Activating Compound | Comment | Organism | Structure |
---|---|---|---|
NaCl | maximal activity at 35°C at 15% | Lacticaseibacillus casei |
Cloned (Comment) | Organism |
---|---|
gene estB, DNA and amino acid sequence determination and analysis, expression as His-tagged protein in Escherichia coli | Lacticaseibacillus casei |
Inhibitors | Comment | Organism | Structure |
---|---|---|---|
4-chloromercuribenzoate | - |
Lacticaseibacillus casei | |
diisopropyl fluorophosphate | - |
Lacticaseibacillus casei | |
iodoacetic acid | slight inhibition | Lacticaseibacillus casei | |
pepstatin A | - |
Lacticaseibacillus casei | |
PMSF | - |
Lacticaseibacillus casei |
KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
0.029 | - |
4-nitrophenyl hexanoate | EstB, pH 7.5, 30°C | Lacticaseibacillus casei | |
0.063 | - |
4-nitrophenyl pentanoate | EstB, pH 7.5, 30°C | Lacticaseibacillus casei | |
0.084 | - |
4-nitrophenyl decanoate | EstB, pH 7.5, 30°C | Lacticaseibacillus casei | |
0.23 | - |
4-nitrophenyl octanoate | EstB, pH 7.5, 30°C | Lacticaseibacillus casei | |
0.38 | - |
4-nitrophenyl butanoate | EstB, pH 7.5, 30°C | Lacticaseibacillus casei | |
1.4 | - |
4-nitrophenyl propionate | EstB, pH 7.5, 30°C | Lacticaseibacillus casei | |
1.9 | - |
4-nitrophenyl acetate | EstB, pH 7.5, 30°C | Lacticaseibacillus casei | |
3.2 | - |
ethyl hexanoate | EstB, pH 7.5, 30°C | Lacticaseibacillus casei | |
5.5 | - |
phenylthioacetate | EstB, pH 7.5, 30°C | Lacticaseibacillus casei | |
16 | - |
phenyl acetate | EstB, pH 7.5, 30°C | Lacticaseibacillus casei |
Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|
36700 | - |
6 * 36700, recombinant enzyme EstB, SDS-PAGE | Lacticaseibacillus casei |
216500 | - |
recombinant EstB, gel filtration | Lacticaseibacillus casei |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Lacticaseibacillus casei | Q7WZT5 | LILA, enzyme EstB, gene estB | - |
Purification (Comment) | Organism |
---|---|
recombinant His-tagged enzyme from Escherichia coli | Lacticaseibacillus casei |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
4-nitrophenyl acetate + H2O | - |
Lacticaseibacillus casei | 4-nitrophenol + acetate | - |
? | |
4-nitrophenyl butyrate + H2O | - |
Lacticaseibacillus casei | 4-nitrophenol + butyrate | - |
? | |
4-nitrophenyl decanoate + H2O | - |
Lacticaseibacillus casei | 4-nitrophenol + decanoate | - |
? | |
4-nitrophenyl hexanoate + H2O | - |
Lacticaseibacillus casei | 4-nitrophenol + hexanoate | - |
? | |
4-nitrophenyl octanoate + H2O | - |
Lacticaseibacillus casei | 4-nitrophenol + octanoate | - |
? | |
4-nitrophenyl pentanoate + H2O | - |
Lacticaseibacillus casei | 4-nitrophenol + pentanoate | - |
? | |
4-nitrophenyl propionate + H2O | - |
Lacticaseibacillus casei | 4-nitrophenol + propionate | - |
? | |
ethyl hexanoate + H2O | - |
Lacticaseibacillus casei | ethanol + hexanoate | - |
? | |
additional information | no activity with ethyl acetate, ethyl propionate, ethyl butanoate, ethyl pentanoate, propyl acetate, butyl acetate, hexanoyl acetate, and 4-nitrophenyl esters of chain length C10-C16 | Lacticaseibacillus casei | ? | - |
? | |
phenyl acetate + H2O | - |
Lacticaseibacillus casei | phenol + acetate | - |
? | |
phenylthioacetate + H2O | - |
Lacticaseibacillus casei | thiophenol + acetate | - |
? |
Subunits | Comment | Organism |
---|---|---|
hexamer | 6 * 36700, recombinant enzyme EstB, SDS-PAGE | Lacticaseibacillus casei |
Synonyms | Comment | Organism |
---|---|---|
EstB | - |
Lacticaseibacillus casei |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
50 | 55 | - |
Lacticaseibacillus casei |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
50 | 60 | deactivation | Lacticaseibacillus casei |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
7 | - |
- |
Lacticaseibacillus casei |