Any feedback?
Literature summary for 4.4.1.4 extracted from
- Preparation of encapsulated alliinase in alginate microparticles (2012), Biotechnol. Lett., 34, 515-518.
Application
| Application | Comment | Organism |
|---|---|---|
| medicine | Allium sativum is used as a food, spice, and traditional medicine for many centuries. It has also antibacterial, antioxidant, anticancer and cholesterol-lowering effects, many health benefits associated with garlic can be attributed to thiosulfinates, especially allicin (2-propenyl 2-propenethiosulfinate) generated by the enzyme | Allium sativum |
Protein Variants
| Protein Variants | Comment | Organism |
|---|---|---|
| additional information | preparation of encapsulated alliinase from Allium sativum in alginate microparticles to improve the use of the enzyme from garlic for medical oral treatments, method, overview. The enzyme activity of the encapsulated enzyme is increased compared to non-encapsulated, especially at low pH | Allium sativum |
Natural Substrates/ Products (Substrates)
| Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| (+)-(S)-allyl-L-cysteine sulfoxide | Allium sativum | - |
2-propenyl 2-propenethiosulfinate + pyruvate + NH3 | i.e. allicin | ? |  |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Allium sativum | - |
- |
- |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| (+)-(S)-allyl-L-cysteine sulfoxide | - |
Allium sativum | 2-propenyl 2-propenethiosulfinate + pyruvate + NH3 | i.e. allicin | ? | |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| alkylsulphenate lyase | - |
Allium sativum |
| alliinase | - |
Allium sativum |
Temperature Range [°C]
| Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|
| additional information | - |
the enzyme activity declines rapidly at body temperature | Allium sativum |
pH Range
| pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|
| additional information | - |
the enzyme activity is immediately and irreversibly destroyed below pH 3.5, the usual pH of gastric juice | Allium sativum |
Cofactor
| Cofactor | Comment | Organism | Structure |
|---|---|---|---|
| pyridoxal 5'-phosphate | required | Allium sativum | |
Use of this online version of BRENDA is free under the CC BY 4.0 license. See terms of use for full details.
Release 2023.1 (January 2023)
Legal
Curated at
Member of
