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Literature summary for 3.2.1.21 extracted from

  • Mazzuca, S.; Spadafora, A.; Innocenti, A.M.
    Cell and tissue localization of ?-glucosidase during the ripening of olive fruit (Olea europaea) by in situ activity assay (2006), Plant Sci., 171, 726-733.
    View publication on PubMed

Localization

Localization Comment Organism GeneOntology No. Textmining
chloroplast two different oleuropein-degradative-beta-glucosidases are present Olea europaea 9507
-
cytoplasm
-
Olea europaea 5737
-
lipid droplet two different oleuropein-degradative-beta-glucosidases are present Olea europaea 5811
-
nucleus
-
Olea europaea 5634
-

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
additional information Olea europaea the beta-glucosidases involved in the enzymatic degradation of oleuropein, a bitter defence phenol glucoside in olive fruits, overview ?
-
?

Organism

Organism UniProt Comment Textmining
Olea europaea
-
-
-

Source Tissue

Source Tissue Comment Organism Textmining
fruit cell and tissue in situ localization of the enzyme during fruit ripening, overview Olea europaea
-
mesocarp in immature fruits the reactive cells are very few and located in the inner mesocarp zone, thereafter, in green mature fruits a great number of reactive cells are found distributed in the whole mesocarp. Finally in black fruits numerous reactive cells are located only in the inner mesocarp close by the woody endocarp, whereas the outer mesocarp cells are devoted to polymeric anthocyanins accumulation Olea europaea
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
5-bromo-4-chloro-3-indolyl-beta-D-glucopyranoside + H2O
-
Olea europaea 5-bromo-4-chloro-3-indolol + beta-D-glucose
-
?
additional information the beta-glucosidases involved in the enzymatic degradation of oleuropein, a bitter defence phenol glucoside in olive fruits, overview Olea europaea ?
-
?

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
37
-
assay at Olea europaea

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
6.5
-
assay at Olea europaea