EC Number | Activating Compound | Comment | Organism | Structure |
---|---|---|---|---|
1.1.1.184 | anionic detergents | e.g. SDS and sarkosyl stimulate | Sus scrofa | |
1.1.1.184 | fatty acids | with carbon chain length greater than nine at pH 7.0 activate, e.g. arachidonic acid | Sus scrofa |
EC Number | General Stability | Organism |
---|---|---|
1.1.1.184 | activation by arachidonic acid leads to a decrease in thermal stability | Sus scrofa |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
1.1.1.184 | Sus scrofa | - |
- |
- |
EC Number | Source Tissue | Comment | Organism | Textmining |
---|---|---|---|---|
1.1.1.184 | lung | - |
Sus scrofa | - |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
1.1.1.184 | 3alpha-hydroxy-5beta-androstan-17-one + NADPH | - |
Sus scrofa | ? | - |
? | |
1.1.1.184 | 4-nitroacetophenone + NADPH | - |
Sus scrofa | ? | - |
? |
EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|---|
1.1.1.184 | additional information | - |
activation by arachidonic acid leads to a decrease in thermal stability | Sus scrofa |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
1.1.1.184 | additional information | - |
enzyme activation by arachidonic acid shifts pH-optimum from 5.8 to 6.5 | Sus scrofa |
1.1.1.184 | 5.8 | - |
- |
Sus scrofa |