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Literature summary extracted from

  • Walker, J.L.; McLellan, K.M.; Robinson, D.S.
    Isolation and purification of superoxide dismutase purified from brussels sprouts (Brassica oleracea L. var. bullata sub var. gemmifera) (1991), Food Chem., 41, 1-9.
    View publication on PubMed

Inhibitors

EC Number Inhibitors Comment Organism Structure
1.15.1.1 CN-
-
 Brassica oleracea

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
1.15.1.1 Cu2+ 1.1 mol per mol of Cu,Zn-SOD Brassica oleracea
1.15.1.1 Zn2+ 1.3 mol per mol of Cu,Zn-SOD Brassica oleracea

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
1.15.1.1 16000
-
 2 * 16000, SDS-PAGE, isoenzyme B Brassica oleracea
1.15.1.1 31000
-
 gel filtration Brassica oleracea

Organism

EC Number Organism UniProt Comment Textmining
1.15.1.1 Brassica oleracea
-
 Cu,Zn-SOD
-
1.15.1.1 Brassica oleracea
-
 var. bullata sub var. gemmifera
-
1.15.1.1 Brassica oleracea CuZn-SOD
-
 Cu,Zn-SOD
-

Purification (Commentary)

EC Number Purification (Comment) Organism
1.15.1.1 var. gemmifera, 3 isoenzymes Brassica oleracea

Source Tissue

EC Number Source Tissue Comment Organism Textmining
1.15.1.1 sprout
-
 Brassica oleracea
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
1.15.1.1 O2- + H+
-
 Brassica oleracea O2 + H2O2
-
 r
1.15.1.1 O2- + H+
-
 Brassica oleracea CuZn-SOD O2 + H2O2
-
 r

Subunits

EC Number Subunits Comment Organism
1.15.1.1 dimer 2 * 16000, SDS-PAGE, isoenzyme B Brassica oleracea

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
1.15.1.1 60
-
 5 min, complete inactivation of isoenzyme B, 50% loss of isoenzyme A activity Brassica oleracea