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Literature summary for 2.3.2.35 extracted from

  • Prasad, B.C.; Kumar, V.; Gururaj, H.B.; Parimalan, R.; Giridhar, P.; Ravishankar, G.A.
    Characterization of capsaicin synthase and identification of its gene (csy1) for pungency factor capsaicin in pepper (Capsicum sp.) (2006), Proc. Natl. Acad. Sci. USA, 103, 13315-13320 .
    View publication on PubMedView publication on EuropePMC

Cloned(Commentary)

Cloned (Comment) Organism
expressed in Escherichia coli DH5alpha cells Capsicum frutescens
expressed in Escherichia coli DH5alpha cells Capsicum annuum

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
0.0066
-
vanillylamine at pH 6.8 and 37°C Capsicum annuum
0.0082
-
(6E)-8-methylnon-6-enoyl-CoA at pH 6.8 and 37°C Capsicum annuum

Metals/Ions

Metals/Ions Comment Organism Structure
Mg2+ 0.001 mM used in assay conditions Capsicum frutescens
Mg2+ 0.001 mM used in assay conditions Capsicum annuum

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
(6E)-8-methylnon-6-enoyl-CoA + vanillylamine Capsicum frutescens
-
CoA + capsaicin
-
?
(6E)-8-methylnon-6-enoyl-CoA + vanillylamine Capsicum annuum
-
CoA + capsaicin
-
?

Organism

Organism UniProt Comment Textmining
Capsicum annuum Q09UW1
-
-
Capsicum frutescens Q09UW0
-
-

Purification (Commentary)

Purification (Comment) Organism
ammonium sulfate precipitation, amino H Sepharose column chromatography, and G-100 gel filtration Capsicum frutescens
ammonium sulfate precipitation, amino H Sepharose column chromatography, and G-100 gel filtration Capsicum annuum

Source Tissue

Source Tissue Comment Organism Textmining
fruit
-
Capsicum frutescens
-
fruit
-
Capsicum annuum
-
plant placenta
-
Capsicum frutescens
-
plant placenta
-
Capsicum annuum
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
(6E)-8-methylnon-6-enoyl-CoA + vanillylamine
-
Capsicum frutescens CoA + capsaicin
-
?
(6E)-8-methylnon-6-enoyl-CoA + vanillylamine
-
Capsicum annuum CoA + capsaicin
-
?

Subunits

Subunits Comment Organism
monomer 1 * 35000, SDS-PAGE Capsicum frutescens
monomer 1 * 35000, SDS-PAGE Capsicum annuum
monomer 1 * 38000, calculated from amino acid sequence Capsicum frutescens
monomer 1 * 38000, calculated from amino acid sequence Capsicum annuum

Synonyms

Synonyms Comment Organism
csy1
-
Capsicum frutescens
csy1
-
Capsicum annuum

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
37
-
-
Capsicum frutescens
37
-
-
Capsicum annuum

Temperature Range [°C]

Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
30 50 the enzyme is active between 30 and 50°C Capsicum frutescens
30 50 the enzyme is active between 30 and 50°C Capsicum annuum

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
8
-
-
Capsicum frutescens
8
-
-
Capsicum annuum

pH Range

pH Minimum pH Maximum Comment Organism
7 9 the enzyme is active between pH 7.0 and 9.0 Capsicum frutescens
7 9 the enzyme is active between pH 7.0 and 9.0 Capsicum annuum

Expression

Organism Comment Expression
Capsicum frutescens the enzyme level is concomitantly enhanced during fruit development up
Capsicum annuum the enzyme level is concomitantly enhanced during fruit development up