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Literature summary extracted from

  • Malveaux, F.J.; San Clemente, C.L.
    Staphylococcal acid phosphatase: preliminary physical and chemical characterization of the loosely bound enzyme (1969), J. Bacteriol., 97, 1215-1219.
    View publication on PubMedView publication on EuropePMC

Activating Compound

EC Number Activating Compound Comment Organism Structure
3.1.3.2 mercaptoethanol stimulates Staphylococcus aureus

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.1.3.2 EDTA
-
 Staphylococcus aureus
3.1.3.2 F-
-
 Staphylococcus aureus
3.1.3.2 Hg2+
-
 Staphylococcus aureus
3.1.3.2 iodoacetate
-
 Staphylococcus aureus
3.1.3.2 molybdate
-
 Staphylococcus aureus
3.1.3.2 Pb2+
-
 Staphylococcus aureus
3.1.3.2 phosphate
-
 Staphylococcus aureus
3.1.3.2 Tartrate tartrate has no effect Staphylococcus aureus

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.1.3.2 0.45
-
 p-nitrophenyl phosphate
-
 Staphylococcus aureus

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
3.1.3.2 Cu2+ stimulates Staphylococcus aureus

Organism

EC Number Organism UniProt Comment Textmining
3.1.3.2 Staphylococcus aureus
-
 PS 55
-
3.1.3.2 Staphylococcus aureus PS 55
-
 PS 55
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.1.3.2
-
 Staphylococcus aureus

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.1.3.2 ADP + H2O 10.4% of the activity with p-nitrophenyl phosphate Staphylococcus aureus AMP + phosphate
-
 ?
3.1.3.2 alpha-glycerophosphate + H2O
-
 Staphylococcus aureus glycerol + phosphate
-
 ?
3.1.3.2 alpha-glycerophosphate + H2O
-
 Staphylococcus aureus PS 55 glycerol + phosphate
-
 ?
3.1.3.2 D-fructose 1,6-diphosphate + H2O 13.8% of the activity with p-nitrophenyl phosphate Staphylococcus aureus ?
-
 ?
3.1.3.2 D-fructose 1,6-diphosphate + H2O 13.8% of the activity with p-nitrophenyl phosphate Staphylococcus aureus PS 55 ?
-
 ?
3.1.3.2 D-fructose 6-phosphate + H2O 38% of the activity with p-nitrophenyl phosphate Staphylococcus aureus D-fructose + phosphate
-
 ?
3.1.3.2 D-fructose 6-phosphate + H2O 38% of the activity with p-nitrophenyl phosphate Staphylococcus aureus PS 55 D-fructose + phosphate
-
 ?
3.1.3.2 GDP + H2O 17.3% of the activity with p-nitrophenyl phosphate Staphylococcus aureus GMP + phosphate
-
 ?
3.1.3.2 Glucose 6-phosphate + H2O 3.5% of the activity with p-nitrophenyl phosphate Staphylococcus aureus Glucose + phosphate
-
 ?
3.1.3.2 Glucose 6-phosphate + H2O 3.5% of the activity with p-nitrophenyl phosphate Staphylococcus aureus PS 55 Glucose + phosphate
-
 ?
3.1.3.2 glyceraldehyde 3-phosphate + H2O 82.8% of the activity with p-nitrophenyl phosphate Staphylococcus aureus glyceraldehyde + phosphate
-
 ?
3.1.3.2 p-nitrophenyl phosphate + H2O
-
 Staphylococcus aureus p-nitrophenol + phosphate
-
 ?
3.1.3.2 p-nitrophenyl phosphate + H2O
-
 Staphylococcus aureus PS 55 p-nitrophenol + phosphate
-
 ?
3.1.3.2 phenolphthalein monophosphate + H2O 24.1% of the activity with p-nitrophenyl phosphate Staphylococcus aureus phenolphthalein + phosphate
-
 ?

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.1.3.2 49
-
-
 Staphylococcus aureus

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.1.3.2 50
-
 most stable in alkaline pH range, pH 8.5-9.5 at temperatures below 50°C Staphylococcus aureus
3.1.3.2 70
-
 complete inactivation after 5 min in absence of Cu2+ Staphylococcus aureus
3.1.3.2 80
-
 5 min, complete inactivation in presence of Cu2+ Staphylococcus aureus

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.1.3.2 8.5 9.5 most stable in alkaline pH range, pH 8.5-9.5 at temperatures below 50°C Staphylococcus aureus