Any feedback?
Literature summary extracted from
- Enzymatic formation of alpha-ketoadipic acid from homoisocitric acid (1965), J. Biol. Chem., 240, 4357-4361.
KM Value [mM]
| EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|---|
| 1.1.1.87 | 1.4 | - |
3-carboxy-2-hydroxyadipate | - |
Saccharomyces cerevisiae |  |
Metals/Ions
| EC Number | Metals/Ions | Comment | Organism | Structure |
|---|---|---|---|---|
| 1.1.1.87 | Mg2+ | activation, 2fold activity at 5 mM | Saccharomyces cerevisiae | |
Natural Substrates/ Products (Substrates)
| EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 1.1.1.87 | 3-carboxy-2-hydroxyadipate + NAD+ | Saccharomyces cerevisiae | intermediate in lysine biosynthesis | 2-oxoadipate + CO2 + NADH | - |
? | |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 1.1.1.87 | Saccharomyces cerevisiae | - |
- |
- |
Purification (Commentary)
| EC Number | Purification (Comment) | Organism |
|---|---|---|
| 1.1.1.87 | partial | Saccharomyces cerevisiae |
Storage Stability
| EC Number | Storage Stability | Organism |
|---|---|---|
| 1.1.1.87 | -20°C, ammonium sulfate precipitate, partially purified, stable | Saccharomyces cerevisiae |
| 1.1.1.87 | 0°C, potassium phosphate 20 mM, pH 7.2, 4-5 hours | Saccharomyces cerevisiae |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 1.1.1.87 | 3-carboxy-2-hydroxyadipate + NAD+ | - |
Saccharomyces cerevisiae | 2-oxoadipate + CO2 + NADH | - |
? | |
| 1.1.1.87 | 3-carboxy-2-hydroxyadipate + NAD+ | intermediate in lysine biosynthesis | Saccharomyces cerevisiae | 2-oxoadipate + CO2 + NADH | - |
? | |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 1.1.1.87 | 37 | - |
assay at | Saccharomyces cerevisiae |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 1.1.1.87 | 7.8 | - |
- |
Saccharomyces cerevisiae |
pH Range
| EC Number | pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|---|
| 1.1.1.87 | 6.5 | 8.5 | activity drops sharply below pH 6.5 and above pH 8.5 | Saccharomyces cerevisiae |
Cofactor
| EC Number | Cofactor | Comment | Organism | Structure |
|---|---|---|---|---|
| 1.1.1.87 | NAD+ | - |
Saccharomyces cerevisiae | |
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
