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Literature summary extracted from

  • Wang, Z.; Yang, R.; Guo, L.; Fang, M.; Zhou, Y.; Gu, Z.
    Effects of abscisic acid on glucosinolate content, isothiocyanate formation and myrosinase activity in cabbage sprouts (2015), Int. J. Food Sci. Technol., 50, 1839-1846 .
No PubMed abstract available

Activating Compound

EC Number Activating Compound Comment Organism Structure
3.2.1.147 abscisic acid ABA, significantly increases glucosinolate content, isothiocyanate formation and myrosinase activity by 72.65%, 268.15% and 67.69%, respectively, at 0.05 mg/ml in 5-day-old sprouts Brassica oleracea

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.147 fluridon glucosinolate content and isothiocyanate formation are reduced by 46.51% and 38.01%, respectively, in fluridon (Flu)-treated sprouts Brassica oleracea

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.147 Brassica oleracea
-
 cv. Xinxia 50
-

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.2.1.147 cotyledon
-
 Brassica oleracea
-
3.2.1.147 hypocotyl
-
 Brassica oleracea
-
3.2.1.147 root
-
 Brassica oleracea
-
3.2.1.147 sprout
-
 Brassica oleracea
-
3.2.1.147 stem
-
 Brassica oleracea
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.147 sinigrin + H2O
-
 Brassica oleracea (1Z)-N-(sulfooxy)but-3-enimidothioic acid + D-glucose
-
 ?

Synonyms

EC Number Synonyms Comment Organism
3.2.1.147 myrosinase
-
 Brassica oleracea

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.147 37
-
 assay at Brassica oleracea

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.147 6.5
-
 assay at Brassica oleracea

General Information

EC Number General Information Comment Organism
3.2.1.147 metabolism regulatory effects of abscisic acid (ABA) on glucosinolate contents and isothiocyanate formation of cabbage sprouts, overview. Cotyledon of ABA-treated sprouts represent the highest content of glucosinolates, which is 2.65 and 2.34fold of that in hypocotyl and root, respectively. The content of glucosinolates in cotyledon represents 67.52-78.71% of the total glucosinolates in cabbage sprouts, while hypocotyl and root represent 8.34-13.79% and 12.69-20.81%, respectively. Moreover, ABA increases the relative percentage of glucosinolates in hypocotyl, and fluridon increases the relative percentage of glucosinolates in root Brassica oleracea