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Literature summary extracted from

  • Hansen, M.R.; Dandanell, G.
    Purification and characterization of RihC, a xanthosine-inosine-uridine-adenosine-preferring hydrolase from Salmonella enterica serovar Typhimurium (2005), Biochim. Biophys. Acta, 1723, 55-62.
    View publication on PubMed

Cloned(Commentary)

EC Number Cloned (Comment) Organism
3.2.2.1
-
 Salmonella enterica

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.2.1 D-ribose product inhibition Salmonella enterica

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.2.2.1 0.16
-
 adenosine pH 7.2, 37°C Salmonella enterica
3.2.2.1 0.65
-
 Inosine pH 7.2, 37°C Salmonella enterica
3.2.2.1 0.79
-
 Xanthosine pH 6.0, 37°C Salmonella enterica
3.2.2.1 1.06
-
 uridine pH 7.2, 37°C Salmonella enterica
3.2.2.1 1.28
-
 Inosine pH 6.0, 37°C Salmonella enterica
3.2.2.1 5.9
-
 Xanthosine pH 7.2, 37°C Salmonella enterica
3.2.2.1 9.2
-
 cytidine pH 7.2, 37°C Salmonella enterica

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.2.1 33100
-
 4 * 33100, calculated Salmonella enterica
3.2.2.1 128000
-
 sucrose density gradient centrifugation Salmonella enterica
3.2.2.1 142000
-
 gel filtration Salmonella enterica

Organism

EC Number Organism UniProt Comment Textmining
3.2.2.1 Salmonella enterica
-
 serovar typhimurium
-

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.2.2.1 11.3
-
 pH 7.2, 37°C Salmonella enterica

Storage Stability

EC Number Storage Stability Organism
3.2.2.1 4°C, stable for at least 6 months Salmonella enterica

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.2.1 adenosine + H2O
-
 Salmonella enterica adenine + D-ribose
-
 ?
3.2.2.1 cytidine + H2O
-
 Salmonella enterica D-ribose + cytosine
-
 ?
3.2.2.1 guanosine + H2O
-
 Salmonella enterica D-ribose + guanine
-
 ?
3.2.2.1 inosine + H2O
-
 Salmonella enterica hypoxanthine + D-ribose
-
 ?
3.2.2.1 uridine + H2O
-
 Salmonella enterica D-ribose + uracil
-
 ?
3.2.2.1 xanthosine + H2O
-
 Salmonella enterica xanthine + D-ribose
-
 ?

Subunits

EC Number Subunits Comment Organism
3.2.2.1 tetramer 4 * 33100, calculated Salmonella enterica

Synonyms

EC Number Synonyms Comment Organism
3.2.2.1 RihC
-
 Salmonella enterica

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.2.1 50
-
 12 h, no loss of activity Salmonella enterica
3.2.2.1 60
-
 10 min, no loss of activity Salmonella enterica
3.2.2.1 70
-
 10 min, no loss of activity Salmonella enterica
3.2.2.1 80
-
 half-life 5.9 min Salmonella enterica

Turnover Number [1/s]

EC Number Turnover Number Minimum [1/s] Turnover Number Maximum [1/s] Substrate Comment Organism Structure
3.2.2.1 2.1
-
 adenosine pH 7.2, 37°C Salmonella enterica
3.2.2.1 7.8
-
 cytidine pH 7.2, 37°C Salmonella enterica
3.2.2.1 8.1
-
 Inosine pH 6.0, 37°C Salmonella enterica
3.2.2.1 9
-
 Inosine pH 7.2, 37°C Salmonella enterica
3.2.2.1 26.3
-
 Xanthosine pH 6.0, 37°C Salmonella enterica
3.2.2.1 46
-
 uridine pH 7.2, 37°C Salmonella enterica
3.2.2.1 62
-
 Xanthosine pH 7.2, 37°C Salmonella enterica

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.2.1 6.6
-
 substrate xanthosine Salmonella enterica
3.2.2.1 7.8
-
 substrate inosine Salmonella enterica

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.2.2.1 9
-
 substrate inosine, more than 50% of maximum activity Salmonella enterica

Ki Value [mM]

EC Number Ki Value [mM] Ki Value maximum [mM] Inhibitor Comment Organism Structure
3.2.2.1 8.74
-
 D-ribose pH 7.2, 37°C Salmonella enterica