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Literature summary for 1.13.11.6 extracted from
- Liver 3-hydroxyanthranilic acid oxygenase activity in rainbow trout (Oncorhynchus mykiss) (1991), Comp. Biochem. Physiol. B, 99, 275-280.
General Stability
| General Stability | Organism |
|---|---|
| stability of enzyme in crude extract | Oncorhynchus mykiss |
| thawing and refreezing: crude enzyme extract at 20°C, relatively stable in presence of Fe2+, about 30% loss of activity after 2 thawings | Oncorhynchus mykiss |
KM Value [mM]
| KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|
| additional information | - |
additional information | - |
Oncorhynchus mykiss |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Oncorhynchus mykiss | - |
rainbow trout | - |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
- |
Oncorhynchus mykiss |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| liver | - |
Oncorhynchus mykiss | - |
Storage Stability
| Storage Stability | Organism |
|---|---|
| 0°C, 66.7 mM Tris-HCl buffer, pH 8.0, 90 min, approximately 25% loss of activity | Oncorhynchus mykiss |
| 25°C, 66.7 mM Tris-HCl buffer, pH 8.0, 90 min, approximately 70% loss of activity | Oncorhynchus mykiss |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| 3-hydroxyanthranilate + O2 | - |
Oncorhynchus mykiss | 2-amino-3-carboxymuconate semialdehyde | - |
? |  |
Temperature Range [°C]
| Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|
- |
50 | enzyme activity increased almost linearly with temperature, beyond a sharp drop | Oncorhynchus mykiss |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 6 | - |
determination on heat-reactivated extracts after inactivation | Oncorhynchus mykiss |
pH Range
| pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|
| 5 | 7.5 | determination on heat-reactivated extracts after inactivation | Oncorhynchus mykiss |
pH Stability
| pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|
| 6.5 | - |
most stable, above extremly unstable | Oncorhynchus mykiss |
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Release 2023.1 (January 2023)
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