
1
1
6
1
1
-
-
-
1
-
-
-
-
-
-
-
-
-
485050
Kreuzman
Two distinctive O-methyltransf ...
Streptomyces fradiae
J. Biol. Chem.
263
15626-15633
1988
-
1
-
-
-
-
8
4
-
3
2
1
-
2
-
-
1
-
-
-
-
1
3
1
1
-
-
-
1
-
-
-
1
-
-
-
1
-
-
-
-
-
-
8
1
4
-
3
2
1
-
-
-
1
-
-
-
1
3
1
1
-
-
-
1
-
-
-
-
-
-
-
-
-
485049
Yeh
High-performance liquid chroma ...
Streptomyces fradiae
J. Chromatogr.
288
157-165
1984
-
-
-
-
-
-
1
2
-
5
-
1
-
2
-
-
-
-
-
-
-
2
2
-
-
-
-
-
1
-
-
-
-
-
-
-
-
-
-
-
-
-
-
1
-
2
-
5
-
1
-
-
-
-
-
-
-
2
2
-
-
-
-
-
1
-
-
-
-
-
-
-
-
-
485047
Seno
Properties of S-adenosyl-L-met ...
Streptomyces fradiae
Antimicrob. Agents Chemother.
20
370-377
1981
-
-
-
-
-
-
2
-
-
1
-
1
-
2
-
-
-
-
-
-
-
-
2
-
1
-
-
-
1
-
-
-
-
-
-
-
-
-
-
-
-
-
-
2
-
-
-
1
-
1
-
-
-
-
-
-
-
-
2
-
1
-
-
-
1
-
-
-
-
-
-
-
-
-