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 | 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 | UniProt | Comment | Textmining |
---|---|---|---|
Olea europaea | - |
- |
- |
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 | 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 Maximum [°C] | Comment | Organism |
---|---|---|---|
37 | - |
assay at | Olea europaea |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
6.5 | - |
assay at | Olea europaea |