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Literature summary extracted from

  • Tsushida, T.; Takeo, T.
    An enzyme hydrolyzing L-theanine in tea leaves (1985), Agric. Biol. Chem., 49, 2913-2917.
No PubMed abstract available

Activating Compound

EC Number Activating Compound Comment Organism Structure
3.5.1.65 L-Malic acid activation, 0.7 mM: 167%, 3.3 mM: 227%, 8 mM: 230%, 13.3 mM: 235% of activity compared to H2O Camellia sinensis
3.5.1.65 additional information D-malic acid, 8 mM, no effect Camellia sinensis

General Stability

EC Number General Stability Organism
3.5.1.65 enzyme very unstable Camellia sinensis
3.5.1.65 theanine hydrolase activity increases slightly during first 10 h after plucking but thereafter decreased gradually Camellia sinensis

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.5.1.65 acetic acid 8 mM: 88% of activity compared to H2O Camellia sinensis
3.5.1.65 acidic amino acid
-
 Camellia sinensis
3.5.1.65 beta-Alanine partial inhibition, 8 mM: 89% of activity compared to H2O Camellia sinensis
3.5.1.65 glycine 8 mM: 99% of activity compared to H2O Camellia sinensis
3.5.1.65 L-alanine strong inhibition, 0.7 mM: 67%, 3.3 mM: 50%, 8 mM: 45%, 53.3 mM: 23% of activity compared to H2O Camellia sinensis
3.5.1.65 L-asparagine strong inhibition, 8 mM: 76% of activity compared to H2O Camellia sinensis
3.5.1.65 L-aspartic acid strong inhibition, 8 mM: 53% of activity compared to H2O Camellia sinensis
3.5.1.65 L-Citric acid 8 mM: 95% of activity compared to H2O Camellia sinensis
3.5.1.65 L-Glutamic acid strong inhibition, 0.7 mM: 86%, 3.3 mM: 58%, 8 mM: 56%, 53.3 mM: 25% of activity compared to H2O Camellia sinensis
3.5.1.65 L-glutamine strong inhibition, 8 mM: 75% of activity compared to H2O Camellia sinensis
3.5.1.65 L-leucine partial inhibition, 8 mM: 89% of activity compared to H2O Camellia sinensis
3.5.1.65 L-serine partial inhibition, 8 mM: 95% of activity compared to H2O Camellia sinensis
3.5.1.65 Maleic acid 8 mM: 98% of activity compared to H2O Camellia sinensis
3.5.1.65 additional information D-alanine, 8 mM, and D-malic acid, 8 mM: no effect Camellia sinensis
3.5.1.65 oxaloacetic acid strong inhibition, 8 mM: 59% of activity compared to H2O Camellia sinensis
3.5.1.65 succinic acid strong inhibition, 8 mM: 77% of activity compared to H2O Camellia sinensis

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
3.5.1.65 additional information potassium ion and phosphate ion: no effect Camellia sinensis

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
3.5.1.65 N5-ethyl-L-glutamine + H2O Camellia sinensis L-theanine, gamma-glutamylethylamide, principal component of taste of tea L-glutamate + ethylamine
-
 ?
3.5.1.65 N5-ethyl-L-glutamine + H2O Camellia sinensis part in metabolism of theanine in tea leaves: theanine is involved in the biosynthesis of other compound in tea plants, theanine also appears to be involved in storage or transport of nitrogen in non-toxic form in tea plants L-glutamate + ethylamine
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.5.1.65 Camellia sinensis
-
 tea
-
3.5.1.65 Camellia sinensis
-
 cv. Yabukita
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.5.1.65 partial, glutaminase could not be separated Camellia sinensis

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.5.1.65 leaf
-
 Camellia sinensis
-

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.5.1.65 additional information
-
-
 Camellia sinensis

Storage Stability

EC Number Storage Stability Organism
3.5.1.65 4°C, 45% loss of activity within 1 day Camellia sinensis

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.5.1.65 additional information substrate specificity Camellia sinensis ?
-
 ?
3.5.1.65 additional information also acts on other N-alkyl-L-glutamines Camellia sinensis ?
-
 ?
3.5.1.65 additional information no activity with N-methylpropionamide and N-ethylpropionamide Camellia sinensis ?
-
 ?
3.5.1.65 N5-ethyl-L-glutamine + H2O L-theanine, gamma-glutamylethylamide, principal component of taste of tea Camellia sinensis L-glutamate + ethylamine
-
 ?
3.5.1.65 N5-ethyl-L-glutamine + H2O part in metabolism of theanine in tea leaves: theanine is involved in the biosynthesis of other compound in tea plants, theanine also appears to be involved in storage or transport of nitrogen in non-toxic form in tea plants Camellia sinensis L-glutamate + ethylamine
-
 ?
3.5.1.65 N5-isobutyl-L-glutamine + H2O gamma-glutamyl-isobutylamide, 136% of activity compared to L-theanine Camellia sinensis L-glutamate + isobutylamine
-
 ?
3.5.1.65 N5-methyl-L-glutamine + H2O gamma-glutamylmethylamide, 77% of activity compared to L-theanine Camellia sinensis L-glutamate + methylamine
-
 ?
3.5.1.65 N5-n-butyl-L-glutamine + H2O gamma-glutamyl-n-butylamide, 276% of activity compared to L-theanine Camellia sinensis L-glutamate + n-butylamine
-
 ?
3.5.1.65 N5-n-pentyl-L-glutamine + H2O gamma-glutamyl-n-amylamide, 211% of activity compared to L-theanine Camellia sinensis L-glutamate + n-pentylamine
-
 ?
3.5.1.65 N5-n-propyl-L-glutamine + H2O gamma-glutamyl-n-propylamide, 144% of activity compared to theanine Camellia sinensis L-glutamate + n-propylamine
-
 ?

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.5.1.65 8.5
-
-
 Camellia sinensis

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.5.1.65 6.5 9 pH 6.5: about 22% of maximal activity, pH 9.0: about 95% of maximal activity Camellia sinensis
3.5.1.65 7.5
-
 about half of maximum activity at pH 7.5 Camellia sinensis