Literature summary for 4.2.1.92 extracted from

Jacopini, S.; Vincenti, S.; Mariani, M.; Brunini-Bronzini de Caraffa, V.; Gambotti, C.; Desjobert, J.M.; Muselli, A.; Costa, J.; Tomi, F.; Berti, L.; Maury, J.
Activation and stabilization of olive recombinant 13-hydroperoxide lyase using selected additives (2017), Appl. Biochem. Biotechnol., 182, 1000-1013 .

Activating Compound

Activating Compound	Comment	Organism
glycine	best at 2.5% w/v, 28.7% activation	Olea europaea
additional information	for enzyme stability glycine (2.5% w/v), NaCl (0.5 M), and Na2SO4 (0.25 M) provide the highest activation of HPL full-length activity, while the best matured HPL activity is obtained with Na2SO4 (0.25 M) and NaCl (1 M), while for enzyme activity and C6-aldehyde production, glycine, NaCl, and Na2SO4 are appropriate additives and NaCl appears to be the best additive, at least for hexanal production	Olea europaea
Na2SO4	best at 0.25 M	Olea europaea
NaCl	best at 0.5 M	Olea europaea

Application

Application	Comment	Organism
synthesis	the recombinant 13-HPL enzyme is useful biocatalyst to produce C6-aldehydes	Olea europaea

Cloned(Commentary)

Cloned (Comment)	Organism
recombinant expression of His-tagged full-length enzyme or matured enzyme with truncated chloroplast transit peptide in Escherichia coli strain M15	Olea europaea

Protein Variants

Protein Variants	Comment	Organism
additional information	optimization of recombinant full-length and truncated enzymes stabilization by additives for production of C6-aldehydes, overview	Olea europaea

General Stability

General Stability	Organism
for enzyme stability glycine (2.5% w/v), NaCl (0.5 M), and Na2SO4 (0.25 M) provide the highest activation of HPL full-length activity, while the best matured HPL activity is obtained with Na2SO4 (0.25 M) and NaCl (1 M), while for enzyme activity and C6-aldehyde production, glycine, NaCl, and Na2SO4 are appropriate additives and NaCl appears to be the best additive, at least for hexanal production	Olea europaea

Natural Substrates/ Products (Substrates)

Natural Substrates	Organism	Comment (Nat. Sub.)	Natural Products	Comment (Nat. Pro.)	Rev.	Reac.
(9Z,11E,13S)-13-hydroperoxy-9,11-octadecadienoic acid	Olea europaea	-	hexanal + 12-oxo-9-dodecenoic acid	-	?
(9Z,11E,13S,15Z)-13-hydroperoxy-9,11,15-octadecatrienoic acid	Olea europaea	-	(Z)-3-hexenal + 12-oxo-9-dodecenoic acid	-	?

Organism

Organism	UniProt	Comment	Textmining
Olea europaea	G8XQN2	Leccino variety	-

Posttranslational Modification

Posttranslational Modification	Comment	Organism
proteolytic modification	the matured enzyme lacks the chloroplast transit peptide, which is cleaved off for maturation	Olea europaea

Purification (Commentary)

Purification (Comment)	Organism
recombinant His-tagged full-length and truncated enzymes from Escherichia coli strain M15 by cobalt affinity chromatography	Olea europaea

Storage Stability

Storage Stability	Organism
-20°C--80°C, purified recombinant full-length and matured enzymes, 100% of the rHPL activities are maintained during 5 weeks of storage in the presence of 10% v/v glycerol (best), about 70% activity are remaining at 40% glycerol after 5 weeks. Freezing without a cryoprotectant inactivates both enzymes rapidly. The enzyme activity is greatly reduced within 3 weeks for HPL full-length and within 1 week for matured HPL since only about 20% of the enzyme activity remain when they are stored at -20°C or -80°C	Olea europaea
4°C, purified recombinant full-length and matured enzymes, quite stable for 5 weeks	Olea europaea

Organism

-20°C--80°C, purified recombinant full-length and matured enzymes, 100% of the rHPL activities are maintained during 5 weeks of storage in the presence of 10% v/v glycerol (best), about 70% activity are remaining at 40% glycerol after 5 weeks. Freezing without a cryoprotectant inactivates both enzymes rapidly. The enzyme activity is greatly reduced within 3 weeks for HPL full-length and within 1 week for matured HPL since only about 20% of the enzyme activity remain when they are stored at -20°C or -80°C

Olea europaea

4°C, purified recombinant full-length and matured enzymes, quite stable for 5 weeks

Olea europaea

Substrates and Products (Substrate)

Substrates	Comment Substrates	Organism	Products	Comment (Products)	Rev.	Reac.
(9Z,11E,13S)-13-hydroperoxy-9,11-octadecadienoic acid	-	Olea europaea	hexanal + 12-oxo-9-dodecenoic acid	-	?
(9Z,11E,13S,15Z)-13-hydroperoxy-9,11,15-octadecatrienoic acid	-	Olea europaea	(Z)-3-hexenal + 12-oxo-9-dodecenoic acid	-	?

Synonyms

Synonyms	Comment	Organism
13-HPL	-	Olea europaea
13-hydroperoxide lyase	-	Olea europaea
HPL	-	Olea europaea

Temperature Optimum [°C]

Temperature Optimum [°C]	Temperature Optimum Maximum [°C]	Comment	Organism
25	-	-	Olea europaea

Turnover Number [1/s]

Turnover Number Minimum [1/s]	Turnover Number Maximum [1/s]	Substrate	Comment	Organism
17.89	-	(9Z,11E,13S)-13-hydroperoxy-9,11-octadecadienoic acid	pH 7.5, 25°C, recombinant truncated enzyme	Olea europaea
26.38	-	(9Z,11E,13S)-13-hydroperoxy-9,11-octadecadienoic acid	pH 7.5, 25°C, recombinant full-length enzyme	Olea europaea
42	-	(9Z,11E,13S)-13-hydroperoxy-9,11-octadecadienoic acid	pH 7.5, 25°C, recombinant full-length enzyme, with 2.5% glycine w/v	Olea europaea
46.9	-	(9Z,11E,13S)-13-hydroperoxy-9,11-octadecadienoic acid	pH 7.5, 25°C, recombinant truncated enzyme, with 2.5% glycine w/v	Olea europaea
73.2	-	(9Z,11E,13S)-13-hydroperoxy-9,11-octadecadienoic acid	pH 7.5, 25°C, recombinant truncated enzyme, with 0.5 M NaCl	Olea europaea
133.9	-	(9Z,11E,13S)-13-hydroperoxy-9,11-octadecadienoic acid	pH 7.5, 25°C, recombinant full-length enzyme, with 0.5 M NaCl	Olea europaea
402.62	-	(9Z,11E,13S,15Z)-13-hydroperoxy-9,11,15-octadecatrienoic acid	pH 7.5, 25°C, recombinant truncated enzyme	Olea europaea
564.95	-	(9Z,11E,13S,15Z)-13-hydroperoxy-9,11,15-octadecatrienoic acid	pH 7.5, 25°C, recombinant full-length enzyme	Olea europaea
579	-	(9Z,11E,13S,15Z)-13-hydroperoxy-9,11,15-octadecatrienoic acid	pH 7.5, 25°C, recombinant full-length enzyme, with 0.5 M NaCl	Olea europaea
587.4	-	(9Z,11E,13S,15Z)-13-hydroperoxy-9,11,15-octadecatrienoic acid	pH 7.5, 25°C, recombinant full-length enzyme, with 2.5% glycine w/v	Olea europaea
701.6	-	(9Z,11E,13S,15Z)-13-hydroperoxy-9,11,15-octadecatrienoic acid	pH 7.5, 25°C, recombinant truncated enzyme, with 0.5 M NaCl	Olea europaea
843.3	-	(9Z,11E,13S,15Z)-13-hydroperoxy-9,11,15-octadecatrienoic acid	pH 7.5, 25°C, recombinant truncated enzyme, with 2.5% glycine w/v	Olea europaea

pH Optimum

pH Optimum Minimum	pH Optimum Maximum	Comment	Organism
7.5	-	-	Olea europaea

General Information

General Information	Comment	Organism
metabolism	hydroperoxide lyase (HPL) is an enzyme found in higher plants that is involved in a lipid oxidation pathway, called the lipoxygenase pathway, which is activated in response to wounds or pathogen attacks	Olea europaea
physiological function	hydroperoxide lyase (HPL) is an enzyme found in higher plants that is involved in a lipid oxidation pathway, called the lipoxygenase pathway, which is activated in response to wounds or pathogen attacks. Volatile C6-aldehydes and C9-aldehydes produced by HPLs and their corresponding alcohols are known as green leaf volatiles (GLVs) and are responsible for the fresh green odor of many fruits and vegetables. GLVs such as hexanal, (Z)-3-hexenal, and (E)-2-hexenal are associated to the green note odor that is of major importance in the fragrance and flavor industries. They are also widely used in the food and beverage industry to restore the fresh green character lost during processing or to enhance food storage due to their antimicrobial activities	Olea europaea