EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.5.99.7 | 1-aminocyclopropane-1-carboxylate + H2O | Solanum lycopersicum | - |
2-oxobutanoate + NH3 | - |
? |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
3.5.99.7 | Solanum lycopersicum | - |
- |
- |
EC Number | Source Tissue | Comment | Organism | Textmining |
---|---|---|---|---|
3.5.99.7 | fruit | fruits exhibit ACC deaminase activity during ripening | Solanum lycopersicum | - |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.5.99.7 | 1-aminocyclopropane-1-carboxylate + H2O | - |
Solanum lycopersicum | 2-oxobutanoate + NH3 | - |
? |
EC Number | Synonyms | Comment | Organism |
---|---|---|---|
3.5.99.7 | ACC deaminase | - |
Solanum lycopersicum |
EC Number | Organism | Comment | Expression |
---|---|---|---|
3.5.99.7 | Solanum lycopersicum | during the immature green stage in tomato development ACC deaminase activity is low. This activity increases significantly during the late breaker stage, just prior to the orange/red stage of development, and then decreases during later stages of tomato ripening | up |