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Literature summary extracted from

  • Stressler, T.; Eisele, T.; Schlayer, M.; Lutz-Wahl, S.; Fischer, L.
    Characterization of the recombinant exopeptidases PepX and PepN from Lactobacillus helveticus ATCC 12046 important for food protein hydrolysis (2013), PLoS ONE, 8, e70055.
    View publication on PubMedView publication on EuropePMC

Activating Compound

EC Number Activating Compound Comment Organism Structure
3.4.14.11 2-mercaptoethanol 0.1 mM, 108% of initial activity Lactobacillus helveticus
3.4.14.11 KCl up to 300 mM, slight activitation. Inhibitory above 500 mM Lactobacillus helveticus
3.4.14.11 Na+ up to 300 mM, slight activitation. Inhibitory above 500 mM Lactobacillus helveticus

Application

EC Number Application Comment Organism
3.4.14.11 food industry X-prolyl dipeptidyl aminopeptidase PepX, EC 3.4.14.11, and the general aminopeptidase N, EC 3.4.11.2, exhibit a clear synergistic effect in casein hydrolysis studies. Here, the relative degree of hydrolysis is increased by approx. 132% Lactobacillus helveticus

Cloned(Commentary)

EC Number Cloned (Comment) Organism
3.4.14.11 expression in Esherichia coli Lactobacillus helveticus

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.4.14.11 Ca2+ 1 mM, 89% residual activity Lactobacillus helveticus
3.4.14.11 Cu2+ 1 mM, 21% residual activiy Lactobacillus helveticus
3.4.14.11 Hg2+ 0.001 mM, 3% residual activity Lactobacillus helveticus
3.4.14.11 KCl up to 300 mM, slight activitation. Inhibitory above 500 mM Lactobacillus helveticus
3.4.14.11 L-Phe-L-Pro 10 mM, 38% inhibition, mixed-ype inhibition Lactobacillus helveticus
3.4.14.11 L-Tyr-L-Pro 10 mM, 28% inhibition, mixed-type inhibition Lactobacillus helveticus
3.4.14.11 Na+ up to 300 mM, slight activitation. Inhibitory above 500 mM Lactobacillus helveticus

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.4.14.11 0.11
-
 Gly-L-Pro 4-nitroanilide pH 6.5, 37°C Lactobacillus helveticus
3.4.14.11 1.3
-
 L-Ala-L-Pro 4-nitroanilide pH 6.5, 37°C Lactobacillus helveticus
3.4.14.11 1.5
-
 L-Arg-L-Pro 4-nitroanilide pH 6.5, 37°C Lactobacillus helveticus

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.4.14.11 90000
-
 2 * 90000, SDS-PAGE Lactobacillus helveticus
3.4.14.11 180000
-
 PAGE Lactobacillus helveticus

Organic Solvent Stability

EC Number Organic Solvent Comment Organism
3.4.14.11 Acetone 10% v/v, 50% residual activity Lactobacillus helveticus
3.4.14.11 Ethanol 10% v/v, 78% residual activity Lactobacillus helveticus

Organism

EC Number Organism UniProt Comment Textmining
3.4.14.11 Lactobacillus helveticus S4TJ23
-
-
3.4.14.11 Lactobacillus helveticus ATCC 120460 S4TJ23
-
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.4.14.11 Gly-L-Pro 4-nitroanilide + H2O 6% of the activity with L-Ala-L-Pro-4-nitroanilide Lactobacillus helveticus Gly-L-Pro + 4-nitroaniline
-
 ?
3.4.14.11 Gly-L-Pro 4-nitroanilide + H2O 6% of the activity with L-Ala-L-Pro-4-nitroanilide Lactobacillus helveticus ATCC 120460 Gly-L-Pro + 4-nitroaniline
-
 ?
3.4.14.11 L-Ala-L-Pro 4-nitroanilide + H2O
-
 Lactobacillus helveticus L-Ala-L-Pro + 4-nitroaniline
-
 ?
3.4.14.11 L-Ala-L-Pro 4-nitroanilide + H2O
-
 Lactobacillus helveticus ATCC 120460 L-Ala-L-Pro + 4-nitroaniline
-
 ?
3.4.14.11 L-Arg-L-Pro 4-nitroanilide + H2O 59% of the activity with L-Ala-L-Pro-4-nitroanilide Lactobacillus helveticus L-Arg-L-Pro + 4-nitroaniline
-
 ?
3.4.14.11 L-Arg-L-Pro 4-nitroanilide + H2O 59% of the activity with L-Ala-L-Pro-4-nitroanilide Lactobacillus helveticus ATCC 120460 L-Arg-L-Pro + 4-nitroaniline
-
 ?

Subunits

EC Number Subunits Comment Organism
3.4.14.11 dimer 2 * 90000, SDS-PAGE Lactobacillus helveticus

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.4.14.11 50
-
-
 Lactobacillus helveticus

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.4.14.11 65
-
 8% residual activity Lactobacillus helveticus

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.4.14.11 30
-
 15 days, 90% residual activity Lactobacillus helveticus
3.4.14.11 50
-
 15 days, 34% residual activity Lactobacillus helveticus

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.4.14.11 6.5
-
 Na2HPO4/KH2PO4 buffer Lactobacillus helveticus

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.4.14.11 7
-
 87% of maximum activity, Na2HPO4/KH2PO4 buffer Lactobacillus helveticus