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Literature summary extracted from

  • Wen, P.; Chen, J.; Wan, S.; Kong, W.; Zhang, P.; Wang, W.; Zhan, J.; Pan, Q.; Huang, W.
    Salicylic acid activates phenylalanine ammonia-lyase in grape berry in response to high temperature stress (2008), Plant Growth Regul., 55, 1-10.
No PubMed abstract available

Activating Compound

EC Number Activating Compound Comment Organism Structure
4.3.1.24 salicylic acid activates phenylalanine ammonia-lyase in grape berry in response to high temperature stress, it also induces the accumulation of PAL mRNA and the synthesis of new PAL protein, in addition to increasing the enzyme activity, under high temperature stress Vitis vinifera

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
4.3.1.24 L-phenylalanine Vitis vinifera key enzyme in phenylpropanoid metabolism of grape berry (E)-cinnamate + NH3
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
4.3.1.24 Vitis vinifera P45735 cv. Cabernet Sauvignon
-

Source Tissue

EC Number Source Tissue Comment Organism Textmining
4.3.1.24 fruit berry Vitis vinifera
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
4.3.1.24 L-phenylalanine
-
 Vitis vinifera (E)-cinnamate + NH3
-
 ?
4.3.1.24 L-phenylalanine key enzyme in phenylpropanoid metabolism of grape berry Vitis vinifera (E)-cinnamate + NH3
-
 ?

Synonyms

EC Number Synonyms Comment Organism
4.3.1.24 PAL
-
 Vitis vinifera

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
4.3.1.24 37
-
 assay at Vitis vinifera

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
4.3.1.24 8.9
-
 assay at Vitis vinifera