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Literature summary extracted from

  • Alting, A.C.; Engels, W.J.M.; van Schalkwijk, S.; Exterkate, F.A.
    Purification and characterization of cystathionine beta-lyase from Lactococcus lactis subsp. cremonis B78 and its possible role in flavor development in cheese (1995), Appl. Environ. Microbiol., 61, 4037-4042.
    View publication on PubMedView publication on EuropePMC

Application

EC Number Application Comment Organism
4.4.1.13 nutrition possible essential role of the enzyme in flavor development in cheese is suggested Lactococcus lactis

General Stability

EC Number General Stability Organism
4.4.1.13 repeated freezing, -20°C, and thawing has no effect Lactococcus lactis

Inhibitors

EC Number Inhibitors Comment Organism Structure
4.4.1.13 3-methyl-2-benzothiazolinone hydrazoone
-
 Lactococcus lactis
4.4.1.13 Beta-cyanoalanine competitive; strong Lactococcus lactis
4.4.1.13 carboxymethoxylamine irreversible Lactococcus lactis
4.4.1.13 DL-cycloserine irreversible Lactococcus lactis
4.4.1.13 DL-Penicillamine
-
 Lactococcus lactis
4.4.1.13 DL-propargylglycine irreversible Lactococcus lactis
4.4.1.13 hydroxylamine
-
 Lactococcus lactis
4.4.1.13 phenylhydrazine
-
 Lactococcus lactis
4.4.1.13 Semicarbazide
-
 Lactococcus lactis

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
4.4.1.13 130000
-
 non-denaturing PAGE Lactococcus lactis
4.4.1.13 165000
-
 gel filtration Lactococcus lactis

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
4.4.1.13 cystathionine + H2O Lactococcus lactis enzyme is involved in methionine biosynthesis ?
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
4.4.1.13 Lactococcus lactis
-
 subsp. cremonis B78
-

Purification (Commentary)

EC Number Purification (Comment) Organism
4.4.1.13
-
 Lactococcus lactis

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
4.4.1.13 2.1
-
-
 Lactococcus lactis

Storage Stability

EC Number Storage Stability Organism
4.4.1.13 -20°C, stable for months Lactococcus lactis

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
4.4.1.13 cystathionine + H2O enzyme is involved in methionine biosynthesis Lactococcus lactis ?
-
 ?
4.4.1.13 homoserine + H2O 96% of the activity with L-cystathionine Lactococcus lactis ?
-
 ?
4.4.1.13 L-cystathionine + H2O alpha,beta-elimination Lactococcus lactis L-homocysteine + NH3 + pyruvate
-
 ?
4.4.1.13 L-cystathionine + H2O alpha,gamma-elimination Lactococcus lactis cysteine + ?
-
 ?
4.4.1.13 L-cysteine + H2O 12% of the activity with L-cystathionine Lactococcus lactis ?
-
 ?
4.4.1.13 L-cystine + H2O 64% of the activity with L-cystathionine Lactococcus lactis L-thiocysteine + pyruvate + NH3
-
 ?
4.4.1.13 L-djenkolate + H2O 58% of the activity with L-cystathionine Lactococcus lactis pyruvate
-
 ?
4.4.1.13 L-homocysteine + H2O 4% of the activity with L-cystathionine Lactococcus lactis ?
-
 ?
4.4.1.13 lanthionine + H2O 169% of the activity with L-cystathionine Lactococcus lactis L-cysteine + NH3 + pyruvate
-
 ?

Subunits

EC Number Subunits Comment Organism
4.4.1.13 tetramer 4 * 35000-40000, SDS-PAGE Lactococcus lactis

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
4.4.1.13 4
-
 20 h, stable Lactococcus lactis
4.4.1.13 20
-
 20 h, stable Lactococcus lactis
4.4.1.13 60
-
 10 min, stable up to Lactococcus lactis
4.4.1.13 70
-
 10 min, complete inactivation above Lactococcus lactis

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
4.4.1.13 7.5 8.5 rapid decrease of activity above pH 8.5 Lactococcus lactis

Cofactor

EC Number Cofactor Comment Organism Structure
4.4.1.13 pyridoxal 5'-phosphate dependent on Lactococcus lactis