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Literature summary extracted from

  • Mitsuda, H.; Kawai, F.; Suzuki, Y.
    Assay methods, isolation procedures, and catalytic properties of riboflavin synthetase from spinach (1971), Methods Enzymol., 18B, 539-543.
No PubMed abstract available

Activating Compound

EC Number Activating Compound Comment Organism Structure
2.5.1.9 additional information assay carried out under reducing condition to avoid side reactions and because of the lability of the enzyme in presence of O2 Spinacia oleracea

General Stability

EC Number General Stability Organism
2.5.1.9 freezing, completely inactivates spinach enzyme Spinacia oleracea
2.5.1.9 high ionic strength protects yeast enzyme against inactivation Saccharomyces cerevisiae
2.5.1.9 reducing agents, e.g. cysteine, ascorbate or Na2SO4 stabilize yeast and spinach enzyme Saccharomyces cerevisiae
2.5.1.9 reducing agents, e.g. cysteine, ascorbate or Na2SO4 stabilize yeast and spinach enzyme Spinacia oleracea

Inhibitors

EC Number Inhibitors Comment Organism Structure
2.5.1.9 Avidin moderately, no prevention by biotin Saccharomyces cerevisiae
2.5.1.9 Cu2+
-
 Spinacia oleracea
2.5.1.9 Hg2+
-
 Spinacia oleracea
2.5.1.9 p-chloromercuribenzenesulfonate reversible by cysteine or 2-mercaptoethanol Saccharomyces cerevisiae
2.5.1.9 p-chloromercuribenzoate
-
 Saccharomyces cerevisiae
2.5.1.9 p-chloromercuribenzoate
-
 Spinacia oleracea

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
2.5.1.9 0.01
-
 6,7-dimethyl-8-(1'-D-ribityl)lumazine pH 7.0 Saccharomyces cerevisiae
2.5.1.9 0.045
-
 6,7-dimethyl-8-(1'-D-ribityl)lumazine pH 7.5 Spinacia oleracea

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
2.5.1.9 6,7-dimethyl-8-ribityllumazine + 6,7-dimethyl-8-ribityllumazine Saccharomyces cerevisiae
-
 riboflavin + 4-(1'-D-ribitylamino)-5-amino-2,6-dihydroxypyrimidine
-
 ?
2.5.1.9 6,7-dimethyl-8-ribityllumazine + 6,7-dimethyl-8-ribityllumazine Spinacia oleracea
-
 riboflavin + 4-(1'-D-ribitylamino)-5-amino-2,6-dihydroxypyrimidine
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
2.5.1.9 Saccharomyces cerevisiae
-
-
-
2.5.1.9 Spinacia oleracea
-
 spinach
-

Oxidation Stability

EC Number Oxidation Stability Organism
2.5.1.9 lability in presence of O2 Saccharomyces cerevisiae

Purification (Commentary)

EC Number Purification (Comment) Organism
2.5.1.9
-
 Spinacia oleracea

Source Tissue

EC Number Source Tissue Comment Organism Textmining
2.5.1.9 leaf
-
 Spinacia oleracea
-

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
2.5.1.9 additional information
-
-
 Saccharomyces cerevisiae
2.5.1.9 additional information
-
 assay method Spinacia oleracea
2.5.1.9 0.00025
-
 partially purified enzyme Spinacia oleracea

Storage Stability

EC Number Storage Stability Organism
2.5.1.9 0-4°C, stable for 1 week in presence of saturated ammonium sulfate Spinacia oleracea

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
2.5.1.9 6,7-dimethyl-8-ribityllumazine + 6,7-dimethyl-8-ribityllumazine
-
 Saccharomyces cerevisiae riboflavin + 4-(1'-D-ribitylamino)-5-amino-2,6-dihydroxypyrimidine
-
 ?
2.5.1.9 6,7-dimethyl-8-ribityllumazine + 6,7-dimethyl-8-ribityllumazine
-
 Spinacia oleracea riboflavin + 4-(1'-D-ribitylamino)-5-amino-2,6-dihydroxypyrimidine
-
 ?
2.5.1.9 6,7-dimethyl-8-ribityllumazine + 6,7-dimethyl-8-ribityllumazine
-
 Spinacia oleracea riboflavin + 4-(1'-D-ribitylamino)-5-amino-2,6-dihydroxypyrimidine
-
 ir

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
2.5.1.9 37
-
 assay at Saccharomyces cerevisiae
2.5.1.9 37
-
 assay at Spinacia oleracea

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
2.5.1.9 25 45
-
 Spinacia oleracea

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
2.5.1.9 80
-
 1 min, complete loss of activity Saccharomyces cerevisiae
2.5.1.9 80
-
 1 min, complete loss of activity Spinacia oleracea

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
2.5.1.9 7
-
-
 Saccharomyces cerevisiae
2.5.1.9 7.5
-
-
 Spinacia oleracea