EC Number   |
Natural Substrates |
|---|
    1.4.3.3 | a D-amino acid + H2O + O2 |
D-amino-acid oxidase catalyzes the oxidative deamination of D-amino acids, stereoisomers of the naturally occurring L-amino acids |
| 1.4.3.3 | cephalosporin C + H2O + O2 |
- |
| 1.4.3.3 | D-2-aminobutyrate + H2O + O2 |
- |
| 1.4.3.3 | D-3,4-dihydroxyphenylalanine + H2O + O2 |
D-Dopa undergoes unidirectional chiral inversion and further suggest that D-Dopa is first oxidatively deaminated by DAAO to its alpha-keto acid and then transaminated by dopa transaminase to L-Dopa |
| 1.4.3.3 | D-3,4-dihydroxyphenylalanine + H2O + O2 |
- |
| 1.4.3.3 | D-Ala + H2O + O2 |
- |
| 1.4.3.3 | D-alanine + H2O + O2 |
- |
| 1.4.3.3 | D-alanine + H2O + O2 |
enzyme works as a metabolizing agent of exogenous and endogenous free D-Ala that is abundant in aquatic invertebrates such as crustaceans and bivalve mollusks, which are potential food sources of the fish. After oral administration of D-Ala at 0.005 mM/g body weight per day to carp for 30 days, enzyme activity increases by about 8fold, 3fold, and 1.5fold in intestine, hepatopancreas, and kidney, respectively, whereas no increase is found in brain |
| 1.4.3.3 | D-alanine + H2O + O2 |
the inducible enzyme plays an important physiological role in metabolizing exogenous D-Ala that is abundant in their prey invertebrates, crustaceans, and mollusks |
| 1.4.3.3 | D-alpha-aminoadipate + H2O + O2 |
- |
