Literature summary for 3.4.23.25 extracted from

Cater, S.A.; Lees, W.E.; Hill, J.; Brzin, J.; Kay, J.; Phylip, L.H.
Aspartic proteinase inhibitors from tomato and potato are more potent against yeast proteinase A than cathepsin D (2002), Biochim. Biophys. Acta, 1596, 76-82.

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Inhibitors

Inhibitors	Comment	Organism	Structure
potato aspartic proteinase inhibitor	-	Saccharomyces cerevisiae
tomato aspartic proteinase inhibitor	-	Saccharomyces cerevisiae

Organism

Organism	UniProt	Comment	Textmining
Saccharomyces cerevisiae	-	-	-

Substrates and Products (Substrate)

Substrates	Comment Substrates	Organism	Products	Comment (Products)	Rev.	Reac.
Lys-Pro-Ile-Glu-Phe-(NO2)Phe-Arg-Leu + H2O	-	Saccharomyces cerevisiae	Lys-Pro-Ile-Glu-Phe + (NO2)Phe-Arg-Leu	-	?

Synonyms

Synonyms	Comment	Organism
Aspartic proteinase	-	Saccharomyces cerevisiae
Yeast proteinase A	-	Saccharomyces cerevisiae

Ki Value [mM]

Ki Value [mM]	Ki Value maximum [mM]	Inhibitor	Comment	Organism	Structure
0.0000002	-	potato aspartic proteinase inhibitor	pH 4.7, 37°C	Saccharomyces cerevisiae
0.00003	-	tomato aspartic proteinase inhibitor	pH 4.7, 37°C	Saccharomyces cerevisiae

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Release 2023.1 (January 2023)