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Literature summary for 4.2.1.92 extracted from

  • Santiago-Gomez, P.M.; Vergely, C.; Policar, C.; Nicaud, J.-M.; Belin, J.-M.; Rochette, L.; Husson, F.
    Characterization of purified green bell pepper hydroperoxide lyase expressed by Yarrowia lipolytica radicals detection during catalysis (2007), Enzyme Microb. Technol., 41, 13-18 .
No PubMed abstract available
Search for more literature for 4.2.1.92

Cloned(Commentary)

Cloned (Comment) Organism
functional recombinant expression of His6-tagged enzyme in Yarrowia lipolytica strain JMY 861, the enzyme appears after 24 h cultivation at the end of the exponential phase when the yeast is grown on a culture medium containing 10 g/l of olive oil as the sole carbon source, enzyme production method optimization, overview Capsicum annuum

Inhibitors

Inhibitors Comment Organism Structure
additional information 13-HPOD substrate is used and a mix of alkyl and alkoxyl radicals is identified which may cause inhibition of the enzymatic activity Capsicum annuum

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
additional information
-
 additional information Michaelis-Menten kinetics Capsicum annuum
0.009
-
 (9Z,11E,13S)-13-hydroperoxy-9,11-octadecadienoic acid pH 5.5, 20°C, recombinant His6-tagged enzyme Capsicum annuum

Localization

Localization Comment Organism GeneOntology No. Textmining
chloroplast membrane membrane-bound Capsicum annuum 31969
-

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 Capsicum annuum
-
 hexanal + 12-oxo-9-dodecenoic acid
-
 ?

Organism

Organism UniProt Comment Textmining
Capsicum annuum Q39443 cv. green bell pepper
-

Purification (Commentary)

Purification (Comment) Organism
recombinant His6-tagged enzyme from Yarrowia lipolytica strain JMY 861 by solubilization by Triton X-100, nickel affinity chromatography, and ultrafiltration Capsicum annuum

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
(9Z,11E,13S)-13-hydroperoxy-9,11-octadecadienoic acid
-
 Capsicum annuum hexanal + 12-oxo-9-dodecenoic acid
-
 ?
(9Z,11E,13S)-13-hydroperoxy-9,11-octadecadienoic acid 13-HPOD Capsicum annuum hexanal + 12-oxo-9-dodecenoic acid
-
 ?

Subunits

Subunits Comment Organism
? x * 57000, recombinant His6-tagged enzyme, SDS-PAGE, x * 55000, native enzyme, SDS-PAGE Capsicum annuum

Synonyms

Synonyms Comment Organism
fatty acid hydroperoxide lyase
-
 Capsicum annuum
HPO lyase
-
 Capsicum annuum
hydroperoxide lyase
-
 Capsicum annuum

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
20
-
-
 Capsicum annuum

Temperature Range [°C]

Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
10 40 activity range, profile overview Capsicum annuum

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
5.5
-
-
 Capsicum annuum

pH Range

pH Minimum pH Maximum Comment Organism
5 8 activity range, profile overview Capsicum annuum

General Information

General Information Comment Organism
physiological function fatty acid hydroperoxide lyase (HPO lyase) is an enzyme widely found in plants and vegetables. HPO lyase is involved in the biosynthesis of volatile aldehydes and alcohols. It catalyses the breakdown of fatty acid hydroperoxides to generate omega-oxo-acids and aldehydes (C6 or C9 aldehydes) which are used industrially to reconstitute the fresh green odor of fruits and vegetables lost during processing Capsicum annuum