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Information on EC 3.5.1.65 - theanine hydrolase
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The expected taxonomic range for this enzyme is: Eukaryota, Bacteria
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EC NUMBER 
COMMENTARY 
3.5.1.65
-
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RECOMMENDED NAME
GeneOntology No.
theanine hydrolase
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REACTION
REACTION DIAGRAM
COMMENTARY
ORGANISM
UNIPROT
LITERATURE
N5-ethyl-L-glutamine + H2O = L-glutamate + ethylamine
stoichiometry of reaction
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N5-ethyl-L-glutamine + H2O = L-glutamate + ethylamine
stoichiometry of reaction
-
N5-ethyl-L-glutamine + H2O = L-glutamate + ethylamine
stoichiometry of reaction
-
N5-ethyl-L-glutamine + H2O = L-glutamate + ethylamine
stoichiometry of reaction
Pseudomonas sp. T-1
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N5-ethyl-L-glutamine + H2O = L-glutamate + ethylamine
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-
-
-
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REACTION TYPE
ORGANISM
UNIPROT
COMMENTARY
LITERATURE
hydrolysis of linear amides
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-
-
-
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SYSTEMATIC NAME
IUBMB Comments
N5-ethyl-L-glutamine amidohydrolase
Also acts on other N-alkyl-L-glutamines.
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CAS REGISTRY NUMBER
COMMENTARY
99533-51-4
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ORGANISM
COMMENTARY
LITERATURE
UNIPROT
SEQUENCE DB
SOURCE
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SUBSTRATE
PRODUCT
REACTION DIAGRAM
ORGANISM
UNIPROT
COMMENTARY
(Substrate)
(Substrate)
LITERATURE
(Substrate)
(Substrate)
COMMENTARY
(Product)
(Product)
LITERATURE
(Product)
(Product)
Reversibility
r=reversible
ir=irreversible
?=not specified
r=reversible
ir=irreversible
?=not specified
N5-ethyl-D-glutamine + H2O
D-glutamate + ethylamine
-
D-theanine, probably by the same enzyme like L-theanine
-
?
N5-isobutyl-L-glutamine + H2O
L-glutamate + isobutylamine
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gamma-glutamyl-isobutylamide, 136% of activity compared to L-theanine
-
-
?
N5-methyl-L-glutamine + H2O
L-glutamate + methylamine
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gamma-glutamylmethylamide, 77% of activity compared to L-theanine
-
-
?
N5-n-butyl-L-glutamine + H2O
L-glutamate + n-butylamine
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gamma-glutamyl-n-butylamide, 276% of activity compared to L-theanine
-
-
?
N5-n-pentyl-L-glutamine + H2O
L-glutamate + n-pentylamine
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gamma-glutamyl-n-amylamide, 211% of activity compared to L-theanine
-
-
?
N5-n-propyl-L-glutamine + H2O
L-glutamate + n-propylamine
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gamma-glutamyl-n-propylamide, 144% of activity compared to theanine
-
-
?
theanine + hydroxylamine
gamma-glutamylhydroxamic acid + ethylamine
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transferase reaction
-
-
?
N5-ethyl-L-glutamine + H2O
L-glutamate + ethylamine
-
predominant amino acid of tea
-
?
N5-ethyl-L-glutamine + H2O
L-glutamate + ethylamine
-
L-theanine, gamma-glutamylethylamide, principal component of taste of tea
-
?
N5-ethyl-L-glutamine + H2O
L-glutamate + ethylamine
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part in metabolism of theanine in tea leaves: theanine is involved in the biosynthesis of other compound in tea plants, theanine also appears to be involved in storage or transport of nitrogen in non-toxic form in tea plants
-
?
N5-ethyl-L-glutamine + H2O
L-glutamate + ethylamine
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part in metabolism of theanine in tea leaves: theanine is involved in the biosynthesis of other compound in tea plants, theanine also appears to be involved in storage or transport of nitrogen in non-toxic form in tea plants
-
?
N5-ethyl-L-glutamine + H2O
L-glutamate + ethylamine
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N-ethyl-gamma-L-glutamine
-
?
additional information
?
-
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no activity with N-methylpropionamide and N-ethylpropionamide
-
-
-
additional information
?
-
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no activity with N-methylpropionamide and N-ethylpropionamide
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-
-
additional information
?
-
-
no activity with L-asparagine, D-asparagine or acetamide
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-
-
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NATURAL SUBSTRATES
NATURAL PRODUCTS
REACTION DIAGRAM
ORGANISM
UNIPROT
COMMENTARY
(Substrate)
(Substrate)
LITERATURE
(Substrate)
(Substrate)
COMMENTARY
(Product)
(Product)
LITERATURE
(Product)
(Product)
REVERSIBILITY
r=reversible
ir=irreversible
?=not specified
r=reversible
ir=irreversible
?=not specified
N5-ethyl-L-glutamine + H2O
L-glutamate + ethylamine
-
predominant amino acid of tea
-
?
N5-ethyl-L-glutamine + H2O
L-glutamate + ethylamine
-
L-theanine, gamma-glutamylethylamide, principal component of taste of tea
-
?
N5-ethyl-L-glutamine + H2O
L-glutamate + ethylamine
-
part in metabolism of theanine in tea leaves: theanine is involved in the biosynthesis of other compound in tea plants, theanine also appears to be involved in storage or transport of nitrogen in non-toxic form in tea plants
-
?
N5-ethyl-L-glutamine + H2O
L-glutamate + ethylamine
-
part in metabolism of theanine in tea leaves: theanine is involved in the biosynthesis of other compound in tea plants, theanine also appears to be involved in storage or transport of nitrogen in non-toxic form in tea plants
-
?
N5-ethyl-L-glutamine + H2O
L-glutamate + ethylamine
-
N-ethyl-gamma-L-glutamine
-
?
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METALS and IONS
ORGANISM
UNIPROT
COMMENTARY
LITERATURE
additional information
additional information
-
potassium ion and phosphate ion: no effect
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INHIBITORS
ORGANISM
UNIPROT
COMMENTARY
LITERATURE
IMAGE
iodoacetate
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2 mM: strong inhibition, protected partially, about 30%, by preincubation, 15 min, with 20 mM 2-mercaptoethanol
L-Glutamic acid
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strong inhibition, 0.7 mM: 86%, 3.3 mM: 58%, 8 mM: 56%, 53.3 mM: 25% of activity compared to H2O
oxaloacetic acid
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strong inhibition, 8 mM: 59% of activity compared to H2O
L-alanine
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strong inhibition, 0.7 mM: 67%, 3.3 mM: 50%, 8 mM: 45%, 53.3 mM: 23% of activity compared to H2O
additional information
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D-alanine, 8 mM, and D-malic acid, 8 mM: no effect
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additional information
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no inhibition by urea, p-chloromercuribenzoate, NaF or KF
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ACTIVATING COMPOUND
ORGANISM
UNIPROT
COMMENTARY
LITERATURE
IMAGE
L-Malic acid
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activation, 0.7 mM: 167%, 3.3 mM: 227%, 8 mM: 230%, 13.3 mM: 235% of activity compared to H2O
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KM VALUE [mM]
SUBSTRATE
ORGANISM
UNIPROT
COMMENTARY
LITERATURE
IMAGE
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SPECIFIC ACTIVITY [µmol/min/mg]
ORGANISM
UNIPROT
COMMENTARY
LITERATURE
additional information
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pH OPTIMUM
ORGANISM
UNIPROT
COMMENTARY
LITERATURE
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pH RANGE
ORGANISM
UNIPROT
COMMENTARY
LITERATURE
6.5 - 9
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pH 6.5: about 22% of maximal activity, pH 9.0: about 95% of maximal activity
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TEMPERATURE OPTIMUM
ORGANISM
UNIPROT
COMMENTARY
LITERATURE
37
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SOURCE TISSUE
ORGANISM
UNIPROT
COMMENTARY
LITERATURE
SOURCE
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pH STABILITY
ORGANISM
UNIPROT
COMMENTARY
LITERATURE
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TEMPERATURE STABILITY
ORGANISM
UNIPROT
COMMENTARY
LITERATURE
55
-
60 min, stable at over a wide range of pH; above 55°C: rapid inactivation of enzyme
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GENERAL STABILITY
ORGANISM
UNIPROT
LITERATURE
theanine hydrolase activity increases slightly during first 10 h after plucking but thereafter decreased gradually
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STORAGE STABILITY
ORGANISM
UNIPROT
LITERATURE
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Purification/COMMENTARY
ORGANISM
UNIPROT
LITERATURE
partial, glutaminase could not be separated
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LINKS TO OTHER DATABASES (specific for EC-Number 3.5.1.65)
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