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Literature summary extracted from

  • Kusakaba, H.; Kuninaka, A.; Yoshino, H.
    Purification and properties of a new enzyme, glutathione oxidase from Penicillium sp. K-6-5 (1982), Agric. Biol. Chem., 46, 2057-2067.
No PubMed abstract available

Activating Compound

EC Number Activating Compound Comment Organism Structure
1.8.3.3 EDTA activates slightly Penicillium sp.

Inhibitors

EC Number Inhibitors Comment Organism Structure
1.8.3.3 CuSO4 slight inhibition Penicillium sp.
1.8.3.3 KCl slight inhibition Penicillium sp.
1.8.3.3 KI slight inhibition Penicillium sp.
1.8.3.3 MnSO4 slight inhibition Penicillium sp.
1.8.3.3 additional information EDTA has no effect on oxidation reaction Penicillium sp.
1.8.3.3 NiCl2 slight inhibition Penicillium sp.
1.8.3.3 ZnSO4 complete inhibition at 1 mM Penicillium sp.

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
1.8.3.3 0.69
-
 glutathione
-
 Penicillium sp.
1.8.3.3 3.6
-
 L-cysteine
-
 Penicillium sp.
1.8.3.3 6.7
-
 dithiothreitol
-
 Penicillium sp.

Localization

EC Number Localization Comment Organism GeneOntology No. Textmining
1.8.3.3 extracellular
-
 Penicillium sp.
-
-
1.8.3.3 intracellular
-
 Penicillium sp. 5622
-

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
1.8.3.3 AlCl3 activates slightly Penicillium sp.
1.8.3.3 CaCl2 activates slightly Penicillium sp.
1.8.3.3 FeCl2 activates slightly Penicillium sp.

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
1.8.3.3 47000
-
 2 * 47000, SDS-PAGE Penicillium sp.
1.8.3.3 95000
-
 gel filtration Penicillium sp.

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
1.8.3.3 glutathione + O2 Penicillium sp.
-
 glutathione disulfide + H2O2
-
 ?
1.8.3.3 glutathione + O2 Penicillium sp. K-6-5
-
 glutathione disulfide + H2O2
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
1.8.3.3 Penicillium sp.
-
 K-6-5
-
1.8.3.3 Penicillium sp. K-6-5
-
 K-6-5
-

Purification (Commentary)

EC Number Purification (Comment) Organism
1.8.3.3
-
 Penicillium sp.

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
1.8.3.3 272
-
-
 Penicillium sp.

Storage Stability

EC Number Storage Stability Organism
1.8.3.3 -20°C, 0.1 M, potassium phosphate buffer, pH 7.4, 6 months Penicillium sp.

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
1.8.3.3 2-mercaptoethanol + O2 slowly Penicillium sp. mercaptoethanol disulfide
-
 r
1.8.3.3 cysteamine + O2 slowly Penicillium sp. ?
-
 ?
1.8.3.3 D-cysteine + O2 slowly Penicillium sp. D-cystine
-
 ?
1.8.3.3 dithiothreitol + O2 low activity Penicillium sp. ?
-
 ?
1.8.3.3 glutathione + O2
-
 Penicillium sp. glutathione disulfide + H2O2
-
 ?
1.8.3.3 glutathione + O2
-
 Penicillium sp. K-6-5 glutathione disulfide + H2O2
-
 ?
1.8.3.3 L-cysteine + O2
-
 Penicillium sp. L-cystine
-
 ?
1.8.3.3 L-cysteine + O2
-
 Penicillium sp. K-6-5 L-cystine
-
 ?
1.8.3.3 L-cysteine methyl ester + O2 slowly Penicillium sp. L-cystine dimethyl ester
-
 ?
1.8.3.3 L-cysteine methyl ester + O2 slowly Penicillium sp. K-6-5 L-cystine dimethyl ester
-
 ?
1.8.3.3 additional information no other amio acids but D- and L-cysteine serve as substrate Penicillium sp. ?
-
 ?
1.8.3.3 additional information no other amio acids but D- and L-cysteine serve as substrate Penicillium sp. K-6-5 ?
-
 ?
1.8.3.3 N-acetyl-L-cysteine + O2 slowly Penicillium sp. N,N'-diacetyl-L-cystine
-
 ?
1.8.3.3 N-acetyl-L-cysteine + O2 slowly Penicillium sp. K-6-5 N,N'-diacetyl-L-cystine
-
 ?
1.8.3.3 reduced RNase A + O2
-
 Penicillium sp. ?
-
 ?
1.8.3.3 thiophenol + O2 slowly Penicillium sp. diphenyl sulfide
-
 ?

Subunits

EC Number Subunits Comment Organism
1.8.3.3 dimer 2 * 47000, SDS-PAGE Penicillium sp.

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
1.8.3.3 30
-
 assay at Penicillium sp.

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
1.8.3.3 55
-
 30 min, no loss of activity Penicillium sp.
1.8.3.3 75
-
 30 min, complete loss of activity Penicillium sp.

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
1.8.3.3 7 7.8
-
 Penicillium sp.

pH Range

EC Number pH Minimum pH Maximum Comment Organism
1.8.3.3 5 10 minimal activity below pH 5.0, active at least up to pH 10.0 Penicillium sp.
1.8.3.3 6.2 8.8 sharp decline in activity below pH 6.2 and above pH 8.8 Penicillium sp.

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
1.8.3.3 5.2 8.6 45°C, 30 min Penicillium sp.

Cofactor

EC Number Cofactor Comment Organism Structure
1.8.3.3 FAD flavoprotein Penicillium sp.
1.8.3.3 FAD contains 2 mol of FAD per mol of enzyme Penicillium sp.