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Literature summary for 4.4.1.1 extracted from

  • Smacchi, E.; Gobbetti, M.
    Purification and characterization of cystathionine gamma-lyase from Lactobacillus fermentum DT41 (1998), FEMS Microbiol. Lett., 166, 197-202.
    View publication on PubMed

Application

Application Comment Organism
nutrition Lactobacillus fermentum is contained in the natural starter used for producing Parmesan cheese and as adventitious non-starter lactic acid bacteria. It also populates several Italian and Swiss cheeses. EC 4.4.1.1 is stable in the conditions of cheese ripening and may contribute to the biosynthesis of sulfur-containing compounds Limosilactobacillus fermentum

Inhibitors

Inhibitors Comment Organism Structure
3-Methyl-2-benzothiazolinone hydrazone
-
Limosilactobacillus fermentum
hydroxylamine
-
Limosilactobacillus fermentum
Semicarbazide
-
Limosilactobacillus fermentum

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
35000
-
4 * 35000, SDS-PAGE Limosilactobacillus fermentum
140000
-
non-denaturing PAGE, gel filtration Limosilactobacillus fermentum

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
additional information Limosilactobacillus fermentum enzyme responsible for amino acid catabolism ?
-
?
additional information Limosilactobacillus fermentum DT41 enzyme responsible for amino acid catabolism ?
-
?

Organism

Organism UniProt Comment Textmining
Limosilactobacillus fermentum
-
DT41
-
Limosilactobacillus fermentum DT41
-
DT41
-

Purification (Commentary)

Purification (Comment) Organism
-
Limosilactobacillus fermentum

Specific Activity [micromol/min/mg]

Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
additional information
-
-
Limosilactobacillus fermentum

Storage Stability

Storage Stability Organism
-20°C, stable for 90 days Limosilactobacillus fermentum

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
djenkolic acid L-djenkolic acid Limosilactobacillus fermentum ?
-
?
L-Cys
-
Limosilactobacillus fermentum H2S + NH3 + pyruvate
-
?
L-cystathionine + H2O alpha,gamma-elimination Limosilactobacillus fermentum L-cysteine + 2-oxobutanoate + NH3
-
?
L-cystathionine + H2O alpha,gamma-elimination Limosilactobacillus fermentum DT41 L-cysteine + 2-oxobutanoate + NH3
-
?
L-cystathionine + H2O
-
Limosilactobacillus fermentum L-homocysteine + pyruvate + NH3
-
?
L-cystathionine + H2O
-
Limosilactobacillus fermentum DT41 L-homocysteine + pyruvate + NH3
-
?
L-cysteine best substrate Limosilactobacillus fermentum H2S + NH3 + pyruvate
-
?
L-cysteine best substrate Limosilactobacillus fermentum DT41 H2S + NH3 + pyruvate
-
?
L-homocysteine
-
Limosilactobacillus fermentum ?
-
?
L-homoserine
-
Limosilactobacillus fermentum ?
-
?
L-Met
-
Limosilactobacillus fermentum methanethiol + ?
-
?
Lanthionine
-
Limosilactobacillus fermentum ?
-
?
Lanthionine
-
Limosilactobacillus fermentum DT41 ?
-
?
additional information enzyme responsible for amino acid catabolism Limosilactobacillus fermentum ?
-
?
additional information enzyme responsible for amino acid catabolism Limosilactobacillus fermentum DT41 ?
-
?

Subunits

Subunits Comment Organism
tetramer 4 * 35000, SDS-PAGE Limosilactobacillus fermentum

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
37
-
-
Limosilactobacillus fermentum

Temperature Range [°C]

Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
10 40 10°C: about 35% of maximal activity, 40°C: rapid decrease of activity above Limosilactobacillus fermentum

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
20
-
20 h, stable Limosilactobacillus fermentum
65
-
1 min, complete inactivation Limosilactobacillus fermentum

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
8
-
-
Limosilactobacillus fermentum

pH Range

pH Minimum pH Maximum Comment Organism
5 8.5 pH 5.0: about 60% of maximal activity, pH 8.5: about 55% of maximal activity Limosilactobacillus fermentum

Cofactor

Cofactor Comment Organism Structure
pyridoxal 5'-phosphate
-
Limosilactobacillus fermentum