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Literature summary for 3.2.1.206 extracted from
- Endogenous enzymes involved in the transformation of oleuropein in Spanish table olive varieties (2014), J. Agric. Food Chem., 62, 9569-9575.
Natural Substrates/ Products (Substrates)
| Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| oleuropein + H2O | Olea europaea | - |
oleuropein aglycone + D-glucopyranose | - |
? |  |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Olea europaea | - |
varieties Gordal, Hojiblanca, and Manzanilla | - |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| fruit | - |
Olea europaea | - |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| 4-nitrophenyl beta-D-glucopyranoside + H2O | - |
Olea europaea | 4-nitrophenol + D-glucopyranose | - |
? | |
| oleuropein + H2O | - |
Olea europaea | oleuropein aglycone + D-glucopyranose | - |
? | |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 30 | - |
- |
Olea europaea |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 5 | - |
- |
Olea europaea |
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Release 2023.1 (January 2023)
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