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Literature summary for 3.2.1.118 extracted from

  • Sanchez-Perez, R.; Lindberg Moeller, B.; Olsen, C.; Dicenta, F.
    Cyanogenic glucoside patterns in sweet and bitter almonds (2009), Acta Hortic., 814, 481-486.
No PubMed abstract available
Search for more literature for 3.2.1.118

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
prunasin + H2O Prunus dulcis
-
 D-mandelonitrile + beta-D-glucose
-
 ?

Organism

Organism UniProt Comment Textmining
Prunus dulcis
-
-
-

Source Tissue

Source Tissue Comment Organism Textmining
cotyledon
-
 Prunus dulcis
-
endosperm
-
 Prunus dulcis
-
fruit
-
 Prunus dulcis
-
kernel amygdalin contents in different genotypes, i.e. cultivars Ramillete, Marcona, Garrigues, and S3067, the content is high in bitter variants such as S3067, and low in sweet variants such as Ramillete, overview Prunus dulcis
-
leaf
-
 Prunus dulcis
-
petiole
-
 Prunus dulcis
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
prunasin + H2O
-
 Prunus dulcis D-mandelonitrile + beta-D-glucose
-
 ?

Synonyms

Synonyms Comment Organism
prunasin hydrolase
-
 Prunus dulcis

General Information

General Information Comment Organism
metabolism amygdalin is hydrolyzed to prunasin by the amygdalin hydrolase, EC 3.2.1.117, and further hydrolyzed by the prunasin hydrolase to mandelonitrile Prunus dulcis