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Information on EC 3.2.1.149 - beta-primeverosidase

for references in articles please use BRENDA:EC3.2.1.149

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IUBMB Comments

The enzyme is responsible for the formation of the alcoholic aroma in oolong and black tea. In addition to β-primeverosides [i.e. 6-O-(β-D-xylopyranosyl)-β-D-glucopyranosides], it also hydrolyses 6-O-(β-D-apiofuranosyl)-β-D-glucopyranosides and, less rapidly, β-vicianosides and 6-O-(α-L-arabinofuranosyl)-β-D-glucopyranosides, but not β-glucosides. Geranyl-, linaloyl-, benzyl- and p-nitrophenol glycosides are all hydrolysed.

The enzyme appears in viruses and cellular organisms

Synonyms
beta-d-glucosidase, beta-primeverosidase, beta-glucoside hydrolase, 4-methylumbelliferyl-beta-d-glucopyranoside:beta-glucosidase, arbutinase, primeverosidase, ary beta-glucosidase, more

REACTION
REACTION DIAGRAM
COMMENTARY hide
ORGANISM
UNIPROT
LITERATURE
a 6-O-(beta-D-xylopyranosyl)-beta-D-glucopyranoside + H2O = 6-O-(beta-D-xylopyranosyl)-beta-D-glucopyranose + an alcohol
show the reaction diagram
The enzyme is responsible for the formation of the alcoholic aroma in oolong and black tea. In addition to beta-primeverosides, i.e. 6-O-(beta-D-xylopyranosyl)-beta-D-glucopyranosides, it also hydrolyses 6-O-(beta-D-apiofuranosyl)-beta-D-glucopyranosides and, less rapidly, beta-vicianosides and 6-O-(alpha-L-arabinofuranosyl)-beta-D-glucopyranosides, but not beta-glucosides. Geranyl-, linaloyl-, benzyl- and p-nitrophenol glycosides are all hydrolysed
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PATHWAY SOURCE
PATHWAYS
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