Any feedback?
Literature summary extracted from
- Purification and characterization of piceid-beta-D-glucosidase from Aspergillus oryzae (2007), Process Biochem., 42, 83-88.
No PubMed abstract available
Inhibitors
| EC Number | Inhibitors | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.2.1.21 | Cu2+ | strong inhibition of piceid-beta-D-glucosidase | Aspergillus oryzae |  |
KM Value [mM]
| EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|---|
| 3.2.1.21 | 0.92 | - |
4-nitrophenyl-beta-D-glucopyranoside | pH 5.0, 60°C | Aspergillus oryzae | |
Metals/Ions
| EC Number | Metals/Ions | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.2.1.21 | additional information | no effect on piceid-beta-D-glucosidase by Ca2+, Mg2+, and Zn2+ ions | Aspergillus oryzae |
Molecular Weight [Da]
| EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.21 | 77000 | - |
about, piceid-beta-D-glucosidase, gel filtration | Aspergillus oryzae |
Natural Substrates/ Products (Substrates)
| EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.2.1.21 | piceid + H2O | Aspergillus oryzae | - |
resveratrol + beta-D-glucose | - |
? | |
| 3.2.1.21 | piceid + H2O | Aspergillus oryzae FFCDL-100 | - |
resveratrol + beta-D-glucose | - |
? | |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.2.1.21 | Aspergillus oryzae | - |
- |
- |
| 3.2.1.21 | Aspergillus oryzae FFCDL-100 | - |
- |
- |
Purification (Commentary)
| EC Number | Purification (Comment) | Organism |
|---|---|---|
| 3.2.1.21 | native piceid-beta-D-glucosidase 12.6fold by ammonium sulfate fractionation, anion exchange chromatography, and freeze drying | Aspergillus oryzae |
Specific Activity [micromol/min/mg]
| EC Number | Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.21 | 3.3 | - |
purified enzyme, substrate piceid | Aspergillus oryzae |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.2.1.21 | 4-nitrophenyl beta-D-galactopyranoside + H2O | low activity | Aspergillus oryzae | 4-nitrophenol + beta-D-galactose | - |
? | |
| 3.2.1.21 | 4-nitrophenyl beta-D-galactopyranoside + H2O | low activity | Aspergillus oryzae FFCDL-100 | 4-nitrophenol + beta-D-galactose | - |
? | |
| 3.2.1.21 | 4-nitrophenyl beta-D-glucopyranoside + H2O | low activity | Aspergillus oryzae | 4-nitrophenol + beta-D-glucose | - |
? | |
| 3.2.1.21 | 4-nitrophenyl beta-D-glucopyranoside + H2O | low activity | Aspergillus oryzae FFCDL-100 | 4-nitrophenol + beta-D-glucose | - |
? | |
| 3.2.1.21 | 4-nitrophenyl beta-D-xylopyranoside + H2O | low activity | Aspergillus oryzae | 4-nitrophenol + beta-D-xylose | - |
? | |
| 3.2.1.21 | 4-nitrophenyl beta-D-xylopyranoside + H2O | low activity | Aspergillus oryzae FFCDL-100 | 4-nitrophenol + beta-D-xylose | - |
? | |
| 3.2.1.21 | 4-nitrophenyl beta-L-arabinopyranoside + H2O | low activity | Aspergillus oryzae | 4-nitrophenol + beta-L-arabinopyranose | - |
? | |
| 3.2.1.21 | additional information | no activity with 4-nitrophenyl-alpha-L-arabinoside and 4-nitrophenyl-alpha-L-rhamnoside | Aspergillus oryzae | ? | - |
? | |
| 3.2.1.21 | additional information | no activity with 4-nitrophenyl-alpha-L-arabinoside and 4-nitrophenyl-alpha-L-rhamnoside | Aspergillus oryzae FFCDL-100 | ? | - |
? | |
| 3.2.1.21 | piceid + H2O | - |
Aspergillus oryzae | resveratrol + beta-D-glucose | - |
? | |
| 3.2.1.21 | piceid + H2O | specific for, high activity | Aspergillus oryzae | resveratrol + beta-D-glucose | - |
? | |
| 3.2.1.21 | piceid + H2O | - |
Aspergillus oryzae FFCDL-100 | resveratrol + beta-D-glucose | - |
? | |
Subunits
| EC Number | Subunits | Comment | Organism |
|---|---|---|---|
| 3.2.1.21 | monomer | 1 * 77000, piceid-beta-D-glucosidase, SDS-PAGE | Aspergillus oryzae |
Synonyms
| EC Number | Synonyms | Comment | Organism |
|---|---|---|---|
| 3.2.1.21 | piceid-beta-D-glucosidase | - |
Aspergillus oryzae |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.21 | 60 | - |
piceid-beta-D-glucosidase | Aspergillus oryzae |
Temperature Range [°C]
| EC Number | Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.21 | 30 | 70 | temperature profile | Aspergillus oryzae |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.21 | 50 | - |
30 min, purified piceid-beta-D-glucosidase, stable up to | Aspergillus oryzae |
| 3.2.1.21 | 60 | - |
30 min, purified piceid-beta-D-glucosidase, loss of 10% activity | Aspergillus oryzae |
| 3.2.1.21 | 70 | - |
purified piceid-beta-D-glucosidase, inactivation | Aspergillus oryzae |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.21 | 5 | - |
piceid-beta-D-glucosidase | Aspergillus oryzae |
pH Range
| EC Number | pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.21 | 3 | 7 | pH profile | Aspergillus oryzae |
pH Stability
| EC Number | pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.21 | 4 | 5 | 30 min, purified piceid-beta-D-glucosidase, stable | Aspergillus oryzae |
Use of this online version of BRENDA is free under the CC BY 4.0 license. See terms of use for full details.
Release 2023.1 (January 2023)
Legal
Curated at
Member of
