Any feedback?
Literature summary for 3.4.14.5 extracted from
- Purification and characterization of X-prolyl dipeptidyl peptidase from Lactobacillus casei subsp. casei LLG (1994), Appl. Microbiol. Biotechnol., 42, 280-286.
Inhibitors
| Inhibitors | Comment | Organism | Structure |
|---|---|---|---|
| diisopropyl fluorophosphate | - |
Lactococcus lactis |  |
| Fe2+ | 1 mM, 13% inhibition | Lactococcus lactis | |
| Hg2+ | - |
Lactococcus lactis | |
| phenylmethylsulfonyl fluoride | - |
Lactococcus lactis | |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Lactococcus lactis | - |
subsp. casei LLG | - |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
- |
Lactococcus lactis |
Specific Activity [micromol/min/mg]
| Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|
| additional information | - |
- |
Lactococcus lactis |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| Gly-Pro-4-methylcoumarin 7-amide + H2O | - |
Lactococcus lactis | Gly-Pro + 7-amino-4-methylcoumarin | - |
? | |
| Lys-Pro-4-methoxy-2-naphthylamide + H2O | - |
Lactococcus lactis | Lys-Pro + 4-methoxy-2-naphthylamine | - |
? | |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 50 | - |
- |
Lactococcus lactis |
Temperature Range [°C]
| Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 15 | 55 | 15°C: about 30% of maximal activity, 55°C: about 40% of maximal activity | Lactococcus lactis |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 7 | - |
two optima at pH 7.0 and at pH 9.5 | Lactococcus lactis |
| 9.5 | - |
two optima at pH 7.0 and at pH 9.5 | Lactococcus lactis |
pH Range
| pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|
| 5 | 10.5 | pH 5.0: about 55% of maximal activity, pH 10.5: about 30% of maximal activity | Lactococcus lactis |
pH Stability
| pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|
| 9 | - |
12 h, stable below | Lactococcus lactis |
| 10 | - |
1 h, stable below | Lactococcus lactis |
Use of this online version of BRENDA is free under the CC BY 4.0 license. See terms of use for full details.
Release 2023.1 (January 2023)
Legal
Curated at
Member of
