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Literature summary extracted from

  • Tajana, E.; Fiechter, A.; Zimmermann, W.
    Purification and characterization of two alpha-L-arabinofuranosidases from Streptomyces diastaticus (1992), Appl. Environ. Microbiol., 58, 1447-1450.
    View publication on PubMedView publication on EuropePMC

Activating Compound

EC Number Activating Compound Comment Organism Structure
3.2.1.55 wheat bran best inducer for enzyme production Streptomyces diastaticus

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.2.1.55 10
-
phenyl-alpha-L-arabinofuranoside isoenzyme C1 Streptomyces diastaticus
3.2.1.55 12.5
-
phenyl-alpha-L-arabinofuranoside isoenzyme C2 Streptomyces diastaticus

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.55 38000
-
isoenzyme C1 Streptomyces diastaticus
3.2.1.55 60000
-
-
Aspergillus niger
3.2.1.55 60000
-
isoenzyme C2 Streptomyces diastaticus

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
3.2.1.55 oat spelt xylan + H2O Aspergillus niger
-
L-arabinose + ?
-
?
3.2.1.55 oat spelt xylan + H2O Bacillus sp. (in: Bacteria)
-
L-arabinose + ?
-
?
3.2.1.55 oat spelt xylan + H2O Trichoderma reesei
-
L-arabinose + ?
-
?
3.2.1.55 oat spelt xylan + H2O Streptomyces diastaticus
-
L-arabinose + ?
-
?
3.2.1.55 oat spelt xylan + H2O Streptomyces diastatochromogenes
-
L-arabinose + ?
-
?

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.55 Aspergillus niger
-
-
-
3.2.1.55 Bacillus sp. (in: Bacteria)
-
-
-
3.2.1.55 Bacillus subtilis
-
F-11
-
3.2.1.55 Bacillus subtilis F-11
-
F-11
-
3.2.1.55 Ruminococcus albus
-
8
-
3.2.1.55 Ruminococcus albus 8
-
8
-
3.2.1.55 Scopolia japonica
-
-
-
3.2.1.55 Streptomyces diastaticus
-
-
-
3.2.1.55 Streptomyces diastaticus ET/BW200
-
-
-
3.2.1.55 Streptomyces diastatochromogenes
-
-
-
3.2.1.55 Streptomyces purpurascens
-
IFO 3389
-
3.2.1.55 Streptomyces sp.
-
no. 17-1
-
3.2.1.55 Streptomyces sp. 17-1
-
no. 17-1
-
3.2.1.55 Trichoderma reesei
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.55
-
Ruminococcus albus
3.2.1.55 2 isoenzymes, C1and C2 Streptomyces diastaticus

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.2.1.55 callus
-
Scopolia japonica
-

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.2.1.55 3.4
-
-
Streptomyces sp.
3.2.1.55 48.8
-
-
Bacillus subtilis
3.2.1.55 105
-
isoenzyme C1 Streptomyces diastaticus
3.2.1.55 131.2
-
isoenzyme C1 Streptomyces diastaticus
3.2.1.55 366.6
-
-
Aspergillus niger
3.2.1.55 655.5
-
-
Ruminococcus albus

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.55 1,5-L-arabinan + H2O
-
Aspergillus niger L-arabinose + ?
-
ir
3.2.1.55 1,5-L-arabinan + H2O
-
Streptomyces sp. L-arabinose + ?
-
ir
3.2.1.55 1,5-L-arabinan + H2O
-
Streptomyces diastaticus L-arabinose + ?
-
ir
3.2.1.55 1,5-L-arabinan + H2O
-
Streptomyces sp. 17-1 L-arabinose + ?
-
ir
3.2.1.55 1,5-L-arabinan + H2O
-
Streptomyces diastaticus ET/BW200 L-arabinose + ?
-
ir
3.2.1.55 carboxymethyl-arabinan + H2O debranched substrate from sugar beets Streptomyces diastaticus L-arabinose + ?
-
?
3.2.1.55 carboxymethyl-arabinan + H2O debranched substrate from sugar beets Streptomyces diastaticus ET/BW200 L-arabinose + ?
-
?
3.2.1.55 L-arabinoxylan + H2O
-
Aspergillus niger L-arabinose + ?
-
ir
3.2.1.55 L-arabinoxylan + H2O
-
Streptomyces sp. L-arabinose + ?
-
ir
3.2.1.55 L-arabinoxylan + H2O
-
Trichoderma reesei L-arabinose + ?
-
ir
3.2.1.55 L-arabinoxylan + H2O
-
Streptomyces diastaticus L-arabinose + ?
-
ir
3.2.1.55 L-arabinoxylan + H2O
-
Streptomyces sp. 17-1 L-arabinose + ?
-
ir
3.2.1.55 L-arabinoxylan + H2O
-
Streptomyces diastaticus ET/BW200 L-arabinose + ?
-
ir
3.2.1.55 oat spelt xylan + H2O
-
Aspergillus niger L-arabinose + ?
-
?
3.2.1.55 oat spelt xylan + H2O
-
Bacillus sp. (in: Bacteria) L-arabinose + ?
-
?
3.2.1.55 oat spelt xylan + H2O
-
Trichoderma reesei L-arabinose + ?
-
?
3.2.1.55 oat spelt xylan + H2O
-
Streptomyces diastaticus L-arabinose + ?
-
?
3.2.1.55 oat spelt xylan + H2O
-
Streptomyces diastatochromogenes L-arabinose + ?
-
?
3.2.1.55 p-nitrophenyl-alpha-L-arabinofuranoside + H2O
-
Bacillus subtilis p-nitrophenol + L-arabinose
-
?
3.2.1.55 p-nitrophenyl-alpha-L-arabinofuranoside + H2O
-
Aspergillus niger p-nitrophenol + L-arabinose
-
?
3.2.1.55 p-nitrophenyl-alpha-L-arabinofuranoside + H2O
-
Ruminococcus albus p-nitrophenol + L-arabinose
-
?
3.2.1.55 p-nitrophenyl-alpha-L-arabinofuranoside + H2O
-
Streptomyces sp. p-nitrophenol + L-arabinose
-
?
3.2.1.55 p-nitrophenyl-alpha-L-arabinofuranoside + H2O
-
Trichoderma reesei p-nitrophenol + L-arabinose
-
?
3.2.1.55 p-nitrophenyl-alpha-L-arabinofuranoside + H2O
-
Scopolia japonica p-nitrophenol + L-arabinose
-
?
3.2.1.55 p-nitrophenyl-alpha-L-arabinofuranoside + H2O
-
Streptomyces purpurascens p-nitrophenol + L-arabinose
-
?
3.2.1.55 p-nitrophenyl-alpha-L-arabinofuranoside + H2O
-
Streptomyces diastaticus p-nitrophenol + L-arabinose
-
?
3.2.1.55 p-nitrophenyl-alpha-L-arabinofuranoside + H2O
-
Ruminococcus albus 8 p-nitrophenol + L-arabinose
-
?
3.2.1.55 p-nitrophenyl-alpha-L-arabinofuranoside + H2O
-
Streptomyces sp. 17-1 p-nitrophenol + L-arabinose
-
?
3.2.1.55 p-nitrophenyl-alpha-L-arabinofuranoside + H2O
-
Streptomyces diastaticus ET/BW200 p-nitrophenol + L-arabinose
-
?
3.2.1.55 p-nitrophenyl-alpha-L-arabinofuranoside + H2O
-
Bacillus subtilis F-11 p-nitrophenol + L-arabinose
-
?
3.2.1.55 phenyl alpha-L-arabinofuranoside + H2O
-
Bacillus subtilis L-arabinose + phenol
-
ir
3.2.1.55 phenyl alpha-L-arabinofuranoside + H2O
-
Aspergillus niger L-arabinose + phenol
-
ir
3.2.1.55 phenyl alpha-L-arabinofuranoside + H2O
-
Bacillus sp. (in: Bacteria) L-arabinose + phenol
-
ir
3.2.1.55 phenyl alpha-L-arabinofuranoside + H2O
-
Ruminococcus albus L-arabinose + phenol
-
ir
3.2.1.55 phenyl alpha-L-arabinofuranoside + H2O
-
Streptomyces sp. L-arabinose + phenol
-
ir
3.2.1.55 phenyl alpha-L-arabinofuranoside + H2O
-
Trichoderma reesei L-arabinose + phenol
-
ir
3.2.1.55 phenyl alpha-L-arabinofuranoside + H2O
-
Scopolia japonica L-arabinose + phenol
-
ir
3.2.1.55 phenyl alpha-L-arabinofuranoside + H2O
-
Streptomyces purpurascens L-arabinose + phenol
-
ir
3.2.1.55 phenyl alpha-L-arabinofuranoside + H2O
-
Streptomyces diastaticus L-arabinose + phenol
-
ir
3.2.1.55 phenyl alpha-L-arabinofuranoside + H2O
-
Streptomyces diastatochromogenes L-arabinose + phenol
-
ir
3.2.1.55 phenyl alpha-L-arabinofuranoside + H2O
-
Ruminococcus albus 8 L-arabinose + phenol
-
ir
3.2.1.55 phenyl alpha-L-arabinofuranoside + H2O
-
Streptomyces sp. 17-1 L-arabinose + phenol
-
ir
3.2.1.55 phenyl alpha-L-arabinofuranoside + H2O
-
Streptomyces diastaticus ET/BW200 L-arabinose + phenol
-
ir
3.2.1.55 phenyl alpha-L-arabinofuranoside + H2O
-
Bacillus subtilis F-11 L-arabinose + phenol
-
ir

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.2.1.55 25 50
-
Streptomyces diastaticus

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.55 50
-
after 3 h incubation isoenzyme C1 loses 90% of its original activity, C2 loses only 40% Streptomyces diastaticus

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.55 5 6.5
-
Streptomyces diastaticus

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.2.1.55 3.5 7.5
-
Streptomyces diastaticus