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Literature summary for 3.2.1.206 extracted from

  • Briante, R.; Patumi, M.; Limongelli, S.; Febbraio, F.; Vaccaro, C.; Di Salle, A.; La Cara, F.; Nucci, R.
    Changes in phenolic and enzymatic activities content during fruit ripening in two Italian cultivars of Olea europaea L. (2002), Plant Sci., 162, 791-798.
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Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
oleuropein + H2O Olea europaea
-
 oleuropein aglycone + beta-D-glucopyranose
-
 ?

Organism

Organism UniProt Comment Textmining
Olea europaea
-
 cultivars Ascolana Tenera and Frantoio Seedling no. 17
-

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 + beta-D-glucopyranose
-
 ?
oleuropein + H2O
-
 Olea europaea oleuropein aglycone + beta-D-glucopyranose
-
 ?

Expression

Organism Comment Expression
Olea europaea in the fruits, the enzyme activity increases considerably during the first phase of ripening up