BRENDA - Enzyme Database show
show all sequences of 3.5.1.65

An enzyme hydrolyzing L-theanine in tea leaves

Tsushida, T.; Takeo, T.; Agric. Biol. Chem. 49, 2913-2917 (1985)

Data extracted from this reference:

Activating Compound
Activating Compound
Commentary
Organism
Structure
L-Malic acid
activation, 0.7 mM: 167%, 3.3 mM: 227%, 8 mM: 230%, 13.3 mM: 235% of activity compared to H2O
Camellia sinensis
additional information
D-malic acid, 8 mM, no effect
Camellia sinensis
General Stability
General Stability
Organism
enzyme very unstable
Camellia sinensis
theanine hydrolase activity increases slightly during first 10 h after plucking but thereafter decreased gradually
Camellia sinensis
Inhibitors
Inhibitors
Commentary
Organism
Structure
acetic acid
8 mM: 88% of activity compared to H2O
Camellia sinensis
acidic amino acid
-
Camellia sinensis
beta-Alanine
partial inhibition, 8 mM: 89% of activity compared to H2O
Camellia sinensis
glycine
8 mM: 99% of activity compared to H2O
Camellia sinensis
L-alanine
strong inhibition, 0.7 mM: 67%, 3.3 mM: 50%, 8 mM: 45%, 53.3 mM: 23% of activity compared to H2O
Camellia sinensis
L-asparagine
strong inhibition, 8 mM: 76% of activity compared to H2O
Camellia sinensis
L-aspartic acid
strong inhibition, 8 mM: 53% of activity compared to H2O
Camellia sinensis
L-Citric acid
8 mM: 95% of activity compared to H2O
Camellia sinensis
L-Glutamic acid
strong inhibition, 0.7 mM: 86%, 3.3 mM: 58%, 8 mM: 56%, 53.3 mM: 25% of activity compared to H2O
Camellia sinensis
L-glutamine
strong inhibition, 8 mM: 75% of activity compared to H2O
Camellia sinensis
L-leucine
partial inhibition, 8 mM: 89% of activity compared to H2O
Camellia sinensis
L-serine
partial inhibition, 8 mM: 95% of activity compared to H2O
Camellia sinensis
Maleic acid
8 mM: 98% of activity compared to H2O
Camellia sinensis
additional information
D-alanine, 8 mM, and D-malic acid, 8 mM: no effect
Camellia sinensis
oxaloacetic acid
strong inhibition, 8 mM: 59% of activity compared to H2O
Camellia sinensis
succinic acid
strong inhibition, 8 mM: 77% of activity compared to H2O
Camellia sinensis
Metals/Ions
Metals/Ions
Commentary
Organism
Structure
additional information
potassium ion and phosphate ion: no effect
Camellia sinensis
Natural Substrates/ Products (Substrates)
Natural Substrates
Organism
Commentary (Nat. Sub.)
Natural Products
Commentary (Nat. Pro.)
Organism (Nat. Pro.)
Reversibility
N5-ethyl-L-glutamine + H2O
Camellia sinensis
L-theanine, gamma-glutamylethylamide, principal component of taste of tea
L-glutamate + ethylamine
-
Camellia sinensis
?
N5-ethyl-L-glutamine + H2O
Camellia sinensis
part in metabolism of theanine in tea leaves: theanine is involved in the biosynthesis of other compound in tea plants, theanine also appears to be involved in storage or transport of nitrogen in non-toxic form in tea plants
L-glutamate + ethylamine
-
Camellia sinensis
?
Organism
Organism
Primary Accession No. (UniProt)
Commentary
Textmining
Camellia sinensis
-
cv. Yabukita; tea
-
Purification (Commentary)
Commentary
Organism
partial, glutaminase could not be separated
Camellia sinensis
Source Tissue
Source Tissue
Commentary
Organism
Textmining
leaf
-
Camellia sinensis
-
Specific Activity [micromol/min/mg]
Specific Activity Minimum [µmol/min/mg]
Specific Activity Maximum [µmol/min/mg]
Commentary
Organism
additional information
-
-
Camellia sinensis
Storage Stability
Storage Stability
Organism
4°C, 45% loss of activity within 1 day
Camellia sinensis
Substrates and Products (Substrate)
Substrates
Commentary Substrates
Literature (Substrates)
Organism
Products
Commentary (Products)
Literature (Products)
Organism (Products)
Reversibility
additional information
substrate specificity
209218
Camellia sinensis
?
-
-
-
-
additional information
also acts on other N-alkyl-L-glutamines
209218
Camellia sinensis
?
-
-
-
-
additional information
no activity with N-methylpropionamide and N-ethylpropionamide
209218
Camellia sinensis
?
-
-
-
-
N5-ethyl-L-glutamine + H2O
L-theanine, gamma-glutamylethylamide, principal component of taste of tea
209218
Camellia sinensis
L-glutamate + ethylamine
-
209218
Camellia sinensis
?
N5-ethyl-L-glutamine + H2O
part in metabolism of theanine in tea leaves: theanine is involved in the biosynthesis of other compound in tea plants, theanine also appears to be involved in storage or transport of nitrogen in non-toxic form in tea plants
209218
Camellia sinensis
L-glutamate + ethylamine
-
209218
Camellia sinensis
?
N5-isobutyl-L-glutamine + H2O
gamma-glutamyl-isobutylamide, 136% of activity compared to L-theanine
209218
Camellia sinensis
L-glutamate + isobutylamine
-
-
-
?
N5-methyl-L-glutamine + H2O
gamma-glutamylmethylamide, 77% of activity compared to L-theanine
209218
Camellia sinensis
L-glutamate + methylamine
-
-
-
?
N5-n-butyl-L-glutamine + H2O
gamma-glutamyl-n-butylamide, 276% of activity compared to L-theanine
209218
Camellia sinensis
L-glutamate + n-butylamine
-
-
-
?
N5-n-pentyl-L-glutamine + H2O
gamma-glutamyl-n-amylamide, 211% of activity compared to L-theanine
209218
Camellia sinensis
L-glutamate + n-pentylamine
-
-
-
?
N5-n-propyl-L-glutamine + H2O
gamma-glutamyl-n-propylamide, 144% of activity compared to theanine
209218
Camellia sinensis
L-glutamate + n-propylamine
-
-
-
?
pH Optimum
pH Optimum Minimum
pH Optimum Maximum
Commentary
Organism
8.5
-
-
Camellia sinensis
pH Range
pH Minimum
pH Maximum
Commentary
Organism
6.5
9
pH 6.5: about 22% of maximal activity, pH 9.0: about 95% of maximal activity
Camellia sinensis
7.5
-
about half of maximum activity at pH 7.5
Camellia sinensis
Activating Compound (protein specific)
Activating Compound
Commentary
Organism
Structure
L-Malic acid
activation, 0.7 mM: 167%, 3.3 mM: 227%, 8 mM: 230%, 13.3 mM: 235% of activity compared to H2O
Camellia sinensis
additional information
D-malic acid, 8 mM, no effect
Camellia sinensis
General Stability (protein specific)
General Stability
Organism
enzyme very unstable
Camellia sinensis
theanine hydrolase activity increases slightly during first 10 h after plucking but thereafter decreased gradually
Camellia sinensis
Inhibitors (protein specific)
Inhibitors
Commentary
Organism
Structure
acetic acid
8 mM: 88% of activity compared to H2O
Camellia sinensis
acidic amino acid
-
Camellia sinensis
beta-Alanine
partial inhibition, 8 mM: 89% of activity compared to H2O
Camellia sinensis
glycine
8 mM: 99% of activity compared to H2O
Camellia sinensis
L-alanine
strong inhibition, 0.7 mM: 67%, 3.3 mM: 50%, 8 mM: 45%, 53.3 mM: 23% of activity compared to H2O
Camellia sinensis
L-asparagine
strong inhibition, 8 mM: 76% of activity compared to H2O
Camellia sinensis
L-aspartic acid
strong inhibition, 8 mM: 53% of activity compared to H2O
Camellia sinensis
L-Citric acid
8 mM: 95% of activity compared to H2O
Camellia sinensis
L-Glutamic acid
strong inhibition, 0.7 mM: 86%, 3.3 mM: 58%, 8 mM: 56%, 53.3 mM: 25% of activity compared to H2O
Camellia sinensis
L-glutamine
strong inhibition, 8 mM: 75% of activity compared to H2O
Camellia sinensis
L-leucine
partial inhibition, 8 mM: 89% of activity compared to H2O
Camellia sinensis
L-serine
partial inhibition, 8 mM: 95% of activity compared to H2O
Camellia sinensis
Maleic acid
8 mM: 98% of activity compared to H2O
Camellia sinensis
additional information
D-alanine, 8 mM, and D-malic acid, 8 mM: no effect
Camellia sinensis
oxaloacetic acid
strong inhibition, 8 mM: 59% of activity compared to H2O
Camellia sinensis
succinic acid
strong inhibition, 8 mM: 77% of activity compared to H2O
Camellia sinensis
Metals/Ions (protein specific)
Metals/Ions
Commentary
Organism
Structure
additional information
potassium ion and phosphate ion: no effect
Camellia sinensis
Natural Substrates/ Products (Substrates) (protein specific)
Natural Substrates
Organism
Commentary (Nat. Sub.)
Natural Products
Commentary (Nat. Pro.)
Organism (Nat. Pro.)
Reversibility
N5-ethyl-L-glutamine + H2O
Camellia sinensis
L-theanine, gamma-glutamylethylamide, principal component of taste of tea
L-glutamate + ethylamine
-
Camellia sinensis
?
N5-ethyl-L-glutamine + H2O
Camellia sinensis
part in metabolism of theanine in tea leaves: theanine is involved in the biosynthesis of other compound in tea plants, theanine also appears to be involved in storage or transport of nitrogen in non-toxic form in tea plants
L-glutamate + ethylamine
-
Camellia sinensis
?
Purification (Commentary) (protein specific)
Commentary
Organism
partial, glutaminase could not be separated
Camellia sinensis
Source Tissue (protein specific)
Source Tissue
Commentary
Organism
Textmining
leaf
-
Camellia sinensis
-
Specific Activity [micromol/min/mg] (protein specific)
Specific Activity Minimum [µmol/min/mg]
Specific Activity Maximum [µmol/min/mg]
Commentary
Organism
additional information
-
-
Camellia sinensis
Storage Stability (protein specific)
Storage Stability
Organism
4°C, 45% loss of activity within 1 day
Camellia sinensis
Substrates and Products (Substrate) (protein specific)
Substrates
Commentary Substrates
Literature (Substrates)
Organism
Products
Commentary (Products)
Literature (Products)
Organism (Products)
Reversibility
additional information
substrate specificity
209218
Camellia sinensis
?
-
-
-
-
additional information
also acts on other N-alkyl-L-glutamines
209218
Camellia sinensis
?
-
-
-
-
additional information
no activity with N-methylpropionamide and N-ethylpropionamide
209218
Camellia sinensis
?
-
-
-
-
N5-ethyl-L-glutamine + H2O
L-theanine, gamma-glutamylethylamide, principal component of taste of tea
209218
Camellia sinensis
L-glutamate + ethylamine
-
209218
Camellia sinensis
?
N5-ethyl-L-glutamine + H2O
part in metabolism of theanine in tea leaves: theanine is involved in the biosynthesis of other compound in tea plants, theanine also appears to be involved in storage or transport of nitrogen in non-toxic form in tea plants
209218
Camellia sinensis
L-glutamate + ethylamine
-
209218
Camellia sinensis
?
N5-isobutyl-L-glutamine + H2O
gamma-glutamyl-isobutylamide, 136% of activity compared to L-theanine
209218
Camellia sinensis
L-glutamate + isobutylamine
-
-
-
?
N5-methyl-L-glutamine + H2O
gamma-glutamylmethylamide, 77% of activity compared to L-theanine
209218
Camellia sinensis
L-glutamate + methylamine
-
-
-
?
N5-n-butyl-L-glutamine + H2O
gamma-glutamyl-n-butylamide, 276% of activity compared to L-theanine
209218
Camellia sinensis
L-glutamate + n-butylamine
-
-
-
?
N5-n-pentyl-L-glutamine + H2O
gamma-glutamyl-n-amylamide, 211% of activity compared to L-theanine
209218
Camellia sinensis
L-glutamate + n-pentylamine
-
-
-
?
N5-n-propyl-L-glutamine + H2O
gamma-glutamyl-n-propylamide, 144% of activity compared to theanine
209218
Camellia sinensis
L-glutamate + n-propylamine
-
-
-
?
pH Optimum (protein specific)
pH Optimum Minimum
pH Optimum Maximum
Commentary
Organism
8.5
-
-
Camellia sinensis
pH Range (protein specific)
pH Minimum
pH Maximum
Commentary
Organism
6.5
9
pH 6.5: about 22% of maximal activity, pH 9.0: about 95% of maximal activity
Camellia sinensis
7.5
-
about half of maximum activity at pH 7.5
Camellia sinensis
Other publictions for EC 3.5.1.65
No.
1st author
Pub Med
title
organims
journal
volume
pages
year
Activating Compound
Application
Cloned(Commentary)
Crystallization (Commentary)
Engineering
General Stability
Inhibitors
KM Value [mM]
Localization
Metals/Ions
Molecular Weight [Da]
Natural Substrates/ Products (Substrates)
Organic Solvent Stability
Organism
Oxidation Stability
Posttranslational Modification
Purification (Commentary)
Reaction
Renatured (Commentary)
Source Tissue
Specific Activity [micromol/min/mg]
Storage Stability
Substrates and Products (Substrate)
Subunits
Temperature Optimum [°C]
Temperature Range [°C]
Temperature Stability [°C]
Turnover Number [1/s]
pH Optimum
pH Range
pH Stability
Cofactor
Ki Value [mM]
pI Value
IC50 Value
Activating Compound (protein specific)
Application (protein specific)
Cloned(Commentary) (protein specific)
Cofactor (protein specific)
Crystallization (Commentary) (protein specific)
Engineering (protein specific)
General Stability (protein specific)
IC50 Value (protein specific)
Inhibitors (protein specific)
Ki Value [mM] (protein specific)
KM Value [mM] (protein specific)
Localization (protein specific)
Metals/Ions (protein specific)
Molecular Weight [Da] (protein specific)
Natural Substrates/ Products (Substrates) (protein specific)
Organic Solvent Stability (protein specific)
Oxidation Stability (protein specific)
Posttranslational Modification (protein specific)
Purification (Commentary) (protein specific)
Renatured (Commentary) (protein specific)
Source Tissue (protein specific)
Specific Activity [micromol/min/mg] (protein specific)
Storage Stability (protein specific)
Substrates and Products (Substrate) (protein specific)
Subunits (protein specific)
Temperature Optimum [°C] (protein specific)
Temperature Range [°C] (protein specific)
Temperature Stability [°C] (protein specific)
Turnover Number [1/s] (protein specific)
pH Optimum (protein specific)
pH Range (protein specific)
pH Stability (protein specific)
pI Value (protein specific)
Expression
General Information
General Information (protein specific)
Expression (protein specific)
KCat/KM [mM/s]
KCat/KM [mM/s] (protein specific)
209219
Tsushida
-
Metabolism of L-theanine in te ...
Camellia sinensis
Jpn. Agric. Res. Q
21
42-46
1987
1
-
-
-
-
1
2
-
-
1
-
2
-
1
-
-
1
-
-
1
1
-
10
-
-
-
-
-
1
2
-
-
-
-
-
1
-
-
-
-
-
1
-
2
-
-
-
1
-
2
-
-
-
1
-
1
1
-
10
-
-
-
-
-
1
2
-
-
-
-
-
-
-
-
209218
Tsushida
An enzyme hydrolyzing L-theani ...
Camellia sinensis
Agric. Biol. Chem.
49
2913-2917
1985
2
-
-
-
-
2
16
-
-
1
-
2
-
1
-
-
1
-
-
1
1
1
10
-
-
-
-
-
1
2
-
-
-
-
-
2
-
-
-
-
-
2
-
16
-
-
-
1
-
2
-
-
-
1
-
1
1
1
10
-
-
-
-
-
1
2
-
-
-
-
-
-
-
-
209220
Soda
-
Metabolism of L-theanine, D-th ...
Pseudomonas aeruginosa, Pseudomonas fluorescens, Pseudomonas sp., Pseudomonas sp. T-1
Agric. Biol. Chem.
30
541-546
1966
3
-
-
-
-
-
-
-
-
-
-
1
-
4
-
-
1
3
-
-
1
-
5
-
3
-
-
-
3
-
-
-
-
-
-
3
-
-
-
-
-
-
-
-
-
-
-
-
-
1
-
-
-
1
-
-
1
-
5
-
3
-
-
-
3
-
-
-
-
-
-
-
-
-
209221
Soda
-
Metabolism of L-theanine, D-th ...
Pseudomonas aeruginosa
Agric. Biol. Chem.
30
547-557
1966
-
-
-
-
-
-
5
2
-
1
-
1
-
1
-
-
1
-
-
-
1
-
7
-
1
-
2
-
2
1
1
-
-
-
-
-
-
-
-
-
-
-
-
5
-
2
-
1
-
1
-
-
-
1
-
-
1
-
7
-
1
-
2
-
2
1
1
-
-
-
-
-
-
-