Any feedback?
Please rate this page
(literature.php)
(0/150)

BRENDA support

Literature summary extracted from

  • Ogawara, H.; Mantoku, A.; Shimada, S.
    beta-Lactamase from Streptomyces cacaoi. Purification and properties (1981), J. Biol. Chem., 256, 2649-2655.
    View publication on PubMed

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.5.2.6 I2
-
 Streptomyces cacaoi
3.5.2.6 N-bromosuccinimide
-
 Streptomyces cacaoi
3.5.2.6 p-chloromercuribenzoate week Streptomyces cacaoi

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.5.2.6 0.043
-
 ampicillin
-
 Streptomyces cacaoi
3.5.2.6 0.063
-
 benzylpenicillin
-
 Streptomyces cacaoi
3.5.2.6 0.065
-
 carbenicillin
-
 Streptomyces cacaoi
3.5.2.6 0.087
-
 2,2-dimethyl-6beta-({[5-methyl-3-(2-chlorophenyl)isoxazol-4-yl]carbonyl}amino)penam-3alpha-carboxylic acid
-
 Streptomyces cacaoi
3.5.2.6 0.131
-
 Methicillin
-
 Streptomyces cacaoi

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.5.2.6 40000
-
 SDS-PAGE Streptomyces cacaoi

Organism

EC Number Organism UniProt Comment Textmining
3.5.2.6 Streptomyces cacaoi
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.5.2.6
-
 Streptomyces cacaoi

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.5.2.6 2430
-
-
 Streptomyces cacaoi

Storage Stability

EC Number Storage Stability Organism
3.5.2.6 -20°C, 50% glycerol, 6 months Streptomyces cacaoi

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.5.2.6 ampicillin + H2O 38% relative activity to benzylpenicillin Streptomyces cacaoi (2R,4S)-2-[(R)-[[(2R)-2-amino-2-phenylacetyl]amino](carboxy)methyl]-5,5-dimethyl-1,3-thiazolidine-4-carboxylic acid
-
 ?
3.5.2.6 benzylpenicillin + H2O 100% relative activity to other substrates tested Streptomyces cacaoi (2R,4S)-2-[(R)-carboxy(2-phenylacetamido)methyl]-5,5-dimethyl-1,3-thiazolidine-4-carboxylic acid
-
 ?
3.5.2.6 carbenicillin + H2O 66% relative activity to benzylpenicillin Streptomyces cacaoi (2R,4S)-2-{(R)-carboxy[2-carboxy(phenyl)acetamido]methyl}-5,5-dimethyl-1,3-thiazolidine-4-carboxylic acid
-
 ?
3.5.2.6 cephaloridine + H2O 3% relative activity to benzylpenicillin Streptomyces cacaoi (2R)-2-[(R)-carboxy[(thiophen-2-ylacetyl)amino]methyl]-5-(pyridinium-1-ylmethyl)-3,6-dihydro-2H-1,3-thiazine-4-carboxylate
-
 ?
3.5.2.6 cephalothin + H2O 1% relative activity to benzylpenicillin Streptomyces cacaoi (2R)-5-[(acetyloxy)methyl]-2-[(R)-carboxy[(thiophen-2-ylacetyl)amino]methyl]-3,6-dihydro-2H-1,3-thiazine-4-carboxylic acid
-
 ?
3.5.2.6 cloxacillin + H2O 38% relative activity to benzylpenicillin Streptomyces cacaoi (2R,4S)-2-[(R)-carboxy{[3-(2-chlorophenyl)-5-methyl-1,2-oxazole-4-carbonyl]amino}methyl]-5,5-dimethyl-1,3-thiazolidine-4-carboxylic acid
-
 ?
3.5.2.6 methicillin + H2O 73% relative activity Streptomyces cacaoi (2R,4S)-2-[(R)-carboxy(2,6-dimethoxybenzamido)methyl]-5,5-dimethyl-1,3-thiazolidine-4-carboxylic acid
-
 ?

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.5.2.6 40 45
-
 Streptomyces cacaoi

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.5.2.6 50
-
 unstable above 50°C Streptomyces cacaoi

Turnover Number [1/s]

EC Number Turnover Number Minimum [1/s] Turnover Number Maximum [1/s] Substrate Comment Organism Structure
3.5.2.6 473
-
 benzylpenicillin
-
 Streptomyces cacaoi

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.5.2.6 6.5
-
-
 Streptomyces cacaoi