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Literature summary for 3.4.23.34 extracted from

  • Kageyama, T.; Ichinose, M.; Tsukada, S.; Miki, K.; Kurokawa, K.; Koiwai, O.; Tanji, M.; Yakabe, E.; Athauda, S.B.P.; Takahashi, K.
    Gastric procathepsin E and progastricsin from guinea pig. Purification, molecular cloning of cDNAs, and characterization of enzymatic properties, with special reference to procathepsin E (1992), J. Biol. Chem., 267, 16450-16459.
    View publication on PubMed

Cloned(Commentary)

Cloned (Comment) Organism
guinea pig Cavia porcellus
procathepsin E Cavia porcellus

Inhibitors

Inhibitors Comment Organism Structure
pepstatin
-
Cavia porcellus

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
39000
-
2 * 39000, SDS-PAGE, reducing conditions Cavia porcellus
40086
-
2 * 40086, procathepsin E, deduced from nucleotide sequence Cavia porcellus
80000
-
guinea pig, procathepsin E, gel filtration, SDS-PAGE, non-reducing conditions Cavia porcellus

Organism

Organism UniProt Comment Textmining
Cavia porcellus
-
-
-

Posttranslational Modification

Posttranslational Modification Comment Organism
glycoprotein 4% w/w content of proenzyme Cavia porcellus

Purification (Commentary)

Purification (Comment) Organism
-
Cavia porcellus

Source Tissue

Source Tissue Comment Organism Textmining
gastric mucosa
-
Cavia porcellus
-
stomach
-
Cavia porcellus
-

Specific Activity [micromol/min/mg]

Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
additional information
-
-
Cavia porcellus

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
Bovine serum albumin + H2O pH 5, at 3.6% (dimeric enzyme) or 4.1% (monomeric enzyme) the rate of hemoglobin hydrolysis Cavia porcellus Hydrolyzed bovine serum albumin
-
?
casein + H2O pH 5, at 9.1% (dimeric enzyme) or 8.9% (monomeric enzyme) the rate of hemoglobin hydrolysis Cavia porcellus hydrolyzed casein
-
?
Cytochrome c + H2O pH 5, at 2.5% (dimeric enzyme) or 2.3% (monomeric enzyme) the rate of hemoglobin hydrolysis Cavia porcellus Hydrolyzed cytochrome c
-
?
Egg albumin + H2O pH 5, at 1% (dimeric enzyme) or 1.1% (monomeric enzyme) the rate of hemoglobin hydrolysis Cavia porcellus Hydrolyzed egg albumin
-
?
Hemoglobin + H2O preferred substrate Cavia porcellus Hydrolyzed hemoglobin
-
?
Hemoglobin + H2O at pH 2 the two catalytically active subunits have the same activity vs. hemoglobin, but at pH 5 they have a slightly higher activity than the enzyme dimer Cavia porcellus Hydrolyzed hemoglobin
-
?
Human gamma-globulin + H2O pH 5, at 0.5% (dimeric enzyme) or 0.6% (monomeric enzyme) the rate of hemoglobin hydrolysis Cavia porcellus Hydrolyzed human gamma-globulin
-
?

Subunits

Subunits Comment Organism
dimer procathepsin E, SDS-PAGE, reducing conditions Cavia porcellus
dimer 2 * 39000, SDS-PAGE, reducing conditions Cavia porcellus
dimer 2 * 40086, procathepsin E, deduced from nucleotide sequence Cavia porcellus
More interconversion between dimeric and monomeric form of enzyme and proenzyme is reversible and regulated by low concentrations of reducing agents Cavia porcellus
More dimeric form is maintained throughout activation of procathepsin E to cathepsin E Cavia porcellus

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
28
-
2 h, enzyme dimer: 60% loss of activity at pH 4, 45% at pH 5, 20% at pH 6 and pH 8.8, stable at pH 7, 10% loss of activity at pH 8, enzyme monomer: 65% loss of activity at pH 4, 55% at pH 5, 20% at pH 6, 10% at pH 7, 50% at pH 7.5, 70% at pH 8 and 95% at pH 8.8 Cavia porcellus
37
-
6 h at pH 6-7.4, rather stable Cavia porcellus

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
2.5
-
approximate value, hemoglobin as substrate Cavia porcellus

pH Range

pH Minimum pH Maximum Comment Organism
1 4 83% of maximal activity at pH 1 and 55% of maximal activity at pH 4, hemoglobin as substrate Cavia porcellus

pH Stability

pH Stability pH Stability Maximum Comment Organism
additional information
-
dimer is stable at weakly alkaline pH while monomer rapidly loses activity above pH 7 Cavia porcellus
4
-
2 h at 28°C, 60-65% loss of activity Cavia porcellus
5
-
2 h at 28°C, 45% (dimer) and 55% (monomer) loss of activity Cavia porcellus
6
-
2 h at 28°C, 20% loss of activity Cavia porcellus
7
-
2 h at 28°C, stable (dimer), 10% loss of activity (monomer) Cavia porcellus
7.5
-
2 h at 28°C, 50% loss of monomeric enzyme activity Cavia porcellus
8
-
2 h at 28°C, 10% (dimer) and 70% (monomer) loss of activity Cavia porcellus
8.8
-
2 h at 28°C, 20% (dimer) and 95% (monomer) loss of activity Cavia porcellus