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Literature summary extracted from

  • Lunkenbein, S.; Bellido, M.; Aharoni, A.; Salentijn, E.M.; Kaldenhoff, R.; Coiner, H.A.; Munoz-Blanco, J.; Schwab, W.
    Cinnamate metabolism in ripening fruit. Characterization of a UDP-glucose:cinnamate glucosyltransferase from strawberry (2006), Plant Physiol., 140, 1047-1058.
    View publication on PubMedView publication on EuropePMC

Cloned(Commentary)

EC Number Cloned (Comment) Organism
2.4.1.177 expressed in Escherichia coli BL21 (DE3) pLysS Fragaria x ananassa

Protein Variants

EC Number Protein Variants Comment Organism
2.4.1.177 additional information transgenic strawberry plants expressing the FaGT2 gene in antisense orientation under the control of the cauliflower mosaic virus 35S promotor. Two of the transgenic strawberry lines contain reduced levels of cinnamoyl- and p-coumaroyl-D-glucose in comparison with the control group. The mutants do not significantly differ in the concentration of caffeoyl-, feruloyl-, and p-hydroxylbenzoyl-D-glucose, when compared with controls. Fragaria x ananassa

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
2.4.1.177 0.0808
-
 UDP-glucose with cinnamic acid Fragaria x ananassa
2.4.1.177 0.108
-
 3,4-dimethoxycinnamic acid
-
 Fragaria x ananassa
2.4.1.177 0.3002
-
 Sinapic acid
-
 Fragaria x ananassa
2.4.1.177 0.3157
-
 5-hydroxyferulic acid
-
 Fragaria x ananassa
2.4.1.177 0.3569
-
 Cinnamic acid
-
 Fragaria x ananassa
2.4.1.177 0.3585
-
 ferulic acid
-
 Fragaria x ananassa
2.4.1.177 0.4112
-
 phenylpropionic acid
-
 Fragaria x ananassa
2.4.1.177 0.431
-
 phenylbutyric acid
-
 Fragaria x ananassa
2.4.1.177 0.4371
-
 4-Aminobenzoic acid
-
 Fragaria x ananassa
2.4.1.177 0.4644
-
 3-Hydroxybenzoic acid
-
 Fragaria x ananassa
2.4.1.177 0.4882
-
 3-aminobenzoic acid
-
 Fragaria x ananassa
2.4.1.177 0.5026
-
 benzoic acid
-
 Fragaria x ananassa
2.4.1.177 0.5153
-
 vanillic acid
-
 Fragaria x ananassa
2.4.1.177 0.6035
-
 p-coumaric acid
-
 Fragaria x ananassa
2.4.1.177 0.6424
-
 p-hydroxybenzoic acid
-
 Fragaria x ananassa
2.4.1.177 0.7077
-
 caffeic acid
-
 Fragaria x ananassa

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
2.4.1.177 Cu2+ the addition of 1 mM leads to a loss of 30% to 50%, the addition to 10 mM causes a loss of more than 90% of activity Fragaria x ananassa
2.4.1.177 Fe2+ the addition of 1 mM leads to a loss of 30% to 50%, the addition to 10 mM causes a loss of more than 60% of activity Fragaria x ananassa
2.4.1.177 Mg2+ has no effect at 10 mM Fragaria x ananassa
2.4.1.177 Mn2+ the addition to 10 mM causes a loss of 30% of activity Fragaria x ananassa
2.4.1.177 Zn2+ the addition of 1 mM leads to a loss of 30% to 50%, the addition to 10 mM causes a loss of more than 90% of activity Fragaria x ananassa

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
2.4.1.177 61400
-
 estimated molecular mass Fragaria x ananassa
2.4.1.177 65000
-
 FaGT2 fusion protein, SDS-PAGE Fragaria x ananassa

Organism

EC Number Organism UniProt Comment Textmining
2.4.1.177 Fragaria x ananassa Q66PF4 FaGT2 gene; cv Calypso or Elsanta, strawberry. Gene encoding the enzyme in strawberry. The expression of the FaGT2 gene is negatively regulated by auxin. Expression of the FaGT2 gene is induced by oxidative stress treatment in both strawberry fruit and strawberry cell cultures.
-

Purification (Commentary)

EC Number Purification (Comment) Organism
2.4.1.177
-
 Fragaria x ananassa

Source Tissue

EC Number Source Tissue Comment Organism Textmining
2.4.1.177 flower FaGT2 mRNA is detectable in flowers Fragaria x ananassa
-
2.4.1.177 fruit at different ripening stages, the amount of FaGT2 mRNA increases strongly along the fruit-ripening stages, with maximal expression value in fully ripe red fruit. Fragaria x ananassa
-
2.4.1.177 leaf FaGT2 mRNA is barely detectable in leaves Fragaria x ananassa
-
2.4.1.177 petiole FaGT2 mRNA is detectable in petioles Fragaria x ananassa
-
2.4.1.177 root FaGT2 mRNA is barely detectable in roots Fragaria x ananassa
-

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
2.4.1.177 additional information
-
 Vmax is 2.34 nkat/mg for cinnamic acid, 2.69 nkat/mg for p-coumaric acid, 2.59 nkat/mg for caffeic acie, 1.65 nkat/mg for ferulic acid, 2.24 nkat/mg for 5-hydroxyferulic acid, 1.21 nkat/mg for sinapic acid, 1.08 nkat/mg for benzoic acid, 1.05 nkat/mg for 3-hydroxybenzoic acid, 0.77 nkat/mg for p-hydroxybenzoic acid, 1.69 nkat/mg for vanillic acid, 0.68 nkat/mg for 3,4-dimethoxycinnamic acid, 0.17 nkat/mg for phenylpropionic acid, 0.22 nkat/mg for phenylbutyric acid, 0.75 nkat/mg for 3-aminobenzoic acid, 1.73 nkat/mg for 4-aminobenzoic acid and 4.88 nkat/mg for UDP-glucose (with cinnamic acid). Enzyme activity is assayed in 100 mM Tris-HCL buffer, pH 8.0, containing 5 mM 2-mercaptoethanol, 10% glycerol, and 5 mM sodium disulfite. The aglycon concentration is varied from 2 microM to 2 mM, at constant (5 mM) UDP-Glc concentration at 21°C. Fragaria x ananassa

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
2.4.1.177 3,4-dimethoxycinnamic acid + UDP-glucose
-
 Fragaria x ananassa UDP + 3,4-dimethoxycinnamoyl-beta-D-glucoside
-
 ?
2.4.1.177 3-aminobenzoic acid + UDP-glucose
-
 Fragaria x ananassa UDP + 3-aminobenzoyl-beta-D-glucoside
-
 ?
2.4.1.177 3-hydroxybenzoic acid + UDP-glucose
-
 Fragaria x ananassa UDP + 1-O-(3-hydroxybenzoyl)-beta-D-glucopyranose
-
 ?
2.4.1.177 4-aminobenzoic acid + UDP-glucose
-
 Fragaria x ananassa UDP + 4-aminobenzoyl-beta-D-glucoside
-
 ?
2.4.1.177 5-hydroxyferulic acid + UDP-glucose
-
 Fragaria x ananassa UDP + 5-hydroxyferuloyl-beta-D-glucoside
-
 ?
2.4.1.177 benzoic acid + UDP-glucose
-
 Fragaria x ananassa UDP + benzoyl-beta-D-glucoside
-
 ?
2.4.1.177 caffeic acid + UDP-glucose
-
 Fragaria x ananassa UDP + caffeoyl-beta-D-glucoside
-
 ?
2.4.1.177 cinnamic acid + UDP-glucose
-
 Fragaria x ananassa UDP + cinnamoyl-beta-D-glucoside
-
 ?
2.4.1.177 ferulic acid + UDP-glucose
-
 Fragaria x ananassa UDP + feruloyl-beta-D-glucoside
-
 ?
2.4.1.177 additional information only compounds containing a carboxylic group and an aromatic ring structure are accepted as substrates. Substituents at the aromatic ring are tolerated as long as they are not located in the ortho position. Fragaria x ananassa ?
-
 ?
2.4.1.177 p-coumaric acid + UDP-glucose
-
 Fragaria x ananassa UDP + p-coumaroyl-beta-D-glucoside
-
 ?
2.4.1.177 p-hydroxybenzoic acid + UDP-glucose
-
 Fragaria x ananassa UDP + 4-hydroxybenzoyl-beta-D-glucoside
-
 ?
2.4.1.177 phenylbutyric acid + UDP-glucose
-
 Fragaria x ananassa UDP + phenylbutyryl-beta-D-glucoside
-
 ?
2.4.1.177 phenylpropionic acid + UDP-glucose
-
 Fragaria x ananassa UDP + phenylpropionyl-beta-D-glucoside
-
 ?
2.4.1.177 sinapic acid + UDP-glucose
-
 Fragaria x ananassa UDP + sinapoyl-beta-D-glucoside
-
 ?
2.4.1.177 vanillic acid + UDP-glucose
-
 Fragaria x ananassa UDP + vannilyl-beta-D-glucoside
-
 ?

Synonyms

EC Number Synonyms Comment Organism
2.4.1.177 FaGT2
-
 Fragaria x ananassa

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
2.4.1.177 21
-
-
 Fragaria x ananassa

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
2.4.1.177 8 8.5
-
 Fragaria x ananassa