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Literature summary for 2.3.2.13 extracted from

  • Jeitner, T.M.; Delikatny, E.J.; Ahlqvist, J.; Capper, H.; Cooper, A.J.
    Mechanism for the inhibition of transglutaminase 2 by cystamine (2005), Biochem. Pharmacol., 69, 961-970.
    View publication on PubMed

Inhibitors

Inhibitors Comment Organism Structure
2-Aminophenol
-
Cavia porcellus
2-Aminothiophenol
-
Cavia porcellus
3-Aminophenol
-
Cavia porcellus
3-aminothiophenol
-
Cavia porcellus
4-Aminophenol
-
Cavia porcellus
4-aminothiophenol
-
Cavia porcellus
beta-mercaptoethanolamine mechanism of inhibition, mercapto group significantly influences substrate behaviour Cavia porcellus
beta-selenoethanolamine
-
Cavia porcellus
butanolamine
-
Cavia porcellus
ethanolamine
-
Cavia porcellus
additional information not inhibitory: beta-mercaptoethanol Cavia porcellus
propanolamine
-
Cavia porcellus

Organism

Organism UniProt Comment Textmining
Cavia porcellus
-
commercial preparation
-

Source Tissue

Source Tissue Comment Organism Textmining
liver
-
Cavia porcellus
-

Storage Stability

Storage Stability Organism
commercial preparation of enzyme loses activity within hours of dissolution in various buffers at 0°C. Stabilization of enzyme by dissolving extract at 70 mU/min in 10 mM DTT and 1 mM diethylenetriaminepentaacetic acid, pH 7.0. Cavia porcellus

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
dansylcadaverine + N,N-dimethylcasein
-
Cavia porcellus ?
-
?
putrescine + N,N-dimethylcasein
-
Cavia porcellus ?
-
?

Ki Value [mM]

Ki Value [mM] Ki Value maximum [mM] Inhibitor Comment Organism Structure
0.147
-
beta-mercaptoethanolamine pH 8.0, 37°C Cavia porcellus
0.16
-
2-Aminothiophenol pH 8.0, 37°C Cavia porcellus
0.16
-
3-aminothiophenol pH 8.0, 37°C Cavia porcellus
0.28
-
butanolamine pH 8.0, 37°C Cavia porcellus
0.63
-
4-aminothiophenol pH 8.0, 37°C Cavia porcellus
1.04
-
2-Aminophenol pH 8.0, 37°C Cavia porcellus
1.09
-
4-Aminophenol pH 8.0, 37°C Cavia porcellus
1.91
-
3-Aminophenol pH 8.0, 37°C Cavia porcellus
2.05
-
propanolamine pH 8.0, 37°C Cavia porcellus
2.2 9 ethanolamine pH 8.0, 37°C Cavia porcellus
5.14
-
beta-selenoethanolamine pH 8.0, 37°C Cavia porcellus