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Literature summary extracted from

  • Fujishima, M.; Sakai, H.; Ueno, K.; Takahashi, N.; Onodera, S.; Benkeblia, N.; Shiomi, N.
    Purification and characterization of a fructosyltransferase from onion bulbs and its key role in the synthesis of fructo-oligosaccharides in vivo (2005), New Phytol., 165, 513-524.
    View publication on PubMed

Activating Compound

EC Number Activating Compound Comment Organism Structure
2.4.1.100 sodium deoxycholate
-
 Allium cepa
2.4.1.100 Triton X-100
-
 Allium cepa
2.4.1.100 Tween-80
-
 Allium cepa
2.4.1.243 sodium deoxycholate 1 mM, 209% of initial activity Allium cepa
2.4.1.243 Triton X-100 1 mM, 160% of initial activity Allium cepa
2.4.1.243 Tween-80 1mM, 171% of initial activity Allium cepa

Inhibitors

EC Number Inhibitors Comment Organism Structure
2.4.1.100 Ag+ 1 mM, 100% inhibition Allium cepa
2.4.1.100 CuSO4 1 mM, 22% inhibition Allium cepa
2.4.1.100 EDTA 1 mM, 25% inhibition Allium cepa
2.4.1.100 Hg2+ 1 mM, 100% inhibition Allium cepa
2.4.1.100 p-chloromercuribenzoate 0.1 mM, 97% inhibition Allium cepa
2.4.1.100 Sodium dodecyl sulfate 1 mM, 45% inhibition Allium cepa
2.4.1.243 Ag+ 1 mM, no residual activity Allium cepa
2.4.1.243 Hg2+ 1 mM, no residual activity Allium cepa
2.4.1.243 p-chloromercuribenzoate 0.1 mM, 2.5% residual activity Allium cepa
2.4.1.243 Sodium dodecyl sulfate 1 mM, 48% residual activity Allium cepa

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
2.4.1.100 18
-
 1-kestose pH 5.5, 30°C Allium cepa
2.4.1.100 440
-
 nystose pH 5.5, 30°C Allium cepa
2.4.1.243 88
-
 1F(1-beta-D-fructofuranosyl)sucrose pH 5.7, 30°C Allium cepa
2.4.1.243 310
-
 1F(1-beta-D-fructofuranosyl)2 sucrose pH 5.7, 30°C Allium cepa

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
2.4.1.100 66000
-
 gel filtration Allium cepa
2.4.1.243 25000
-
 x * 52000, x * 25000, SDS-PAGE Allium cepa
2.4.1.243 52000
-
 x * 52000, x * 25000, SDS-PAGE Allium cepa
2.4.1.243 66000
-
 gel filtration Allium cepa

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
2.4.1.100 additional information Allium cepa plays an important role in the synthesis of inulin and inulinneo-series fructo-oligosaccharides in onion bulb ?
-
 ?
2.4.1.243 additional information Allium cepa plays an important role in the synthesis of inulin and inulinneo-series fructo-oligosaccharides ?
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
2.4.1.100 Allium cepa
-
-
-
2.4.1.243 Allium cepa
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
2.4.1.100
-
 Allium cepa
2.4.1.243
-
 Allium cepa

Source Tissue

EC Number Source Tissue Comment Organism Textmining
2.4.1.100 bulb
-
 Allium cepa
-
2.4.1.243 bulb
-
 Allium cepa
-

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
2.4.1.100 11.63
-
 pH 5.5, 30°C Allium cepa
2.4.1.243 26.54
-
 pH 5.68, 30°C Allium cepa

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
2.4.1.100 1-kestose
-
 Allium cepa 1F,6G-di-beta-D-fructofuranosylsucrose + nystose plus a small amount of neokestose ?
2.4.1.100 additional information plays an important role in the synthesis of inulin and inulinneo-series fructo-oligosaccharides in onion bulb Allium cepa ?
-
 ?
2.4.1.100 nystose
-
 Allium cepa 1F(1-beta-D-fructofuranosyl)2-6G-beta-D-fructofuranosysucrose + 1F(1-beta-D-fructofuranosyl)3sucrose
-
 ?
2.4.1.243 1F(1-beta-D-fructofuranosyl)2 sucrose + sucrose i.e. nystose Allium cepa 1F,6G-di-beta-D-fructofuranosylsucrose + ?
-
 ?
2.4.1.243 1F(1-beta-D-fructofuranosyl)3 sucrose + sucrose i.e. fructosyl nystose Allium cepa 1F,6G-di-beta-D-fructofuranosylsucrose + ?
-
 ?
2.4.1.243 1F(1-beta-D-fructofuranosyl)sucrose + sucrose i.e. 1-kestose Allium cepa 1F,6G-di-beta-D-fructofuranosylsucrose + ?
-
 ?
2.4.1.243 additional information plays an important role in the synthesis of inulin and inulinneo-series fructo-oligosaccharides Allium cepa ?
-
 ?
2.4.1.243 neokestose + sucrose
-
 Allium cepa 1F,6G-di-beta-D-fructofuranosylsucrose + ?
-
 ?
2.4.1.243 sucrose + sucrose
-
 Allium cepa 1F,6G-di-beta-D-fructofuranosylsucrose + ?
-
 ?

Subunits

EC Number Subunits Comment Organism
2.4.1.100 More N-terminal amino acid sequence Allium cepa
2.4.1.243 ? x * 52000, x * 25000, SDS-PAGE Allium cepa
2.4.1.243 More N-terminal amino acid sequence of 52000 Da polypeptide and of 25000 Da polypeptide Allium cepa

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
2.4.1.100 20 40 stable for 15 min Allium cepa
2.4.1.100 50
-
 inactivation above Allium cepa
2.4.1.243 20 40 stable for at least 15 min Allium cepa
2.4.1.243 50
-
 inactivation Allium cepa

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
2.4.1.100 5.6 8 isoelectric focusing Allium cepa
2.4.1.243 5.7
-
-
 Allium cepa

pH Range

EC Number pH Minimum pH Maximum Comment Organism
2.4.1.243 5.4 6.3 more than 80% of maximum activity within this range Allium cepa

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
2.4.1.100 5.3 6.3 30°C, stable for 30 min Allium cepa
2.4.1.243 5.3 6.3 30°C, stable for 30 min Allium cepa