Any feedback?
Literature summary extracted from
- Purification and Characterization of a Tripeptidase from Lactobacillus sake (1998), J. Agric. Food Chem., 46, 349-353.
Inhibitors
| EC Number | Inhibitors | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.4.11.4 | 1,10-phenanthroline | - |
Latilactobacillus sakei |  |
| 3.4.11.4 | 2-mercaptoethanol | - |
Latilactobacillus sakei | |
| 3.4.11.4 | bestatin | - |
Latilactobacillus sakei | |
| 3.4.11.4 | dithiothreitol | - |
Latilactobacillus sakei | |
| 3.4.11.4 | EDTA | - |
Latilactobacillus sakei | |
| 3.4.11.4 | Sn2+ | - |
Latilactobacillus sakei | |
| 3.4.11.4 | Zn2+ | - |
Latilactobacillus sakei | |
KM Value [mM]
| EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|---|
| 3.4.11.4 | 1.1 | - |
Phe-Gly-Gly | - |
Latilactobacillus sakei | |
| 3.4.11.4 | 13 | - |
Gly-Gly-Phe | - |
Latilactobacillus sakei | |
Metals/Ions
| EC Number | Metals/Ions | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.4.11.4 | Mn2+ | stimulates | Latilactobacillus sakei | |
Molecular Weight [Da]
| EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|---|
| 3.4.11.4 | 55000 | - |
gel filtration | Latilactobacillus sakei |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.4.11.4 | Latilactobacillus sakei | - |
- |
- |
Purification (Commentary)
| EC Number | Purification (Comment) | Organism |
|---|---|---|
| 3.4.11.4 | - |
Latilactobacillus sakei |
Specific Activity [micromol/min/mg]
| EC Number | Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|---|
| 3.4.11.4 | additional information | - |
- |
Latilactobacillus sakei |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.4.11.4 | Gly-Gly-Phe + H2O | - |
Latilactobacillus sakei | Gly + Gly-Phe | - |
? | |
| 3.4.11.4 | L-Ala-L-Ala-L-Ala + H2O | - |
Latilactobacillus sakei | L-Ala + L-Ala-L-Ala | - |
? | |
| 3.4.11.4 | L-Phe-Gly-Gly + H2O | - |
Latilactobacillus sakei | L-Phe + Gly-Gly | - |
? | |
| 3.4.11.4 | Leu-Gly-Gly + H2O | Leu can be replaced by Phe | Latilactobacillus sakei | Leu + Gly-Gly | - |
? | |
| 3.4.11.4 | Ser-Ser-Ser + H2O | - |
Latilactobacillus sakei | ? | - |
? | |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.4.11.4 | 40 | - |
- |
Latilactobacillus sakei |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.4.11.4 | 7 | - |
- |
Latilactobacillus sakei |
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
