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Literature summary for 4.1.1.28 extracted from

  • Tieman, D.; Taylor, M.; Schauer, N.; Fernie, A.R.; Hanson, A.D.; Klee, H.J.
    Tomato aromatic amino acid decarboxylases participate in synthesis of the flavor volatiles 2-phenylethanol and 2-phenylacetaldehyde (2006), Proc. Natl. Acad. Sci. USA, 103, 8287-8292.
    View publication on PubMedView publication on EuropePMC
Search for more literature for 4.1.1.28

Cloned(Commentary)

Cloned (Comment) Organism
expressed in Escherichia coli Solanum lycopersicum

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
0.92
-
 L-tyrosine at pH 7.9 Solanum lycopersicum

Organism

Organism UniProt Comment Textmining
Solanum lycopersicum Q1KSC5 AADC1B; cultivar M82
-
Solanum lycopersicum Q1KSC6 cultivar M82
-

Purification (Commentary)

Purification (Comment) Organism
Ni2+ affinity chromatography Solanum lycopersicum

Source Tissue

Source Tissue Comment Organism Textmining
fruit
-
 Solanum lycopersicum
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
L-phenylalanine
-
 Solanum lycopersicum L-phenethylamine + CO2
-
 ?
L-Tyrosine
-
 Solanum lycopersicum Tyramine + CO2
-
 ?

Synonyms

Synonyms Comment Organism
AADC1A
-
 Solanum lycopersicum
AADC1B
-
 Solanum lycopersicum
aromatic amino acid decarboxylase 1A
-
 Solanum lycopersicum
aromatic amino acid decarboxylase 1B
-
 Solanum lycopersicum

Turnover Number [1/s]

Turnover Number Minimum [1/s] Turnover Number Maximum [1/s] Substrate Comment Organism Structure
0.7
-
 L-tyrosine at pH 7.9 Solanum lycopersicum