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Literature summary for 4.99.1.10 extracted from
- Characterization of Mg-dechelatase activity obtained from Fragaria x ananassa fruit (2002), Plant Physiol. Biochem., 40, 111-118 .
No PubMed abstract available
Activating Compound
| Activating Compound | Comment | Organism | Structure |
|---|---|---|---|
| EDTA | - |
Fragaria x ananassa |  |
| H2O2 | - |
Fragaria x ananassa | |
| naringenin | - |
Fragaria x ananassa | |
| p-coumaric acid | - |
Fragaria x ananassa | |
| umbelliferone | - |
Fragaria x ananassa | |
Inhibitors
| Inhibitors | Comment | Organism | Structure |
|---|---|---|---|
| Ca2+ | - |
Fragaria x ananassa | |
| caffeic acid | - |
Fragaria x ananassa | |
| catechin | - |
Fragaria x ananassa | |
| ellagic acid | - |
Fragaria x ananassa | |
| Hg2+ | strong inhibition | Fragaria x ananassa | |
| Mg2+ | - |
Fragaria x ananassa | |
| quercetin | very strong inhibition | Fragaria x ananassa | |
| reduced glutathione | - |
Fragaria x ananassa | |
KM Value [mM]
| KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|
| 0.000081 | - |
chlorophyllin a | in 50 mM Tris-tricine buffer, at 37°C and pH 8.8 | Fragaria x ananassa | |
Molecular Weight [Da]
| Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|
| 2180 | - |
gel filtration | Fragaria x ananassa |
Natural Substrates/ Products (Substrates)
| Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| chlorophyllide a + 2 H+ | Fragaria x ananassa | - |
pheophorbide a + Mg2+ | - |
? | |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Fragaria x ananassa | - |
- |
- |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| fruit | - |
Fragaria x ananassa | - |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| chlorophyllide a + 2 H+ | - |
Fragaria x ananassa | pheophorbide a + Mg2+ | - |
? | |
| chlorophyllin a + 2 H+ | - |
Fragaria x ananassa | pheophytin a + Mg2+ | - |
? | |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| MDS | - |
Fragaria x ananassa |
| Mg-dechelatase | - |
Fragaria x ananassa |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 50 | - |
- |
Fragaria x ananassa |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 100 | - |
at high ionic strength, the enzyme extract is inactivated after 10 min at 100°C | Fragaria x ananassa |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 7.1 | - |
in phosphate buffer | Fragaria x ananassa |
| 8.6 | - |
in Tris-tricine buffer | Fragaria x ananassa |
Expression
| Organism | Comment | Expression |
|---|---|---|
| Fragaria x ananassa | during strawberry fruit ripening, the Mg-dechelatase activity decreases from small green to large green stage and then increases again in mature fruit | down |
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