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Literature summary for 4.3.1.24 extracted from

  • Hisaminato, H.; Murata, M.; Homma, S.
    Relationship between the enzymatic browning and phenylalanine ammonia-lyase activity of cut lettuce, and the prevention of browning by inhibitors of polyphenol biosynthesis (2001), Biosci. Biotechnol. Biochem., 65, 1016-1021.
    View publication on PubMed
Search for more literature for 4.3.1.24

Inhibitors

Inhibitors Comment Organism Structure
2-aminoindane-2-phosphonic acid inhibition of browning reaction of cut lettuce at 0.01 mM Lactuca sativa

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
L-phenylalanine Lactuca sativa
-
 (E)-cinnamate + NH3
-
 r

Organism

Organism UniProt Comment Textmining
Lactuca sativa
-
-
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
L-phenylalanine
-
 Lactuca sativa (E)-cinnamate + NH3
-
 ?
L-phenylalanine
-
 Lactuca sativa (E)-cinnamate + NH3
-
 r

Synonyms

Synonyms Comment Organism
PAL
-
 Lactuca sativa

Ki Value [mM]

Ki Value [mM] Ki Value maximum [mM] Inhibitor Comment Organism Structure
0.00012
-
 2-aminoindane-2-phosphonic acid 30°C, pH 8.8 Lactuca sativa