Any feedback?
Please rate this page
(literature.php)
(0/150)

BRENDA support

Literature summary extracted from

  • Feng, Y.; Liu, S.; Jiao, Y.; Wang, Y.; Wang, M.; Du, G.; Chen, J.
    Improvement of L-asparaginase thermal stability by regulating enzyme kinetic and thermodynamic states (2018), Process Biochem., 71, 45-52 .
No PubMed abstract available

Cloned(Commentary)

EC Number Cloned (Comment) Organism
3.5.1.1
-
 Bacillus subtilis

Protein Variants

EC Number Protein Variants Comment Organism
3.5.1.1 D289T highly stabilized mutant Bacillus subtilis
3.5.1.1 E260F thermodynamically stabilized mutant Bacillus subtilis
3.5.1.1 E292S thermodynamically stabilized mutant Bacillus subtilis
3.5.1.1 S180N highly stabilized mutant Bacillus subtilis
3.5.1.1 S180N/D289T/E260F/E292S mutant exhibits a 8.1-fold increase in half-life at 65°C and a 5.56 degrees increase in melting temperature and also displays a substantial increase in the transition state energy barrier and a clear decrease in folding free energy relative to the wild-type Bacillus subtilis

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.5.1.1 2.1
-
 L-asparagine mutant S180N/D289T/E260F/E292S, pH not specified in the publication, 37°C Bacillus subtilis
3.5.1.1 3.2
-
 L-asparagine mutant E292S, pH not specified in the publication, 37°C Bacillus subtilis
3.5.1.1 3.7
-
 L-asparagine mutant E260F, pH not specified in the publication, 37°C Bacillus subtilis
3.5.1.1 3.9
-
 L-asparagine mutant D289T, pH not specified in the publication, 37°C Bacillus subtilis
3.5.1.1 3.9
-
 L-asparagine mutant S180N, pH not specified in the publication, 37°C Bacillus subtilis
3.5.1.1 5
-
 L-asparagine wild-type, pH not specified in the publication, 37°C Bacillus subtilis

Organism

EC Number Organism UniProt Comment Textmining
3.5.1.1 Bacillus subtilis
-
-
-
3.5.1.1 Bacillus subtilis 168
-
-
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.5.1.1 L-asparagine + H2O
-
 Bacillus subtilis L-aspartate + NH3
-
 ?
3.5.1.1 L-asparagine + H2O
-
 Bacillus subtilis 168 L-aspartate + NH3
-
 ?

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.5.1.1 70
-
 melting temperature, wild-type Bacillus subtilis
3.5.1.1 70.6
-
 melting temperature, mutant E260F Bacillus subtilis
3.5.1.1 70.9
-
 melting temperature, mutant E292S Bacillus subtilis
3.5.1.1 71.4
-
 melting temperature, mutant D289T Bacillus subtilis
3.5.1.1 72.5
-
 melting temperature, mutant S180N Bacillus subtilis
3.5.1.1 75.5
-
 melting temperature, mutant S180N/D289T/E260F/E292S Bacillus subtilis

Turnover Number [1/s]

EC Number Turnover Number Minimum [1/s] Turnover Number Maximum [1/s] Substrate Comment Organism Structure
3.5.1.1 24.5
-
 L-asparagine mutant S180N/D289T/E260F/E292S, pH not specified in the publication, 37°C Bacillus subtilis
3.5.1.1 32.2
-
 L-asparagine mutant E260F, pH not specified in the publication, 37°C Bacillus subtilis
3.5.1.1 34.5
-
 L-asparagine mutant E292S, pH not specified in the publication, 37°C Bacillus subtilis
3.5.1.1 43.2
-
 L-asparagine mutant D289T, pH not specified in the publication, 37°C Bacillus subtilis
3.5.1.1 47.9
-
 L-asparagine mutant S180N, pH not specified in the publication, 37°C Bacillus subtilis
3.5.1.1 48.5
-
 L-asparagine wild-type, pH not specified in the publication, 37°C Bacillus subtilis

kcat/KM [mM/s]

EC Number kcat/KM Value [1/mMs-1] kcat/KM Value Maximum [1/mMs-1] Substrate Comment Organism Structure
3.5.1.1 8.6
-
 L-asparagine mutant E260F, pH not specified in the publication, 37°C Bacillus subtilis
3.5.1.1 9.7
-
 L-asparagine wild-type, pH not specified in the publication, 37°C Bacillus subtilis
3.5.1.1 10.9
-
 L-asparagine mutant E292S, pH not specified in the publication, 37°C Bacillus subtilis
3.5.1.1 11.1
-
 L-asparagine mutant D289T, pH not specified in the publication, 37°C Bacillus subtilis
3.5.1.1 11.9
-
 L-asparagine mutant S180N/D289T/E260F/E292S, pH not specified in the publication, 37°C Bacillus subtilis
3.5.1.1 12.3
-
 L-asparagine mutant S180N, pH not specified in the publication, 37°C Bacillus subtilis