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Literature summary extracted from

  • Diaz, J.; Merino, F.
    Shikimate dehydrogenase from pepper (Capsicum annuum) seedlings. Purification and properties (1997), Physiol. Plant., 100, 147-152.
No PubMed abstract available

Activating Compound

EC Number Activating Compound Comment Organism Structure
1.1.1.25 Ca2+
-
 Capsicum annuum
1.1.1.25 Mg2+
-
 Capsicum annuum
1.1.1.25 Mn2+
-
 Capsicum annuum
1.1.1.25 NH4+
-
 Capsicum annuum

Inhibitors

EC Number Inhibitors Comment Organism Structure
1.1.1.25 2,4-Dichlorophenoxyacetic acid
-
 Capsicum annuum
1.1.1.25 Cu2+
-
 Capsicum annuum
1.1.1.25 guaiacol
-
 Capsicum annuum
1.1.1.25 protocatechuic acid competitive inhibition Capsicum annuum
1.1.1.25 Zn2+
-
 Capsicum annuum

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
1.1.1.25 0.017
-
 NADP+
-
 Capsicum annuum
1.1.1.25 0.087
-
 shikimic acid NADP+ Capsicum annuum

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
1.1.1.25 67000
-
 gel filtration, 4 different isoenzymes Capsicum annuum

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
1.1.1.25 3-dehydroshikimate + NADPH Capsicum annuum
-
 shikimate + NADP+
-
 r
1.1.1.25 shikimate + NADP+ Capsicum annuum
-
 3-dehydroshikimate + NADPH + H+
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
1.1.1.25 Capsicum annuum
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
1.1.1.25 separation of isoenzymes by regaining the protein from PA-gel slices Capsicum annuum

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
1.1.1.25 3-dehydroshikimate + NADPH
-
 Capsicum annuum shikimate + NADP+
-
 r
1.1.1.25 shikimate + NADP+
-
 Capsicum annuum 3-dehydroshikimate + NADPH + H+
-
 ?

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
1.1.1.25 50
-
-
 Capsicum annuum

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
1.1.1.25 40
-
 at temperatures higher than 40°C the enzyme is quickly inactivated Capsicum annuum

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
1.1.1.25 10.5
-
-
 Capsicum annuum

pH Range

EC Number pH Minimum pH Maximum Comment Organism
1.1.1.25 6 10
-
 Capsicum annuum

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
1.1.1.25 6 10 stable for 45 min Capsicum annuum