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Literature summary for 3.2.1.147 extracted from
- Glucosinolate content and myrosinase activity evolution in three maca (Lepidium meyenii Walp.) ecotypes during preharvest, harvest and postharvest drying (2011), Food Chem., 127, 1576-1583.
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Lepidium meyenii | - |
- |
- |
Posttranslational Modification
| Posttranslational Modification | Comment | Organism |
|---|---|---|
| glycoprotein | - |
Lepidium meyenii |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| hypocotyl | - |
Lepidium meyenii | - |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| sinigrin + H2O | - |
Lepidium meyenii | D-glucose + isothiocyanate + ? | - |
? |  |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| EC 3.2.3.1 | formerly | Lepidium meyenii |
| myrosinase | - |
Lepidium meyenii |
| thioglucoside glucohydrolase | - |
Lepidium meyenii |
Expression
| Organism | Comment | Expression |
|---|---|---|
| Lepidium meyenii | significant losses of myrosinase activity are observed during the post-harvest drying stage | down |
| Lepidium meyenii | at harvest, myrosinase activity considerably increases in the yellow and red hypocotyls compared to the black ecotype | up |
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