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Literature summary extracted from

  • Federico, R.; Cona, A.; Angelini. R.; Schinina, M.E.; Giartosio, A.
    Characterization of maize polyamine oxidase (1990), Phytochemistry, 29, 2411-2414.
    View publication on PubMed

Inhibitors

EC Number Inhibitors Comment Organism Structure
1.5.3.14 DELTA1-pyrroline competitive Zea mays
1.5.3.14 diazabicyclononane competitive Zea mays
1.5.3.14 additional information no inhibition by 1,3-diaminopropane (1 mM) and H2O2 (1 mM) Zea mays
1.5.3.14 N1-acetylspermine poor competitive inhibitor Zea mays

Organism

EC Number Organism UniProt Comment Textmining
1.5.3.14 Zea mays
-
-
-
1.5.3.14 Zea mays O64411
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
1.5.3.14
-
Zea mays

Source Tissue

EC Number Source Tissue Comment Organism Textmining
1.5.3.14 shoot
-
Zea mays
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
1.5.3.14 spermidine + O2 + H2O
-
Zea mays ?
-
?
1.5.3.14 spermine + O2 + H2O
-
Zea mays ?
-
?
1.5.3.14 spermine + O2 + H2O
-
Zea mays 1-(3-aminopropyl)-4-aminobutanal + propane-1,3-diamine + H2O2
-
?

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
1.5.3.14 50
-
single two-state transition at pH 6 with Tm 49.8°C. At pH 5 the thermal stability is increased by more than 14°C. DELTA1-pyrroline and diazabicyclononane improve the thermal stability of the enzyme Zea mays

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
1.5.3.14 5
-
-
Zea mays

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
1.5.3.14 5
-
single two-state transition at pH 6 with Tm 49.8°C. At pH 5 the thermal stability is increased by more than 14°C Zea mays

Ki Value [mM]

EC Number Ki Value [mM] Ki Value maximum [mM] Inhibitor Comment Organism Structure
1.5.3.14 0.1
-
diazabicyclononane
-
Zea mays
1.5.3.14 0.4
-
DELTA1-pyrroline
-
Zea mays