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Literature summary extracted from

  • Fenster, K.M.; Parkin, K.L.; Steele, J.L.
    Nucleotide sequencing, purification, and biochemical properties of an arylesterase from Lactobacillus casei LILA (2003), J. Dairy Sci., 86, 2547-2557.
    View publication on PubMed

Activating Compound

EC Number Activating Compound Comment Organism Structure
3.1.1.2 NaCl maximal activity at 35°C at 15% Lacticaseibacillus casei

Cloned(Commentary)

EC Number Cloned (Comment) Organism
3.1.1.2 gene estB, DNA and amino acid sequence determination and analysis, expression as His-tagged protein in Escherichia coli Lacticaseibacillus casei

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.1.1.2 4-chloromercuribenzoate
-
Lacticaseibacillus casei
3.1.1.2 diisopropyl fluorophosphate
-
Lacticaseibacillus casei
3.1.1.2 iodoacetic acid slight inhibition Lacticaseibacillus casei
3.1.1.2 pepstatin A
-
Lacticaseibacillus casei
3.1.1.2 PMSF
-
Lacticaseibacillus casei

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.1.1.2 0.029
-
4-nitrophenyl hexanoate EstB, pH 7.5, 30°C Lacticaseibacillus casei
3.1.1.2 0.063
-
4-nitrophenyl pentanoate EstB, pH 7.5, 30°C Lacticaseibacillus casei
3.1.1.2 0.084
-
4-nitrophenyl decanoate EstB, pH 7.5, 30°C Lacticaseibacillus casei
3.1.1.2 0.23
-
4-nitrophenyl octanoate EstB, pH 7.5, 30°C Lacticaseibacillus casei
3.1.1.2 0.38
-
4-nitrophenyl butanoate EstB, pH 7.5, 30°C Lacticaseibacillus casei
3.1.1.2 1.4
-
4-nitrophenyl propionate EstB, pH 7.5, 30°C Lacticaseibacillus casei
3.1.1.2 1.9
-
4-nitrophenyl acetate EstB, pH 7.5, 30°C Lacticaseibacillus casei
3.1.1.2 3.2
-
ethyl hexanoate EstB, pH 7.5, 30°C Lacticaseibacillus casei
3.1.1.2 5.5
-
phenylthioacetate EstB, pH 7.5, 30°C Lacticaseibacillus casei
3.1.1.2 16
-
phenyl acetate EstB, pH 7.5, 30°C Lacticaseibacillus casei

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.1.1.2 36700
-
6 * 36700, recombinant enzyme EstB, SDS-PAGE Lacticaseibacillus casei
3.1.1.2 216500
-
recombinant EstB, gel filtration Lacticaseibacillus casei

Organism

EC Number Organism UniProt Comment Textmining
3.1.1.2 Lacticaseibacillus casei Q7WZT5 LILA, enzyme EstB, gene estB
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.1.1.2 recombinant His-tagged enzyme from Escherichia coli Lacticaseibacillus casei

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.1.1.2 4-nitrophenyl acetate + H2O
-
Lacticaseibacillus casei 4-nitrophenol + acetate
-
?
3.1.1.2 4-nitrophenyl butyrate + H2O
-
Lacticaseibacillus casei 4-nitrophenol + butyrate
-
?
3.1.1.2 4-nitrophenyl decanoate + H2O
-
Lacticaseibacillus casei 4-nitrophenol + decanoate
-
?
3.1.1.2 4-nitrophenyl hexanoate + H2O
-
Lacticaseibacillus casei 4-nitrophenol + hexanoate
-
?
3.1.1.2 4-nitrophenyl octanoate + H2O
-
Lacticaseibacillus casei 4-nitrophenol + octanoate
-
?
3.1.1.2 4-nitrophenyl pentanoate + H2O
-
Lacticaseibacillus casei 4-nitrophenol + pentanoate
-
?
3.1.1.2 4-nitrophenyl propionate + H2O
-
Lacticaseibacillus casei 4-nitrophenol + propionate
-
?
3.1.1.2 ethyl hexanoate + H2O
-
Lacticaseibacillus casei ethanol + hexanoate
-
?
3.1.1.2 additional information no activity with ethyl acetate, ethyl propionate, ethyl butanoate, ethyl pentanoate, propyl acetate, butyl acetate, hexanoyl acetate, and 4-nitrophenyl esters of chain length C10-C16 Lacticaseibacillus casei ?
-
?
3.1.1.2 phenyl acetate + H2O
-
Lacticaseibacillus casei phenol + acetate
-
?
3.1.1.2 phenylthioacetate + H2O
-
Lacticaseibacillus casei thiophenol + acetate
-
?

Subunits

EC Number Subunits Comment Organism
3.1.1.2 hexamer 6 * 36700, recombinant enzyme EstB, SDS-PAGE Lacticaseibacillus casei

Synonyms

EC Number Synonyms Comment Organism
3.1.1.2 EstB
-
Lacticaseibacillus casei

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.1.1.2 50 55
-
Lacticaseibacillus casei

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.1.1.2 50 60 deactivation Lacticaseibacillus casei

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.1.1.2 7
-
-
Lacticaseibacillus casei