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Literature summary for 3.2.1.206 extracted from

  • Romero-Segura, C.; Garcia-Rodríguez, R.; Sanchez-Ortiz, A.; Sanz, C.; Perez, A.
    The role of olive beta-glucosidase in shaping the phenolic profile of virgin olive oil (2012), Food Res. Int., 45, 191-196 .
No PubMed abstract available
Search for more literature for 3.2.1.206

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
oleuropein + H2O Olea europaea
-
 oleuropein aglycone + D-glucopyranose
-
 ?

Organism

Organism UniProt Comment Textmining
Olea europaea
-
 cultivars Arbequina and Picual
-

Source Tissue

Source Tissue Comment Organism Textmining
fruit
-
 Olea europaea
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
4-nitrophenyl beta-D-glucopyranoside + H2O
-
 Olea europaea 4-nitrophenol + D-glucopyranose
-
 ?
demethyloleuropein + H2O
-
 Olea europaea demethyloleuropein aglycone + D-glucopyranose
-
 ?
oleuropein + H2O
-
 Olea europaea oleuropein aglycone + D-glucopyranose
-
 ?

Synonyms

Synonyms Comment Organism
GLU
-
 Olea europaea

General Information

General Information Comment Organism
physiological function the enzyme plays a critical role in shaping the phenolic profile of virgin olive oil Olea europaea