Any feedback?
Please rate this page
(literature.php)
(0/150)

BRENDA support

Literature summary for 4.4.1.4 extracted from

  • Jin, Y.N.; Choi, Y.H.; Yang, C.H.
    Identification of an essential tryptophan residue in alliinase from garlic (Allium sativum) by chemical modification (2001), Bull. Korean Chem. Soc., 22, 68-76.
No PubMed abstract available
Search for more literature for 4.4.1.4

Inhibitors

Inhibitors Comment Organism Structure
N-Acetylimidazole slightly decreases activity Allium sativum
N-bromosuccinimide rapidly and completely inactivates Allium sativum
Succinic anhydride slightly decreases activity Allium sativum

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
additional information Allium sativum the enzyme degrades S-alkyl-L-cysteine sulfoxides, causing the characteristic odor of garlic ?
-
 ?

Organism

Organism UniProt Comment Textmining
Allium sativum
-
-
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
additional information the enzyme degrades S-alkyl-L-cysteine sulfoxides, causing the characteristic odor of garlic Allium sativum ?
-
 ?
additional information Trp182 is essential for alliinase activity Allium sativum ?
-
 ?