EC Number | Cloned (Comment) | Organism |
---|---|---|
4.1.1.15 | gene gad, DNA and amino acid sequence determination and analysis, expression of His-tagged enzyme in Escherichia coli strain BL21(DE3) | Levilactobacillus brevis |
EC Number | Inhibitors | Comment | Organism | Structure |
---|---|---|---|---|
4.1.1.15 | AgNO3 | - |
Levilactobacillus brevis | |
4.1.1.15 | CuCl2 | - |
Levilactobacillus brevis | |
4.1.1.15 | KI | - |
Levilactobacillus brevis | |
4.1.1.15 | Na2SO4 | - |
Levilactobacillus brevis | |
4.1.1.15 | ZnCl2 | - |
Levilactobacillus brevis |
EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|---|
4.1.1.15 | 3.6 | - |
L-glutamate | pH 5.2, 45°C, recombinant enzyme | Levilactobacillus brevis |
EC Number | Metals/Ions | Comment | Organism | Structure |
---|---|---|---|---|
4.1.1.15 | CaCl2 | potent activation | Levilactobacillus brevis | |
4.1.1.15 | additional information | no effect on activity by NaCl, MgCl2, and MnCl2 | Levilactobacillus brevis |
EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|---|
4.1.1.15 | 50000 | - |
x * 53522, sequence calculation, x * 50000, recombinant His-tagged enzyme, SDS-PAGE | Levilactobacillus brevis |
4.1.1.15 | 53522 | - |
x * 53522, sequence calculation, x * 50000, recombinant His-tagged enzyme, SDS-PAGE | Levilactobacillus brevis |
EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
4.1.1.15 | L-glutamate | Levilactobacillus brevis | - |
4-aminobutanoate + CO2 | - |
? | |
4.1.1.15 | L-glutamate | Levilactobacillus brevis 877G | - |
4-aminobutanoate + CO2 | - |
? |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
4.1.1.15 | Levilactobacillus brevis | K4HXK6 | isolated from traditional Korean fermented food kimchi, gene gad | - |
4.1.1.15 | Levilactobacillus brevis 877G | K4HXK6 | isolated from traditional Korean fermented food kimchi, gene gad | - |
EC Number | Purification (Comment) | Organism |
---|---|---|
4.1.1.15 | recombinant His-tagged enzyme from Escherichia coli strain BL21(DE3) by nickel affinity chromatography | Levilactobacillus brevis |
EC Number | Source Tissue | Comment | Organism | Textmining |
---|---|---|---|---|
4.1.1.15 | additional information | strain 877G, isolated from traditional Korean fermented food kimchi, shows very high gamma-aminobutanoate production | Levilactobacillus brevis | - |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
4.1.1.15 | L-glutamate | - |
Levilactobacillus brevis | 4-aminobutanoate + CO2 | - |
? | |
4.1.1.15 | L-glutamate | - |
Levilactobacillus brevis 877G | 4-aminobutanoate + CO2 | - |
? |
EC Number | Subunits | Comment | Organism |
---|---|---|---|
4.1.1.15 | ? | x * 53522, sequence calculation, x * 50000, recombinant His-tagged enzyme, SDS-PAGE | Levilactobacillus brevis |
EC Number | Synonyms | Comment | Organism |
---|---|---|---|
4.1.1.15 | LbGAD | - |
Levilactobacillus brevis |
EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|---|
4.1.1.15 | 45 | - |
recombinant enzyme | Levilactobacillus brevis |
EC Number | Turnover Number Minimum [1/s] | Turnover Number Maximum [1/s] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|---|
4.1.1.15 | 0.286 | - |
L-glutamate | pH 5.2, 45°C, recombinant enzyme | Levilactobacillus brevis |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
4.1.1.15 | 5.2 | - |
recombinant enzyme | Levilactobacillus brevis |
EC Number | Cofactor | Comment | Organism | Structure |
---|---|---|---|---|
4.1.1.15 | pyridoxal 5'-phosphate | residue K279 is essential for cofactor binding | Levilactobacillus brevis |
EC Number | Organism | Comment | pI Value Maximum | pI Value |
---|---|---|---|---|
4.1.1.15 | Levilactobacillus brevis | sequence calculation | - |
5.4 |
EC Number | General Information | Comment | Organism |
---|---|---|---|
4.1.1.15 | additional information | residues T215 and D246 are involved in catalysis | Levilactobacillus brevis |