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Literature summary extracted from
- Purification and characterization of the subtilisin-like protease of Streptococcus suis that contributes to its virulence (2011), Vet. Microbiol., 148, 333-340.
Cloned(Commentary)
| EC Number | Cloned (Comment) | Organism |
|---|---|---|
| 3.4.21.62 | cloned and expressed in Escherichia coli | Streptococcus suis |
Inhibitors
| EC Number | Inhibitors | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.4.21.62 | 4-(2-aminoethyl)-benzenesulfonyl fluoride | - |
Streptococcus suis |  |
| 3.4.21.62 | N-tosyl-L-phenylalanyl chloromethyl ketone | - |
Streptococcus suis | |
Molecular Weight [Da]
| EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|---|
| 3.4.21.62 | 170000 | - |
SDS-PAGE | Streptococcus suis |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.4.21.62 | Streptococcus suis | - |
- |
- |
Purification (Commentary)
| EC Number | Purification (Comment) | Organism |
|---|---|---|
| 3.4.21.62 | using ion-exchange chromatography, ultrafiltration and gel filtration | Streptococcus suis |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.4.21.62 | Aalpha chain of fibrinogen + H2O | - |
Streptococcus suis | ? | - |
? | |
| 3.4.21.62 | Gelatin + H2O | - |
Streptococcus suis | ? | - |
? | |
| 3.4.21.62 | succinyl-Ala-Ala-Pro-Phe-p-nitroanilide + H2O | - |
Streptococcus suis | succinyl-Ala-Ala-Pro-Phe + p-nitroaniline | - |
? | |
Synonyms
| EC Number | Synonyms | Comment | Organism |
|---|---|---|---|
| 3.4.21.62 | Sspa | - |
Streptococcus suis |
| 3.4.21.62 | SSU0757 | - |
Streptococcus suis |
| 3.4.21.62 | subtilisin-like protease | - |
Streptococcus suis |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.4.21.62 | 37 | - |
assay at | Streptococcus suis |
Temperature Range [°C]
| EC Number | Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.4.21.62 | 25 | 37 | - |
Streptococcus suis |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.4.21.62 | 37 | - |
relatively unstable when incubated at 37°C for 18 h (80% reduction) | Streptococcus suis |
| 3.4.21.62 | 45 | - |
heating the recombinant protease at 45°C results in a 20% reduction of activity | Streptococcus suis |
| 3.4.21.62 | 65 | - |
heating the recombinant protease at 65°C results in a 65% reduction of activity | Streptococcus suis |
| 3.4.21.62 | 100 | - |
heating the recombinant protease at 100°C results in a total loss of activity | Streptococcus suis |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.4.21.62 | 7 | - |
- |
Streptococcus suis |
pH Range
| EC Number | pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.4.21.62 | 6 | 9 | protease activity decreases significantly below pH 6 and above pH 9 | Streptococcus suis |
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Release 2023.1 (January 2023)
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