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Literature summary extracted from

  • Kageyama, T.; Ichinose, M.; Tsukada, S.; Miki, K.; Kurokawa, K.; Koiwai, O.; Tanji, M.; Yakabe, E.; Athauda, S.B.P.; Takahashi, K.
    Gastric procathepsin E and progastricsin from guinea pig. Purification, molecular cloning of cDNAs, and characterization of enzymatic properties, with special reference to procathepsin E (1992), J. Biol. Chem., 267, 16450-16459.
    View publication on PubMed

Cloned(Commentary)

EC Number Cloned (Comment) Organism
3.4.23.34 guinea pig Cavia porcellus
3.4.23.34 procathepsin E Cavia porcellus

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.4.23.34 pepstatin
-
 Cavia porcellus

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.4.23.34 39000
-
 2 * 39000, SDS-PAGE, reducing conditions Cavia porcellus
3.4.23.34 40086
-
 2 * 40086, procathepsin E, deduced from nucleotide sequence Cavia porcellus
3.4.23.34 80000
-
 guinea pig, procathepsin E, gel filtration, SDS-PAGE, non-reducing conditions Cavia porcellus

Organism

EC Number Organism UniProt Comment Textmining
3.4.23.34 Cavia porcellus
-
-
-

Posttranslational Modification

EC Number Posttranslational Modification Comment Organism
3.4.23.34 glycoprotein 4% w/w content of proenzyme Cavia porcellus

Purification (Commentary)

EC Number Purification (Comment) Organism
3.4.23.34
-
 Cavia porcellus

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.4.23.34 gastric mucosa
-
 Cavia porcellus
-
3.4.23.34 stomach
-
 Cavia porcellus
-

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.4.23.34 additional information
-
-
 Cavia porcellus

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.4.23.34 Bovine serum albumin + H2O pH 5, at 3.6% (dimeric enzyme) or 4.1% (monomeric enzyme) the rate of hemoglobin hydrolysis Cavia porcellus Hydrolyzed bovine serum albumin
-
 ?
3.4.23.34 casein + H2O pH 5, at 9.1% (dimeric enzyme) or 8.9% (monomeric enzyme) the rate of hemoglobin hydrolysis Cavia porcellus hydrolyzed casein
-
 ?
3.4.23.34 Cytochrome c + H2O pH 5, at 2.5% (dimeric enzyme) or 2.3% (monomeric enzyme) the rate of hemoglobin hydrolysis Cavia porcellus Hydrolyzed cytochrome c
-
 ?
3.4.23.34 Egg albumin + H2O pH 5, at 1% (dimeric enzyme) or 1.1% (monomeric enzyme) the rate of hemoglobin hydrolysis Cavia porcellus Hydrolyzed egg albumin
-
 ?
3.4.23.34 Hemoglobin + H2O preferred substrate Cavia porcellus Hydrolyzed hemoglobin
-
 ?
3.4.23.34 Hemoglobin + H2O at pH 2 the two catalytically active subunits have the same activity vs. hemoglobin, but at pH 5 they have a slightly higher activity than the enzyme dimer Cavia porcellus Hydrolyzed hemoglobin
-
 ?
3.4.23.34 Human gamma-globulin + H2O pH 5, at 0.5% (dimeric enzyme) or 0.6% (monomeric enzyme) the rate of hemoglobin hydrolysis Cavia porcellus Hydrolyzed human gamma-globulin
-
 ?

Subunits

EC Number Subunits Comment Organism
3.4.23.34 dimer procathepsin E, SDS-PAGE, reducing conditions Cavia porcellus
3.4.23.34 dimer 2 * 39000, SDS-PAGE, reducing conditions Cavia porcellus
3.4.23.34 dimer 2 * 40086, procathepsin E, deduced from nucleotide sequence Cavia porcellus
3.4.23.34 More interconversion between dimeric and monomeric form of enzyme and proenzyme is reversible and regulated by low concentrations of reducing agents Cavia porcellus
3.4.23.34 More dimeric form is maintained throughout activation of procathepsin E to cathepsin E Cavia porcellus

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.4.23.34 28
-
 2 h, enzyme dimer: 60% loss of activity at pH 4, 45% at pH 5, 20% at pH 6 and pH 8.8, stable at pH 7, 10% loss of activity at pH 8, enzyme monomer: 65% loss of activity at pH 4, 55% at pH 5, 20% at pH 6, 10% at pH 7, 50% at pH 7.5, 70% at pH 8 and 95% at pH 8.8 Cavia porcellus
3.4.23.34 37
-
 6 h at pH 6-7.4, rather stable Cavia porcellus

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.4.23.34 2.5
-
 approximate value, hemoglobin as substrate Cavia porcellus

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.4.23.34 1 4 83% of maximal activity at pH 1 and 55% of maximal activity at pH 4, hemoglobin as substrate Cavia porcellus

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.4.23.34 additional information
-
 dimer is stable at weakly alkaline pH while monomer rapidly loses activity above pH 7 Cavia porcellus
3.4.23.34 4
-
 2 h at 28°C, 60-65% loss of activity Cavia porcellus
3.4.23.34 5
-
 2 h at 28°C, 45% (dimer) and 55% (monomer) loss of activity Cavia porcellus
3.4.23.34 6
-
 2 h at 28°C, 20% loss of activity Cavia porcellus
3.4.23.34 7
-
 2 h at 28°C, stable (dimer), 10% loss of activity (monomer) Cavia porcellus
3.4.23.34 7.5
-
 2 h at 28°C, 50% loss of monomeric enzyme activity Cavia porcellus
3.4.23.34 8
-
 2 h at 28°C, 10% (dimer) and 70% (monomer) loss of activity Cavia porcellus
3.4.23.34 8.8
-
 2 h at 28°C, 20% (dimer) and 95% (monomer) loss of activity Cavia porcellus