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

BRENDA support

Literature summary extracted from

  • Bode, R.; Lippoldt, A.; Birnbaum, D.
    Purification and properties of D-aromatic lactate dehydrogenase, an enzyme involved in the catabolism of the aromatic amino acids of Candida maltosa (1986), Biochem. Physiol. Pflanz., 181, 189-198.
No PubMed abstract available

General Stability

EC Number General Stability Organism
1.1.1.110 unstable in buffers without glycerol, stabilized by adding 30-50% glycerol to the buffer Candida maltosa

Inhibitors

EC Number Inhibitors Comment Organism Structure
1.1.1.110 1,10-phenanthroline
-
 Candida maltosa
1.1.1.110 EDTA
-
 Candida maltosa

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
1.1.1.110 0.0077
-
 NADH
-
 Candida maltosa
1.1.1.110 0.0086
-
 NADPH
-
 Candida maltosa
1.1.1.110 0.021
-
 NADP+
-
 Candida maltosa
1.1.1.110 0.044
-
 p-hydroxyphenylpyruvate
-
 Candida maltosa
1.1.1.110 0.067
-
 Indolepyruvate
-
 Candida maltosa
1.1.1.110 0.076
-
 p-hydroxyphenyllactate
-
 Candida maltosa
1.1.1.110 0.083
-
 D-phenyllactate
-
 Candida maltosa
1.1.1.110 0.093
-
 NAD+
-
 Candida maltosa
1.1.1.110 0.094
-
 indolelactate
-
 Candida maltosa

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
1.1.1.110 Fe2+ inhibitory Candida maltosa
1.1.1.110 Mn2+ required Candida maltosa
1.1.1.110 Zn2+ inhibitory Candida maltosa

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
1.1.1.110 68000
-
 4 * 68000, SDS-PAGE, gel filtration chromatography Candida maltosa
1.1.1.110 250000
-
 gel filtration Candida maltosa
1.1.1.110 280000
-
 glycerol density gradient centrifugation Candida maltosa

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
1.1.1.110 3-(4-hydroxyphenyl)pyruvate + NAD(P)H Candida maltosa involved in aromatic amino acid catabolism (R)-3-(4-hydroxyphenyl)lactate + NAD(P)+
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
1.1.1.110 Candida maltosa
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
1.1.1.110
-
 Candida maltosa

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
1.1.1.110 4.5
-
 crude extract Candida maltosa
1.1.1.110 1170
-
 purified enzyme Candida maltosa

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
1.1.1.110 2-ketoisopentanoate + NAD(P)H poor substrate Candida maltosa 2-hydroxyisopentanoate + NAD(P)+
-
 r
1.1.1.110 2-oxobutyrate + NAD(P)H + H+ poor substrate Candida maltosa 2-hydroxybutyrate + NAD(P)+
-
 r
1.1.1.110 3-(4-hydroxyphenyl)pyruvate + NAD(P)H the initial rate of oxidation is 100 fold lower than that of reduction Candida maltosa (R)-3-(4-hydroxyphenyl)lactate + NAD(P)+
-
 r
1.1.1.110 3-(4-hydroxyphenyl)pyruvate + NAD(P)H involved in aromatic amino acid catabolism Candida maltosa (R)-3-(4-hydroxyphenyl)lactate + NAD(P)+
-
 ?
1.1.1.110 indolepyruvate + NAD(P)H reduction at 30% the rate of p-hydroxyphenylpyruvate reduction Candida maltosa indolelactate + NAD(P)+
-
 r
1.1.1.110 additional information best substrate for oxidation is p-hydroxyphenyllactate, D-phenyllactate is oxidized at 75% and indolelactate at 52% the rate of p-hydroxyphenyllactate Candida maltosa ?
-
 ?
1.1.1.110 phenylpyruvate + NAD(P)H reduction at 27% the rate of p-hydroxyphenylpyruvate reduction Candida maltosa D-phenyllactate + NAD(P)+
-
 r
1.1.1.110 pyruvate + NAD(P)H + H+ poor substrate Candida maltosa lactate + NAD(P)+
-
 r

Subunits

EC Number Subunits Comment Organism
1.1.1.110 tetramer 4 * 68000, SDS-PAGE, gel filtration chromatography Candida maltosa

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
1.1.1.110 50
-
-
 Candida maltosa

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
1.1.1.110 20 60
-
 Candida maltosa

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
1.1.1.110 40
-
 significant loss of activity above 40°C Candida maltosa

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
1.1.1.110 6.5
-
 reduction Candida maltosa
1.1.1.110 9.5
-
 oxidation Candida maltosa