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Literature summary extracted from

  • Grozdanovic, M.; Popovic, M.; Polovic, N.; Burazer, L.; Vuckovic, O.; Atanaskovic-Markovic, M.; Lindner, B.; Petersen, A.; Gavrovic-Jankulovic, M.
    Evaluation of IgE reactivity of active and thermally inactivated actinidin, a biomarker of kiwifruit allergy (2012), Food Chem. Toxicol., 50, 1013-1018.
    View publication on PubMed

Activating Compound

EC Number Activating Compound Comment Organism Structure
3.4.22.14 L-cysteine the enzyme is activated in 20 mM potassium phosphate buffer, pH 6.5 containing 52 mM L-cysteine and 2 mM EDTA (1:1 (v/v)) for 1 h at 45°C Actinidia deliciosa

Application

EC Number Application Comment Organism
3.4.22.14 medicine actinidin is a biomarker of kiwifruit allergy Actinidia deliciosa

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.4.22.14 22000
-
 x * 22000, active enzyme, SDS-PAGE Actinidia deliciosa
3.4.22.14 30000
-
 x * 30000, thermally inactivated enzyme, SDS-PAGE Actinidia deliciosa

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
3.4.22.14 casein + H2O Actinidia deliciosa
-
 ?
-
 ?
3.4.22.14 Gelatin + H2O Actinidia deliciosa
-
 ?
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.4.22.14 Actinidia deliciosa
-
 cultivar Hayward
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.4.22.14 DEAE-Sephadex A-50 gel filtration and SP-Sephadex C-50 gel filtration Actinidia deliciosa

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.4.22.14 fruit
-
 Actinidia deliciosa
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.4.22.14 casein + H2O
-
 Actinidia deliciosa ?
-
 ?
3.4.22.14 Gelatin + H2O
-
 Actinidia deliciosa ?
-
 ?

Subunits

EC Number Subunits Comment Organism
3.4.22.14 ? x * 22000, active enzyme, SDS-PAGE Actinidia deliciosa
3.4.22.14 ? x * 30000, thermally inactivated enzyme, SDS-PAGE Actinidia deliciosa

Synonyms

EC Number Synonyms Comment Organism
3.4.22.14 Act d 1
-
 Actinidia deliciosa
3.4.22.14 actinidin
-
 Actinidia deliciosa

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.4.22.14 95
-
 the enzyme is thermally inactivated after 5 min at 95°C Actinidia deliciosa