Inhibitors | Comment | Organism | Structure |
---|---|---|---|
1,1'-dithiodiformamidine | irreversible inhibition | Bacillus thuringiensis | |
1,1'-dithiodiformamidine | irreversible inhibition | Escherichia coli | |
1,1'-dithiodiformamidine | irreversible inhibition | Paenarthrobacter aurescens | |
1,1'-dithiodiformamidine | irreversible inhibition | Pseudomonas aeruginosa | |
5,5'-dithionitrobenzoic acid | irreversible inhibition | Bacillus thuringiensis | |
5,5'-dithionitrobenzoic acid | irreversible inhibition | Escherichia coli | |
5,5'-dithionitrobenzoic acid | irreversible inhibition | Paenarthrobacter aurescens | |
5,5'-dithionitrobenzoic acid | irreversible inhibition | Pseudomonas aeruginosa | |
6,6'-Dithiodinicotinic acid | irreversible inhibition | Bacillus thuringiensis | |
6,6'-Dithiodinicotinic acid | irreversible inhibition | Escherichia coli | |
6,6'-Dithiodinicotinic acid | irreversible inhibition | Paenarthrobacter aurescens | |
6,6'-Dithiodinicotinic acid | irreversible inhibition | Pseudomonas aeruginosa | |
anticapsin | L-glutamine protects, irreversible inhibition | Bacillus thuringiensis | |
anticapsin | L-glutamine protects, irreversible inhibition | Escherichia coli | |
anticapsin | L-glutamine protects, irreversible inhibition | Paenarthrobacter aurescens | |
anticapsin | L-glutamine protects, irreversible inhibition | Pseudomonas aeruginosa | |
iodoacetamide | irreversible inhibition | Bacillus thuringiensis | |
iodoacetamide | irreversible inhibition | Escherichia coli | |
iodoacetamide | irreversible inhibition | Paenarthrobacter aurescens | |
iodoacetamide | irreversible inhibition | Pseudomonas aeruginosa | |
N-ethylmaleimide | irreversible inhibition | Bacillus thuringiensis | |
N-ethylmaleimide | irreversible inhibition | Escherichia coli | |
N-ethylmaleimide | irreversible inhibition | Paenarthrobacter aurescens | |
N-ethylmaleimide | irreversible inhibition | Pseudomonas aeruginosa |
KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
0.225 | - |
L-glutamine | pH 7.5, 37°C | Paenarthrobacter aurescens | |
0.4 | - |
L-glutamine | pH 7.5, 37°C | Escherichia coli | |
0.6 | - |
L-glutamine | pH 7.5, 37°C | Bacillus thuringiensis | |
0.85 | - |
L-glutamine | pH 7.5, 37°C | Pseudomonas aeruginosa |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Bacillus thuringiensis | - |
- |
- |
Escherichia coli | - |
- |
- |
Paenarthrobacter aurescens | - |
- |
- |
Pseudomonas aeruginosa | - |
- |
- |
Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|
1.2 | - |
- |
Pseudomonas aeruginosa |
3.6 | - |
- |
Bacillus thuringiensis |
4 | - |
- |
Escherichia coli |
8 | - |
- |
Paenarthrobacter aurescens |
Storage Stability | Organism |
---|---|
5°C, potassium phosphate buffer, pH 7.5, 1 mM EDTA, 1 mM dithiothreitol, 0.5 mM L-glutamine, 0.05 mM D-glucose 6-phosphate, 600 mM sucrose, stable for few weeks | Escherichia coli |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
L-glutamine + D-fructose 6-phosphate | - |
Escherichia coli | L-glutamate + D-glucosamine 6-phosphate | - |
? | |
L-glutamine + D-fructose 6-phosphate | - |
Pseudomonas aeruginosa | L-glutamate + D-glucosamine 6-phosphate | - |
? | |
L-glutamine + D-fructose 6-phosphate | - |
Paenarthrobacter aurescens | L-glutamate + D-glucosamine 6-phosphate | - |
? | |
L-glutamine + D-fructose 6-phosphate | - |
Bacillus thuringiensis | L-glutamate + D-glucosamine 6-phosphate | - |
? |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
37 | - |
assay at | Escherichia coli |
Ki Value [mM] | Ki Value maximum [mM] | Inhibitor | Comment | Organism | Structure |
---|---|---|---|---|---|
0.00011 | - |
anticapsin | pH 7.5, 37°C | Pseudomonas aeruginosa | |
0.00053 | - |
anticapsin | pH 7.5, 37°C | Paenarthrobacter aurescens | |
0.00056 | - |
anticapsin | pH 7.5, 37°C | Escherichia coli | |
0.00075 | - |
anticapsin | pH 7.5, 37°C | Bacillus thuringiensis |