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Literature summary extracted from

  • Fleuriet, A.; Macheix, J.J.
    Partial purification and some properties of a hydroxycinnamoyl glucosyltransferase from tomato fruits (1980), Z. Naturforsch. C, 35, 967-972.
No PubMed abstract available

General Stability

EC Number General Stability Organism
2.4.1.126 beta-mercaptoethanol, 10 mM, stabilizes, 80% restorage of activity by its addition after treatment with p-chloromercuribenzoate Solanum lycopersicum

Inhibitors

EC Number Inhibitors Comment Organism Structure
2.4.1.126 Ca2+ 0.1-10 mM: 20-50% inhibition Solanum lycopersicum
2.4.1.126 EDTA 0.001 mM: 30% inhibition, 0.01 mM: complete inactivation Solanum lycopersicum
2.4.1.126 iodoacetate 0.001-0.01 mM: 50-70% inhibition Solanum lycopersicum
2.4.1.126 Mg2+ 0.1-10 mM: 20-50% inhibition Solanum lycopersicum
2.4.1.126 Mn2+ 0.1-10 mM: 20-80% inhibition Solanum lycopersicum
2.4.1.126 PCMB 0.001-0.01 mM: 50-70% inhibition Solanum lycopersicum
2.4.1.126 UDP 1 mM, 70% inhibition after 60 min Solanum lycopersicum

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
2.4.1.126 0.0008
-
 p-coumaric acid
-
 Solanum lycopersicum
2.4.1.126 0.0014
-
 ferulic acid
-
 Solanum lycopersicum
2.4.1.126 0.0015
-
 caffeic acid
-
 Solanum lycopersicum
2.4.1.126 0.0025
-
 Sinapic acid
-
 Solanum lycopersicum
2.4.1.126 0.01
-
 UDPglucose reaction with ferulic acid Solanum lycopersicum

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
2.4.1.126 MnCl2 0.006-0.01 mM: stimulation of about 10% Solanum lycopersicum

Organism

EC Number Organism UniProt Comment Textmining
2.4.1.126 Solanum lycopersicum
-
 var. cerasiforme
-

Purification (Commentary)

EC Number Purification (Comment) Organism
2.4.1.126 partial Solanum lycopersicum

Source Tissue

EC Number Source Tissue Comment Organism Textmining
2.4.1.126 fruit
-
 Solanum lycopersicum
-

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
2.4.1.126 0.00112
-
 reaction with ferulic acid Solanum lycopersicum

Storage Stability

EC Number Storage Stability Organism
2.4.1.126 -20°C, purified enzyme, complete loss of activity after 12-24 h Solanum lycopersicum
2.4.1.126 0-4°C, purified enzyme, 40% loss of activity after 24 h, 70% loss of activity after 48 h Solanum lycopersicum

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
2.4.1.126 UDP-alpha-D-glucose + sinapic acid
-
 Solanum lycopersicum UDP + 4-O-beta-D-glucosyl-sinapic acid + 1-O-sinapoyl-beta-D-glucose a mixture of the glucoside and the glucose ester is formed ?
2.4.1.126 UDPglucose + aesculin
-
 Solanum lycopersicum UDP + 4-O-beta-D-glucosyl-aesculin
-
 ?
2.4.1.126 UDPglucose + caffeic acid
-
 Solanum lycopersicum UDP + 4-O-glucosyl-caffeic acid no glucose ester is formed ?
2.4.1.126 UDPglucose + daphnetin
-
 Solanum lycopersicum UDP + 4-O-beta-D-glucosyl-daphnetin
-
 ?
2.4.1.126 UDPglucose + ferulic acid
-
 Solanum lycopersicum UDP + feruloyl-beta-D-glucose + 4-O-glucosyl-ferulic acid a mixture of the glucoside and the glucose ester is formed ?
2.4.1.126 UDPglucose + kaempferol
-
 Solanum lycopersicum UDP + 4-O-beta-D-glucosyl-kaempferol
-
 ?
2.4.1.126 UDPglucose + p-coumaric acid
-
 Solanum lycopersicum UDP + p-coumaroyl-beta-D-glucose + 4-O-glucosyl-p-coumaric acid a mixture of the glucoside and the glucose ester is formed ?
2.4.1.126 UDPglucose + quercetin
-
 Solanum lycopersicum UDP + 4-O-beta-D-glucosyl-quercetin
-
 ?
2.4.1.126 UDPglucose + scopoletin
-
 Solanum lycopersicum UDP + 4-O-beta-D-glucosyl-scopoletin
-
 ?

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
2.4.1.126 7
-
 formation of glucose ester of p-coumaric acid Solanum lycopersicum
2.4.1.126 8
-
 formation of glucoside of p-coumaric acid Solanum lycopersicum