Any feedback?
Please rate this page
(literature.php)
(0/150)

BRENDA support

Literature summary for 4.3.1.24 extracted from

  • Wen, P.; Chen, J.; Wan, S.; Kong, W.; Zhang, P.; Wang, W.; Zhan, J.; Pan, Q.; Huang, W.
    Salicylic acid activates phenylalanine ammonia-lyase in grape berry in response to high temperature stress (2008), Plant Growth Regul., 55, 1-10.
No PubMed abstract available
Search for more literature for 4.3.1.24

Activating Compound

Activating Compound Comment Organism Structure
salicylic acid activates phenylalanine ammonia-lyase in grape berry in response to high temperature stress, it also induces the accumulation of PAL mRNA and the synthesis of new PAL protein, in addition to increasing the enzyme activity, under high temperature stress Vitis vinifera

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
L-phenylalanine Vitis vinifera key enzyme in phenylpropanoid metabolism of grape berry (E)-cinnamate + NH3
-
 ?

Organism

Organism UniProt Comment Textmining
Vitis vinifera P45735 cv. Cabernet Sauvignon
-

Source Tissue

Source Tissue Comment Organism Textmining
fruit berry Vitis vinifera
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
L-phenylalanine
-
 Vitis vinifera (E)-cinnamate + NH3
-
 ?
L-phenylalanine key enzyme in phenylpropanoid metabolism of grape berry Vitis vinifera (E)-cinnamate + NH3
-
 ?

Synonyms

Synonyms Comment Organism
PAL
-
 Vitis vinifera

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
37
-
 assay at Vitis vinifera

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
8.9
-
 assay at Vitis vinifera