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Literature summary extracted from

  • Song, C.; Hong, X.; Zhao, S.; Liu, J.; Schulenburg, K.; Huang, F.C.; Franz-Oberdorf, K.; Schwab, W.
    Glucosylation of 4-hydroxy-2,5-dimethyl-3(2H)-furanone, the key strawberry flavor compound in strawberry fruit (2016), Plant Physiol., 171, 139-151 .
    View publication on PubMedView publication on EuropePMC

Application

EC Number Application Comment Organism
2.4.1.358 nutrition improvement of strawberry flavor, down-regulation of UGT71K3 transcript expression in strawberry receptacles led to a significant reduction in the level of 4-hydroxy-2,5-dimethyl-3(2H)-furanone-glucoside and a smaller decline in 4-hydroxy-2,5-dimethyl-3(2H)-furanone-glucoside-malonate compared with the level in control fruits Fragaria x ananassa

Cloned(Commentary)

EC Number Cloned (Comment) Organism
2.4.1.358 heterologously expression as GST-Tag-fusion proteins in Escherichia coli Fragaria x ananassa

Protein Variants

EC Number Protein Variants Comment Organism
2.4.1.358 V383A mutant of UGT71K3b, mutation leads to enhanced 4-hydroxy-2,5-dimethyl-3(2H)-furanone glucosylation activity compared to the wild-type enzyme, 2fold increase in 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone glycosylation activity relative to the wild-type enzyme Fragaria x ananassa

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
2.4.1.358 0.213
-
 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone pH 7.0, 30°C, allelic protein UGT71K3b Fragaria x ananassa
2.4.1.358 0.397
-
 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone pH 7.0, 30°C, allelic protein UGT71K3a Fragaria x ananassa
2.4.1.358 0.406
-
 4-hydroxy-2,5-dimethyl-3(2H)-furanone pH 7.0, 30°C, allelic protein UGT71K3b Fragaria x ananassa
2.4.1.358 0.9
-
 4-hydroxy-2,5-dimethyl-3(2H)-furanone pH 7.0, 30°C, allelic protein UGT71K3a Fragaria x ananassa

Organism

EC Number Organism UniProt Comment Textmining
2.4.1.358 Fragaria x ananassa A0A387IZV4
-
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
2.4.1.358 UDP-alpha-D-glucose + 4-hydroxy-2,5-dimethyl-3(2H)-furanone the enzyme catalyzes the glucosylation of 4-hydroxy-2,5-dimethyl-3(2H)-furanone, the key strawberry flavor compound in strawberry fruit. UGT71K3b is the more efficient enzyme compared with UGT71K3a for the glucosylation of 4-hydroxy-2,5-dimethyl-3(2H)-furanone Fragaria x ananassa UDP + 2,5-dimethyl-4-oxo-4,5-dihydrofuran-3-yl beta-D-glucopyranoside
-
 ?
2.4.1.358 UDP-alpha-D-glucose + 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone
-
 Fragaria x ananassa UDP + 2-ethyl-5-methyl-4-oxo-4,5-dihydrofuran-3-yl beta-D-glucopyranoside
-
 ?
2.4.1.358 UDP-alpha-D-glucose + benzoic acid UGT71K3a/b exhibits minor catalytic activity toward benzoic acid (6-10% relative activity). Other alcohols are not converted (less than 3%) Fragaria x ananassa ?
-
 ?

Synonyms

EC Number Synonyms Comment Organism
2.4.1.358 UDP-Glc:HDMF glucosyltransferase
-
 Fragaria x ananassa
2.4.1.358 UGT71K3a
-
 Fragaria x ananassa
2.4.1.358 UGT71K3b
-
 Fragaria x ananassa

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
2.4.1.358 30
-
 assay at Fragaria x ananassa

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
2.4.1.358 7
-
 assay at Fragaria x ananassa

kcat/KM [mM/s]

EC Number kcat/KM Value [1/mMs-1] kcat/KM Value Maximum [1/mMs-1] Substrate Comment Organism Structure
2.4.1.358 0.0552
-
 4-hydroxy-2,5-dimethyl-3(2H)-furanone pH 7.0, 30°C, UGT71K3a Fragaria x ananassa
2.4.1.358 0.146
-
 4-hydroxy-2,5-dimethyl-3(2H)-furanone pH 7.0, 30°C, allelic protein UGT71K3b Fragaria x ananassa
2.4.1.358 0.184
-
 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone pH 7.0, 30°C, allelic protein UGT71K3a Fragaria x ananassa
2.4.1.358 0.387
-
 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone pH 7.0, 30°C, allelic protein UGT71K3b Fragaria x ananassa