Literature summary extracted from

Li, L.; Hu, D.; Jiang, Y.; Chen, F.; Hu, X.; Zhao, G.
Relationship between gamma-glutamyl transpeptidase activity and garlic greening, as controlled by temperature (2008), J. Agric. Food Chem., 56, 941-945.

Organism

EC Number	Organism	UniProt	Comment	Textmining
2.3.2.2	Allium sativum	-	-	-

Source Tissue

EC Number	Source Tissue	Comment	Organism	Textmining
2.3.2.2	bulb	the activity of gamma-glutamyl transpeptidase increases during cold storage whereas it declines during warm storage. gamma-Glutamyl transpeptidase is involved in garlic greening	Allium sativum	-

Substrates and Products (Substrate)

EC Number	Substrates	Comment Substrates	Organism	Products	Comment (Products)	Rev.	Reac.
2.3.2.2	5-L-glutamyl-4-nitroanilide + Met	-	Allium sativum	4-nitroaniline + 5-L-glutamyl-Met	-	?

Synonyms

EC Number	Synonyms	Comment	Organism
2.3.2.2	gamma-glutamyl transpeptidase	-	Allium sativum

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Release 2023.1 (January 2023)