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Literature summary extracted from

  • Alvarez-Sieiro, P.; Martin, M.C.; Redruello, B.; Del Rio, B.; Ladero, V.; Palanski, B.A.; Khosla, C.; Fernandez, M.; Alvarez, M.A.
    Generation of food-grade recombinant Lactobacillus casei delivering Myxococcus xanthus prolyl endopeptidase (2014), Appl. Microbiol. Biotechnol., 98, 6689-6700.
    View publication on PubMedView publication on EuropePMC

Cloned(Commentary)

EC Number Cloned (Comment) Organism
3.4.21.26 expressed in Lactobacillus casei srain BL23 Myxococcus xanthus

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.4.21.26 76800
-
 x * 76800, estimated from SDS-PAGE Myxococcus xanthus

Organism

EC Number Organism UniProt Comment Textmining
3.4.21.26 Myxococcus xanthus
-
-
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.4.21.26 alpha2-gliadin 33-mer + H2O the enzyme is able to break down 63% of the 33-mer after 8 h of incubation and it is almost completely degraded after 12 h Myxococcus xanthus ?
-
 ?
3.4.21.26 succinyl-D-Ala-Pro-4-nitroanilide + H2O
-
 Myxococcus xanthus benzyloxycarbonyl-D-Ala-Pro + 4-nitroaniline
-
 ?

Subunits

EC Number Subunits Comment Organism
3.4.21.26 ? x * 76800, estimated from SDS-PAGE Myxococcus xanthus

Synonyms

EC Number Synonyms Comment Organism
3.4.21.26 PEP
-
 Myxococcus xanthus
3.4.21.26 prolyl endopeptidase
-
 Myxococcus xanthus

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.4.21.26 7
-
-
 Myxococcus xanthus