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Literature summary extracted from

  • Cumplido-Laso, G.; Medina-Puche, L.; Moyano, E.; Hoffmann, T.; Sinz, Q.; Ring, L.; Studart-Wittkowski, C.; Caballero, J.; Schwab, W.; Munoz-Blanco, J.; Blanco-Portales, R.
    The fruit ripening-related gene FaAAT2 encodes an acyl transferase involved in strawberry aroma biogenesis (2012), J. Exp. Bot., 63, 4275-4290.
    View publication on PubMed

Cloned(Commentary)

EC Number Cloned (Comment) Organism
2.3.1.84 expression in Escherichia coli Fragaria x ananassa

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
2.3.1.84 0.031
-
 acetyl-CoA cosubstrate eugenol, pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 0.036
-
 acetyl-CoA cosubstrate octanol, pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 0.038
-
 acetyl-CoA cosubstrate heptanol, pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 0.077
-
 acetyl-CoA cosubstrate cinnamyl alcohol, pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 1.53
-
 Hexanol pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 2.03
-
 cinnamyl alcohol pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 2.04
-
 geraniol pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 2.23
-
 Octanol pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 2.34
-
 butanol pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 2.4
-
 Propanol pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 2.71
-
 Heptanol pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 3.78
-
 eugenol pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 4.05
-
 methanol pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 4.32
-
 2-phenylethanol pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 4.35
-
 ethanol pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 4.57
-
 benzyl alcohol pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 5.78
-
 Pentanol pH 7.5, 30°C Fragaria x ananassa

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
2.3.1.84 43000
-
 x * 43200, calculated, x * 43000, SDS-PAGE Fragaria x ananassa
2.3.1.84 43200
-
 x * 43200, calculated, x * 43000, SDS-PAGE Fragaria x ananassa

Organism

EC Number Organism UniProt Comment Textmining
2.3.1.84 Fragaria x ananassa G1EFQ3
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
2.3.1.84 recombinant protein, partial Fragaria x ananassa

Source Tissue

EC Number Source Tissue Comment Organism Textmining
2.3.1.84 fruit expression during fruit receptacle growth and ripening Fragaria x ananassa
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
2.3.1.84 acetyl-CoA + 2-phenylethanol
-
 Fragaria x ananassa CoA + 2-phenylethyl acetate
-
 ?
2.3.1.84 acetyl-CoA + benzyl alcohol
-
 Fragaria x ananassa CoA + benzyl acetate
-
 ?
2.3.1.84 acetyl-CoA + butanol
-
 Fragaria x ananassa CoA + butyl acetate
-
 ?
2.3.1.84 acetyl-CoA + cinnamyl alcohol
-
 Fragaria x ananassa CoA + cinnamyl acetate
-
 ?
2.3.1.84 acetyl-CoA + ethanol
-
 Fragaria x ananassa CoA + ethyl acetate
-
 ?
2.3.1.84 acetyl-CoA + eugenol
-
 Fragaria x ananassa CoA + eugenyl acetate
-
 ?
2.3.1.84 acetyl-CoA + geraniol
-
 Fragaria x ananassa CoA + geranyl acetate
-
 ?
2.3.1.84 acetyl-CoA + heptanol
-
 Fragaria x ananassa CoA + heptyl acetate
-
 ?
2.3.1.84 acetyl-CoA + hexanol
-
 Fragaria x ananassa CoA + hexyl acetate
-
 ?
2.3.1.84 acetyl-CoA + methanol
-
 Fragaria x ananassa CoA + methyl acetate
-
 ?
2.3.1.84 acetyl-CoA + octanol
-
 Fragaria x ananassa CoA + octyl acetate
-
 ?
2.3.1.84 acetyl-CoA + pentanol
-
 Fragaria x ananassa CoA + pentyl acetate
-
 ?
2.3.1.84 acetyl-CoA + propanol
-
 Fragaria x ananassa CoA + propyl acetate
-
 ?
2.3.1.84 butanoyl-CoA + cinnamyl alcohol
-
 Fragaria x ananassa CoA + cinnamyl butanoate
-
 ?
2.3.1.84 hexanoyl-CoA + cinnamyl alcohol
-
 Fragaria x ananassa CoA + cinnamyl hexanoate
-
 ?
2.3.1.84 propionyl-CoA + cinnamyl alcohol
-
 Fragaria x ananassa CoA + cinnamyl propionate
-
 ?

Subunits

EC Number Subunits Comment Organism
2.3.1.84 ? x * 43200, calculated, x * 43000, SDS-PAGE Fragaria x ananassa

Synonyms

EC Number Synonyms Comment Organism
2.3.1.84 Aat2
-
 Fragaria x ananassa

Turnover Number [1/s]

EC Number Turnover Number Minimum [1/s] Turnover Number Maximum [1/s] Substrate Comment Organism Structure
2.3.1.84 7.5
-
 ethanol pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 17.5
-
 Propanol pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 18.5
-
 methanol pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 21.5
-
 butanol pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 23.5
-
 benzyl alcohol pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 49.6
-
 2-phenylethanol pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 70.5
-
 geraniol pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 170
-
 Heptanol pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 375
-
 acetyl-CoA cosubstrate heptanol, pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 376
-
 acetyl-CoA cosubstrate eugenol, pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 407
-
 Pentanol pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 466
-
 Octanol pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 483
-
 Hexanol pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 548.5
-
 eugenol pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 681
-
 acetyl-CoA cosubstrate octanol, pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 1480
-
 cinnamyl alcohol pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 3890
-
 acetyl-CoA cosubstrate cinnamyl alcohol, pH 7.5, 30°C Fragaria x ananassa

Expression

EC Number Organism Comment Expression
2.3.1.84 Fragaria x ananassa expression during fruit receptacle growth and ripening additional information

kcat/KM [mM/s]

EC Number kcat/KM Value [1/mMs-1] kcat/KM Value Maximum [1/mMs-1] Substrate Comment Organism Structure
2.3.1.84 0.21
-
 hexanoyl-CoA cosubstrate hexanol, pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 0.515
-
 butanoyl-CoA cosubstrate hexanol, pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 0.68
-
 hexanoyl-CoA cosubstrate cinnamyl alcohol, pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 1.58
-
 butanoyl-CoA cosubstrate cinnamyl alcohol, pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 1.7
-
 ethanol pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 3.25
-
 propionyl-CoA cosubstrate geraniol, pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 4.5
-
 methanol pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 5
-
 propionyl-CoA cosubstrate cinnamyl alcohol, pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 5.07
-
 butanoyl-CoA cosubstrate geraniol, pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 5.14
-
 benzyl alcohol pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 5.5
-
 hexanoyl-CoA cosubstrate geraniol, pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 5.85
-
 propionyl-CoA cosubstrate hexanol, pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 7.2
-
 Propanol pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 9.1
-
 butanol pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 11.4
-
 2-phenylethanol pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 33.41
-
 acetyl-CoA cosubstrate geraniol, pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 42.96
-
 acetyl-CoA cosubstrate hexanol, pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 50.53
-
 acetyl-CoA cosubstrate cinnamyl alcohol, pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 62
-
 Heptanol pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 71
-
 Pentanol pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 150
-
 eugenol pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 180
-
 geraniol pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 208
-
 Octanol pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 314
-
 Hexanol pH 7.5, 30°C Fragaria x ananassa
2.3.1.84 727
-
 cinnamyl alcohol pH 7.5, 30°C Fragaria x ananassa