4.1.2.32: trimethylamine-oxide aldolase
This is an abbreviated version!
For detailed information about trimethylamine-oxide aldolase, go to the full flat file.
Word Map on EC 4.1.2.32
Reaction
Synonyms
TMAO demethylase, TMAOase, Trimethylamine N-oxide aldolase, Trimethylamine N-oxide demethylase, Trimethylamine N-oxide formaldehyde-lyase, trimethylamine oxide aldolase, trimethylamine-N-oxide demethylase
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4.1.2.32 trimethylamine-oxide aldolaseAdvanced search results
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Natural Substrates Products on EC 4.1.2.32 - trimethylamine-oxide aldolase
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NATURAL SUBSTRATE 
NATURAL PRODUCT
REACTION DIAGRAM
ORGANISM
UNIPROT
COMMENTARY
(Substrate)
(Substrate)
LITERATURE
(Substrate)
(Substrate)
COMMENTARY
(Product)
(Product)
LITERATURE
(Product)
(Product)
REVERSIBILITY
r=reversible
ir=irreversible
?=not specified
r=reversible
ir=irreversible
?=not specified
additional information
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enzyme is present in cells grown on methylamine, dimethylamine, trimethylamine and trimethyl N-oxide and is induced before growth begins when succinate-grown Pseudomonas aminovorans is transferred to an amine growth medium
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additional information
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the accumulation of formaldehyde and the resulting deterioration of seafood products during frozen storage are primarily caused by the enzymatic activity of trimethylamine oxide aldolase
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additional information
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the accumulation of formaldehyde and the resulting deterioration of seafood products during frozen storage are primarily caused by the enzymatic activity of trimethylamine oxide aldolase
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?
additional information
?
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the accumulation of formaldehyde and the resulting deterioration of seafood products during frozen storage are primarily caused by the enzymatic activity of trimethylamine oxide aldolase
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?
additional information
?
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the accumulation of formaldehyde and the resulting deterioration of seafood products during frozen storage are primarily caused by the enzymatic activity of trimethylamine oxide aldolase
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?
additional information
?
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the accumulation of formaldehyde and the resulting deterioration of seafood products during frozen storage are primarily caused by the enzymatic activity of trimethylamine oxide aldolase
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?
additional information
?
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the accumulation of formaldehyde and the resulting deterioration of seafood products during frozen storage are primarily caused by the enzymatic activity of trimethylamine oxide aldolase
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?
additional information
?
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the accumulation of formaldehyde and the resulting deterioration of seafood products during frozen storage are primarily caused by the enzymatic activity of trimethylamine oxide aldolase
-
-
?
additional information
?
-
-
the accumulation of formaldehyde and the resulting deterioration of seafood products during frozen storage are primarily caused by the enzymatic activity of trimethylamine oxide aldolase
-
-
?
additional information
?
-
-
the accumulation of formaldehyde and the resulting deterioration of seafood products during frozen storage are primarily caused by the enzymatic activity of trimethylamine oxide aldolase
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-
?
