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Literature summary extracted from
- Isolated glycosaminoglycans from cooked haddock enhance nonheme iron uptake by Caco-2 Cells (2008), J. Agric. Food Chem., 56, 10346-10351.
Application
| EC Number | Application | Comment | Organism |
|---|---|---|---|
| 4.2.2.20 | molecular biology | glycosaminoglycans are extracted from cooked haddock muscle. Reverse phase chromatography and digestion with chondroitinase ABC (Chase) is used. FeCl3 is mixed with the purified glycosaminoglycans, and Fe uptake is measured by ferritin formation using an in vitro digestion/Caco-2 cell model. The identificative analyses suggest that chondroitin/dermatan sulfate-related structures promote Fe uptake by Caco-2 cells | Proteus vulgaris |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 4.2.2.20 | Proteus vulgaris | - |
- |
- |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 4.2.2.20 | chondroitin sulfate C | - |
Proteus vulgaris | ? | - |
? |  |
Synonyms
| EC Number | Synonyms | Comment | Organism |
|---|---|---|---|
| 4.2.2.20 | chondroitinase ABC | - |
Proteus vulgaris |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 4.2.2.20 | 37 | - |
assay at | Proteus vulgaris |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 4.2.2.20 | 7.2 | - |
assay at | Proteus vulgaris |
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Release 2023.1 (January 2023)
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