3.2.1.118: prunasin beta-glucosidase

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For detailed information about prunasin beta-glucosidase, go to the full flat file.

Reaction

Synonyms

beta-glucosidase, hydrolase, prunasin, PH I, PH IIa, PH IIb, Ph691, prunasin hydrolase, prunasin hydrolase isozyme I, prunasin hydrolase isozyme IIa, prunasin hydrolase isozyme IIb

ECTree

3 Hydrolases

3.2 Glycosylases

3.2.1 Glycosidases, i.e. enzymes that hydrolyse O- and S-glycosyl compounds

3.2.1.118 prunasin beta-glucosidase

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Results	in table
13	AA Sequence
2	Application
1	CAS Registry Number
2	Cloned(Commentary)
2	General Information
10	Inhibitors
2	Ki Value [mM]
8	Localization
13	Molecular Weight [Da]
14	Natural Substrates/ Products (Substrates)
16	Organism
4	Pathway
1	pH Optimum
1	pH Range
2	Posttranslational Modification
1	Protein Variants
7	Purification (Commentary)
7	Reaction
1	Reaction Type
15	Reference
30	Source Tissue
5	Specific Activity [micromol/min/mg]
1	Storage Stability
35	Substrates and Products (Substrate)
5	Subunits
14	Synonyms
1	Systematic Name

Engineering

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Engineering on EC 3.2.1.118 - prunasin beta-glucosidase

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nutrition

Prunus dulcis

in the sweet almond genotype, the inner epidermis in the tegument facing the nucellus is rich in cytoplasmic and vacuolar prunasin beta-glucosidase activity, whereas in the bitter cultivar, the beta-glucosidase activity in this cell layer is low. In the bitter genotype, prunasin synthesized in the tegument is transported into the cotyledon via the transfer cells and converted into amygdalin in the developing almond seed, whereas in the sweet genotype, amygdalin formation is prevented because the prunasin is degraded upon passage of the beta-glucosidase rich cell layer in the inner epidermis of the tegument

683986