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Literature summary extracted from
- Cofactor requirements for the formation of DELTA9-unsaturated fatty acids in Mycobacterium phlei (1964), J. Biol. Chem., 239, 993-997.
Inhibitors
| EC Number | Inhibitors | Comment | Organism | Structure |
|---|---|---|---|---|
| 1.14.19.1 | 2-mercaptoethanol | - |
Mycolicibacterium phlei |  |
| 1.14.19.1 | CN- | - |
Mycolicibacterium phlei | |
| 1.14.19.1 | Cu+ | strong, complete inhibition at 0.1 mM | Mycolicibacterium phlei | |
| 1.14.19.1 | dihydrolipoic acid | - |
Mycolicibacterium phlei | |
| 1.14.19.1 | EDTA | - |
Mycolicibacterium phlei | |
| 1.14.19.1 | menadione | 85% inhibition at 0.1 mM | Mycolicibacterium phlei | |
| 1.14.19.1 | methylene blue | - |
Mycolicibacterium phlei | |
| 1.14.19.1 | additional information | sulfhydryl compounds | Mycolicibacterium phlei | |
| 1.14.19.1 | NADH | - |
Mycolicibacterium phlei | |
| 1.14.19.1 | o-phenanthroline | 80% inhibition at 2 mM | Mycolicibacterium phlei | |
| 1.14.19.1 | p-chloromercuribenzoate | strong, complete inhibition at 0.02 mM | Mycolicibacterium phlei | |
| 1.14.19.1 | phenazine methosulfate | nearly complete inhibition at 0.3 mM | Mycolicibacterium phlei | |
| 1.14.19.1 | riboflavin | 25-30% inhibition at 0.04 mM | Mycolicibacterium phlei | |
KM Value [mM]
| EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|---|
| 1.14.19.1 | 0.001 | - |
FAD | - |
Mycolicibacterium phlei | |
| 1.14.19.1 | 0.0025 | - |
FMN | - |
Mycolicibacterium phlei | |
| 1.14.19.1 | 0.8 | - |
NADPH | - |
Mycolicibacterium phlei | |
Metals/Ions
| EC Number | Metals/Ions | Comment | Organism | Structure |
|---|---|---|---|---|
| 1.14.19.1 | Fe2+ | specifically required | Mycolicibacterium phlei | |
Natural Substrates/ Products (Substrates)
| EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 1.14.19.1 | stearoyl-CoA + AH2 + O2 | Mycolicibacterium phlei | - |
oleoyl-CoA + A + H2O | - |
? | |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 1.14.19.1 | Mycolicibacterium phlei | - |
ATCC 356 | - |
Storage Stability
| EC Number | Storage Stability | Organism |
|---|---|---|
| 1.14.19.1 | -20°C, sedimented enzyme, 0.25 M sucrose, 2 weeks, without significant loss of activity | Mycolicibacterium phlei |
| 1.14.19.1 | -20°C, supernatant fraction, over 1 year, without loss of activity | Mycolicibacterium phlei |
| 1.14.19.1 | 4°C, 1 mM or 10 mM potassium phosphate buffer, pH 7.2, 24 hours, activity irreversibly lost | Mycolicibacterium phlei |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 1.14.19.1 | palmitoyl-CoA + NADPH + O2 | - |
Mycolicibacterium phlei | ? | - |
? | |
| 1.14.19.1 | stearoyl-CoA + AH2 + O2 | - |
Mycolicibacterium phlei | oleoyl-CoA + A + H2O | - |
? | |
| 1.14.19.1 | stearoyl-CoA + NADPH + O2 | - |
Mycolicibacterium phlei | oleoyl-CoA + NADP+ + H2O | - |
? | |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 1.14.19.1 | 30 | - |
assay at | Mycolicibacterium phlei |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 1.14.19.1 | 30 | - |
30 min in distilled water or 0.1 M phosphate buffer, pH 7.2 causes in almost complete loss of activity | Mycolicibacterium phlei |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 1.14.19.1 | 7.2 | - |
assay at | Mycolicibacterium phlei |
Cofactor
| EC Number | Cofactor | Comment | Organism | Structure |
|---|---|---|---|---|
| 1.14.19.1 | FAD | required | Mycolicibacterium phlei | |
| 1.14.19.1 | FMN | required, almost as active as FAD | Mycolicibacterium phlei | |
| 1.14.19.1 | NADPH | specifically required, seems not to be directly involved in the desaturation reaction but serves to keep another cofactor in the reduced state, maybe FADH | Mycolicibacterium phlei | |
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