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Literature summary extracted from

  • Wang, S.; Yao, Q.; Tao, J.; Qiao, Y.; Zhang, Z.
    Co-ordinate expression of glycine betaine synthesis genes linked by the FMDV 2A region in a single open reading frame in Pichia pastoris (2007), Appl. Microbiol. Biotechnol., 77, 891-899.
    View publication on PubMed

Activating Compound

EC Number Activating Compound Comment Organism Structure
1.2.1.8 methanol used in the assay as activating compound in concentration of 0.5% for 96 h Suaeda salsa

Cloned(Commentary)

EC Number Cloned (Comment) Organism
1.2.1.8 cloned in different strains (A764, A765, A767 and YPIC3) of Pichia pastoris Suaeda salsa

Inhibitors

EC Number Inhibitors Comment Organism Structure
1.2.1.8 NaCl Yeast strains containing the BADH gene from Suaeda salsa were streaked on YPD medium supplemented with 0.5% methanol and different NaCl concentrations (0-1.5 mol/l). Salt tolerance is examined after incubation at 30°C for 3 days. Growth of yeast strains A764, A765, A767 and YPIC3 is severely suppressed containing 0.8 mol/l NaCl and completely inhibited on 1.0 mol/l NaCl without methanol induction. However, induced with 0.5% of methanol, A764, A765 and A767 grow well but YPIC3 is suppressed greatly on YPD medium containing 1.0 mol/l NaCl. A764, A765, and A767 can resist 1.2 mol/l NaCl and can grow a little on 1.5 mol/l NaCl with 0.5% of methanol induction. Suaeda salsa

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
1.2.1.8 betaine aldehyde + NAD+ + H2O Suaeda salsa glycine betaine synthesis; two-step oxidation involving choline monooxygenase and BADH glycine betaine + NADH + H+ recombinant yeasts transformed with the two genes CMO and BADH exhibited higher tolerance to salt, methanol and high temperature stress. ?

Organism

EC Number Organism UniProt Comment Textmining
1.2.1.8 Suaeda salsa Q155V4
-
-

Source Tissue

EC Number Source Tissue Comment Organism Textmining
1.2.1.8 leaf used for isolating RNA Suaeda salsa
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1.2.1.8 plant
-
 Suaeda salsa
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1.2.1.8 root used for isolating RNA Suaeda salsa
-

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
1.2.1.8 19.63
-
 cloned in strain A764 and extracted, incubating at 30°C for 96 h in presence of 0.5% of methanol. Activity was measured spectrophotometrically at 340 nm in 1 ml assay buffer (50 mmol HEPES-KOH (pH 8.0), 1 mmol EDTA, 5 mmol DTT, 1 mmol NAD+, 1 mmol betaine aldehyde) at 25°C, supplemented with 50 microliter protein extract. Activity is calculated using an extinction coefficient of 6.220 M/cm for NADH. One unit of enzyme activity is defined as the amount converting 1 nmol of NAD+ per min Suaeda salsa

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
1.2.1.8 betaine aldehyde + NAD+ + H2O glycine betaine synthesis; two-step oxidation involving choline monooxygenase and BADH Suaeda salsa glycine betaine + NADH + H+ recombinant yeasts transformed with the two genes CMO and BADH exhibited higher tolerance to salt, methanol and high temperature stress. ?

Synonyms

EC Number Synonyms Comment Organism
1.2.1.8 BADH
-
 Suaeda salsa
1.2.1.8 betaine aldehyde dehydrogenase
-
 Suaeda salsa

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
1.2.1.8 additional information
-
 results indicate that the tolerance of the recombinant yeasts to high temperature stress is improved remarkably as a result of improving glycine betaine content in the yeasts expressing betaine synthesis genes from Suaeda salsa Suaeda salsa

Cofactor

EC Number Cofactor Comment Organism Structure
1.2.1.8 NAD+
-
 Suaeda salsa