6.3.1.6: glutamate-ethylamine ligase

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For detailed information about glutamate-ethylamine ligase, go to the full flat file.

Word Map on EC 6.3.1.6

6.3.1.6

sinensis

camellia

seedlings

caffeine

catechin

pacbio

taste

shoots

high-quality

ammonia

Reaction

Synonyms

N5-Ethyl-L-glutamine synthetase, Synthetase, N5-ethylglutamine, Theanine synthetase

ECTree

6 Ligases

6.3 Forming carbon-nitrogen bonds

6.3.1 Acid—ammonia (or amine) ligases (amide synthases)

6.3.1.6 glutamate-ethylamine ligase

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Results	in table
2	AA Sequence
1	CAS Registry Number
3	Cofactor
1	Expression
3	General Information
11	Inhibitors
3	KM Value [mM]
4	Metals/Ions
3	Natural Substrates/ Products (Substrates)
6	Organism
1	pH Optimum
1	pH Range
1	Protein Variants
1	Reaction
1	Reaction Type
6	Reference
13	Source Tissue
5	Substrates and Products (Substrate)
4	Synonyms
1	Systematic Name

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General Information on EC 6.3.1.6 - glutamate-ethylamine ligase

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metabolism

2 entries

physiological function

Camellia sinensis

the flavor of tea is conferred by certain metabolites, especially L-theanine, in Camellia sinensis. More L-theanine accumulates in Camellia sinensis than in other plants. L-Glutamic acid, a precursor of L-theanine, is present in most plants, while ethylamine, another precursor of L-theanine, specifically accumulates in Camellia species, especially Camellia sinensis. Most plants contain the enzyme/gene, glutamate-ethylamine ligase, catalyzing the conversion of ethylamine and L-glutamic acid to L-theanine. After supplementation with [2H5]ethylamine, all the plants tested (Camellia nitidissima, Camellia japonica, Zea mays, Arabidopsis thaliana, and Solanum lycopersicum) produce [2H5]l-theanine, which suggests that ethylamine availability is the reason for the difference in L-theanine accumulation between Camellia sinensis and other plants

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