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Literature summary extracted from

  • Cohn, M.S.; Tabor, C.W.; Tabor, H.
    S-Adenosylmethionine decarboxylase (Saccharomyces cerevisiae) (1983), Methods Enzymol., 94, 231-234.
    View publication on PubMed

Activating Compound

EC Number Activating Compound Comment Organism Structure
4.1.1.50 putrescine required Saccharomyces cerevisiae
4.1.1.50 pyruvate each subunit contains one covalently linked pyruvate Saccharomyces cerevisiae

Inhibitors

EC Number Inhibitors Comment Organism Structure
4.1.1.50 methylglyoxal bis(guanylhydrazone)
-
Saccharomyces cerevisiae
4.1.1.50 NaBH4
-
Saccharomyces cerevisiae

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
4.1.1.50 Mg2+ no requirement Saccharomyces cerevisiae

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
4.1.1.50 41000
-
2 * 41000, SDS-PAGE Saccharomyces cerevisiae
4.1.1.50 88000
-
non-denaturing PAGE Saccharomyces cerevisiae

Organism

EC Number Organism UniProt Comment Textmining
4.1.1.50 Saccharomyces cerevisiae
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
4.1.1.50
-
Saccharomyces cerevisiae

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
4.1.1.50 0.106
-
-
Saccharomyces cerevisiae

Storage Stability

EC Number Storage Stability Organism
4.1.1.50 -70°C, rapid loss of activity Saccharomyces cerevisiae
4.1.1.50 2°C, stable for 3 months Saccharomyces cerevisiae

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
4.1.1.50 S-adenosyl-L-methionine
-
Saccharomyces cerevisiae (5-deoxy-5-adenosyl)(3-aminopropyl)methylsulfonium salt + CO2
-
?

Subunits

EC Number Subunits Comment Organism
4.1.1.50 dimer 2 * 41000, SDS-PAGE Saccharomyces cerevisiae

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
4.1.1.50 37
-
rapid loss of activity Saccharomyces cerevisiae