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Literature summary extracted from

  • Ida, E.L.; da Silva, R.R.; de Oliveira, T.B.; Souto, T.B.; Leite, J.A.; Rodrigues, A.; Cabral, H.
    Biochemical properties and evaluation of washing performance in commercial detergent compatibility of two collagenolytic serine peptidases secreted by Aspergillus fischeri and Penicillium citrinum (2017), Prep. Biochem. Biotechnol., 47, 282-290 .
    View publication on PubMed

Application

EC Number Application Comment Organism
3.4.21.63 detergent peptidases are important additives in detergent formulation to remove protein stains such as those from blood, egg, and food debris Aspergillus fischeri
3.4.21.63 detergent peptidases are important additives in detergent formulation to remove protein stains such as those from blood, egg, and food debris Penicillium citrinum
3.4.21.63 industry peptidases are important enzymes with applications in many industrial sectors, such as the production of cheese, meat, fish, and wine, protein hydrolysates, the pharmaceutical industry, the leather industry, cosmetics, and fine chemicals Aspergillus fischeri
3.4.21.63 industry peptidases are important enzymes with applications in many industrial sectors, such as the production of cheese, meat, fish, and wine, protein hydrolysates, the pharmaceutical industry, the leather industry, cosmetics, and fine chemicals Penicillium citrinum

General Stability

EC Number General Stability Organism
3.4.21.63 the peptidase is stable and functional under conditions of non-ionic surfactants, temperatures up to 45°C for 1 h, and incubation over a wide pH range Aspergillus fischeri
3.4.21.63 the peptidase is stable and functional under conditions of non-ionic surfactants, temperatures up to 45°C for 1 h, and incubation over a wide pH range Penicillium citrinum

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.4.21.63 CTAB 70% inhibition at 1.0% Aspergillus fischeri
3.4.21.63 CTAB 50% inhibition at 1.0% Penicillium citrinum
3.4.21.63 Cu2+
-
 Aspergillus fischeri
3.4.21.63 Cu2+
-
 Penicillium citrinum
3.4.21.63 additional information no inhibition by Tween 20 and Triton X-100 at 1.0% Penicillium citrinum
3.4.21.63 SDS complete inhibition at 1.0% Aspergillus fischeri
3.4.21.63 SDS 70% inhibition at 1.0% Penicillium citrinum
3.4.21.63 Triton X-100 10% inhibition at 1.0% Aspergillus fischeri
3.4.21.63 Tween 20 5% inhibition at 1.0% Aspergillus fischeri

Localization

EC Number Localization Comment Organism GeneOntology No. Textmining
3.4.21.63 extracellular the enzyme is secreted Aspergillus fischeri
-
-
3.4.21.63 extracellular the enzyme is secreted Penicillium citrinum
-
-

Organism

EC Number Organism UniProt Comment Textmining
3.4.21.63 Aspergillus fischeri A1CZ35 i.e. Neosartorya fischeri or Aspergillus fischerianus
-
3.4.21.63 Aspergillus fischeri ATCC 1020 A1CZ35 i.e. Neosartorya fischeri or Aspergillus fischerianus
-
3.4.21.63 Aspergillus fischeri CBS 544.65 A1CZ35 i.e. Neosartorya fischeri or Aspergillus fischerianus
-
3.4.21.63 Aspergillus fischeri DSM 3700 A1CZ35 i.e. Neosartorya fischeri or Aspergillus fischerianus
-
3.4.21.63 Aspergillus fischeri FGSC A1164 A1CZ35 i.e. Neosartorya fischeri or Aspergillus fischerianus
-
3.4.21.63 Aspergillus fischeri JCM 1740 A1CZ35 i.e. Neosartorya fischeri or Aspergillus fischerianus
-
3.4.21.63 Aspergillus fischeri WB 181 A1CZ35 i.e. Neosartorya fischeri or Aspergillus fischerianus
-
3.4.21.63 Penicillium citrinum Q9Y749
-
-

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.4.21.63 mycelium the extracellular peptidase production reaches a peak after 168 h and 30°C with 760 U/ml, growth on casein or peptone and crushed feathers Penicillium citrinum
-
3.4.21.63 mycelium the extracellular peptidase production reaches a peak after 72 h and 40°C with 460 U/ml, growth on casein or peptone and crushed feathers Aspergillus fischeri
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.4.21.63 casein + H2O
-
 Aspergillus fischeri ?
-
 ?
3.4.21.63 casein + H2O
-
 Penicillium citrinum ?
-
 ?
3.4.21.63 casein + H2O
-
 Aspergillus fischeri FGSC A1164 ?
-
 ?
3.4.21.63 casein + H2O
-
 Aspergillus fischeri ATCC 1020 ?
-
 ?
3.4.21.63 casein + H2O
-
 Aspergillus fischeri JCM 1740 ?
-
 ?
3.4.21.63 casein + H2O
-
 Aspergillus fischeri CBS 544.65 ?
-
 ?
3.4.21.63 casein + H2O
-
 Aspergillus fischeri WB 181 ?
-
 ?
3.4.21.63 casein + H2O
-
 Aspergillus fischeri DSM 3700 ?
-
 ?
3.4.21.63 Collagen + H2O
-
 Aspergillus fischeri ?
-
 ?
3.4.21.63 Collagen + H2O
-
 Penicillium citrinum ?
-
 ?
3.4.21.63 Collagen + H2O
-
 Aspergillus fischeri FGSC A1164 ?
-
 ?
3.4.21.63 Collagen + H2O
-
 Aspergillus fischeri ATCC 1020 ?
-
 ?
3.4.21.63 Collagen + H2O
-
 Aspergillus fischeri JCM 1740 ?
-
 ?
3.4.21.63 Collagen + H2O
-
 Aspergillus fischeri CBS 544.65 ?
-
 ?
3.4.21.63 Collagen + H2O
-
 Aspergillus fischeri WB 181 ?
-
 ?
3.4.21.63 Collagen + H2O
-
 Aspergillus fischeri DSM 3700 ?
-
 ?
3.4.21.63 additional information the enzyme performs well in removing an egg protein stain when supplemented into a commercial powder detergent Aspergillus fischeri ?
-
 ?
3.4.21.63 additional information the enzyme performs well in removing an egg protein stain when supplemented into a commercial powder detergent Penicillium citrinum ?
-
 ?
3.4.21.63 additional information the enzyme performs well in removing an egg protein stain when supplemented into a commercial powder detergent Aspergillus fischeri FGSC A1164 ?
-
 ?
3.4.21.63 additional information the enzyme performs well in removing an egg protein stain when supplemented into a commercial powder detergent Aspergillus fischeri ATCC 1020 ?
-
 ?
3.4.21.63 additional information the enzyme performs well in removing an egg protein stain when supplemented into a commercial powder detergent Aspergillus fischeri JCM 1740 ?
-
 ?
3.4.21.63 additional information the enzyme performs well in removing an egg protein stain when supplemented into a commercial powder detergent Aspergillus fischeri CBS 544.65 ?
-
 ?
3.4.21.63 additional information the enzyme performs well in removing an egg protein stain when supplemented into a commercial powder detergent Aspergillus fischeri WB 181 ?
-
 ?
3.4.21.63 additional information the enzyme performs well in removing an egg protein stain when supplemented into a commercial powder detergent Aspergillus fischeri DSM 3700 ?
-
 ?

Synonyms

EC Number Synonyms Comment Organism
3.4.21.63 collagenolytic serine peptidase
-
 Aspergillus fischeri
3.4.21.63 collagenolytic serine peptidase
-
 Penicillium citrinum

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.4.21.63 45
-
-
 Penicillium citrinum
3.4.21.63 55 60
-
 Aspergillus fischeri

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.4.21.63 30 55 acvity range, profile overview Penicillium citrinum
3.4.21.63 30 65 activity range, profile overview Aspergillus fischeri

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.4.21.63 40
-
 purified enzyme, 70% activity remaining after 60 min, over 80% activity after 5-30 min Penicillium citrinum
3.4.21.63 50
-
 purified enzyme, loss of 95% activity after 60 min, loss of 75% after 30 min, and 50% after 15 min Penicillium citrinum
3.4.21.63 50
-
 purified enzyme, over 80% activity remaining after 60 min Aspergillus fischeri
3.4.21.63 55
-
 purified enzyme, 15 min, inactivation, 90% activity remaining after 5 min Penicillium citrinum
3.4.21.63 55
-
 purified enzyme, 60 min, loss of 65% activity, 65% activity remaining after 30 min Aspergillus fischeri
3.4.21.63 60
-
 purified enzyme, 18 min, inactivation Aspergillus fischeri
3.4.21.63 60
-
 purified enzyme, 5 min, inactivation Penicillium citrinum

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.4.21.63 6.5 8
-
 Aspergillus fischeri
3.4.21.63 7
-
-
 Penicillium citrinum

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.4.21.63 4.5 11 over 70% of maximal activity within this range, profile overview Aspergillus fischeri
3.4.21.63 4.5 11 over 80% of maximal activity within this range, profile overview Penicillium citrinum