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Literature summary extracted from

  • Tieman, D.; Taylor, M.; Schauer, N.; Fernie, A.R.; Hanson, A.D.; Klee, H.J.
    Tomato aromatic amino acid decarboxylases participate in synthesis of the flavor volatiles 2-phenylethanol and 2-phenylacetaldehyde (2006), Proc. Natl. Acad. Sci. USA, 103, 8287-8292.
    View publication on PubMedView publication on EuropePMC

Cloned(Commentary)

EC Number Cloned (Comment) Organism
4.1.1.28 expressed in Escherichia coli Solanum lycopersicum

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
4.1.1.28 0.92
-
 L-tyrosine at pH 7.9 Solanum lycopersicum

Organism

EC Number Organism UniProt Comment Textmining
4.1.1.28 Solanum lycopersicum Q1KSC5 AADC1B; cultivar M82
-
4.1.1.28 Solanum lycopersicum Q1KSC6 cultivar M82
-

Purification (Commentary)

EC Number Purification (Comment) Organism
4.1.1.28 Ni2+ affinity chromatography Solanum lycopersicum

Source Tissue

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

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
4.1.1.28 L-phenylalanine
-
 Solanum lycopersicum L-phenethylamine + CO2
-
 ?
4.1.1.28 L-Tyrosine
-
 Solanum lycopersicum Tyramine + CO2
-
 ?

Synonyms

EC Number Synonyms Comment Organism
4.1.1.28 AADC1A
-
 Solanum lycopersicum
4.1.1.28 AADC1B
-
 Solanum lycopersicum
4.1.1.28 aromatic amino acid decarboxylase 1A
-
 Solanum lycopersicum
4.1.1.28 aromatic amino acid decarboxylase 1B
-
 Solanum lycopersicum

Turnover Number [1/s]

EC Number Turnover Number Minimum [1/s] Turnover Number Maximum [1/s] Substrate Comment Organism Structure
4.1.1.28 0.7
-
 L-tyrosine at pH 7.9 Solanum lycopersicum