EC Number | Cloned (Comment) | Organism |
---|---|---|
3.4.21.26 | expressed in Escherichia coli BL21(DE3) cells | Myxococcus xanthus |
EC Number | Inhibitors | Comment | Organism | Structure |
---|---|---|---|---|
3.4.21.26 | Ba2+ | 48% residual activity at 10 mM | Myxococcus xanthus | |
3.4.21.26 | Cd2+ | complete inhibition at 0.05 mM | Myxococcus xanthus | |
3.4.21.26 | Cu2+ | 57% residual activity at 1 mM | Myxococcus xanthus | |
3.4.21.26 | dithiothreitol | 86% residual activity at 5 mM | Myxococcus xanthus | |
3.4.21.26 | EDTA | 94% residual activity at 1 mM | Myxococcus xanthus | |
3.4.21.26 | Hg2+ | complete inhibition at 0.05 mM | Myxococcus xanthus | |
3.4.21.26 | K+ | 63% residual activity at 1 mM | Myxococcus xanthus | |
3.4.21.26 | Mg2+ | 87% residual activity at 1 mM | Myxococcus xanthus | |
3.4.21.26 | Mn2+ | 87% residual activity at 1 mM | Myxococcus xanthus | |
3.4.21.26 | additional information | not inhibited by p-aminobenzamidine, 1,10-phenanthroline and 2-mercaptoethanol | Myxococcus xanthus | |
3.4.21.26 | Ni2+ | 58% residual activity at 0.05 mM | Myxococcus xanthus | |
3.4.21.26 | phenylmethylsulfonyl fluoride | 18% residual activity at 1 mM | Myxococcus xanthus | |
3.4.21.26 | Z-Pro-prolinal | 30% residual activity at 0.1 mM | Myxococcus xanthus |
EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|---|
3.4.21.26 | 0.2 | - |
succinyl-L-Ala-L-Pro-4-nitroanilide | at pH 7.5 and 37°C | Myxococcus xanthus |
EC Number | Localization | Comment | Organism | GeneOntology No. | Textmining |
---|---|---|---|---|---|
3.4.21.26 | cytosol | - |
Myxococcus xanthus | 5829 | - |
EC Number | Metals/Ions | Comment | Organism | Structure |
---|---|---|---|---|
3.4.21.26 | additional information | not influenced by Na+, Li2+ and Ca2+ | Myxococcus xanthus |
EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.4.21.26 | wheat gluten + H2O | Myxococcus xanthus | - |
? | - |
? | |
3.4.21.26 | wheat gluten + H2O | Myxococcus xanthus ATCC 25232 | - |
? | - |
? |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
3.4.21.26 | Myxococcus xanthus | - |
- |
- |
3.4.21.26 | Myxococcus xanthus ATCC 25232 | - |
- |
- |
EC Number | Purification (Comment) | Organism |
---|---|---|
3.4.21.26 | Ni-NTA affinity column chromatography and Ultragel AcA 44 gel filtration | Myxococcus xanthus |
EC Number | Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|---|
3.4.21.26 | 3.8 | - |
homogenate, at pH 7.5 and 37°C | Myxococcus xanthus |
3.4.21.26 | 226 | - |
60.3fold purified enzyme, at pH 7.5 and 37°C | Myxococcus xanthus |
EC Number | Storage Stability | Organism |
---|---|---|
3.4.21.26 | 4°C, recombinant enzyme, 6 weeks, 50% loss of activity | Myxococcus xanthus |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.4.21.26 | IGF-1 + H2O | H-Gly-Pro-Glu-OH | Myxococcus xanthus | ? | - |
? | |
3.4.21.26 | IGF-1 + H2O | H-Gly-Pro-Glu-OH | Myxococcus xanthus ATCC 25232 | ? | - |
? | |
3.4.21.26 | additional information | no activity with Ala-Pro-4-nitroanilide, Arg-Pro-4-nitroanilide, Val-Ala-4-nitroanilide, Gly-Pro-4-nitroanilide, Leu-4-nitroanilide, Pro-4-nitroanilide, Glu-4-nitroanilide, and Glu-Ala-4-nitroanilide | Myxococcus xanthus | ? | - |
? | |
3.4.21.26 | additional information | no activity with Ala-Pro-4-nitroanilide, Arg-Pro-4-nitroanilide, Val-Ala-4-nitroanilide, Gly-Pro-4-nitroanilide, Leu-4-nitroanilide, Pro-4-nitroanilide, Glu-4-nitroanilide, and Glu-Ala-4-nitroanilide | Myxococcus xanthus ATCC 25232 | ? | - |
? | |
3.4.21.26 | Substance P + H2O | Arg-Pro-Lys-Pro-Gln-Gln-Phe-Phe-Gly-Leu-Met-NH2 | Myxococcus xanthus | ? | - |
? | |
3.4.21.26 | Substance P + H2O | Arg-Pro-Lys-Pro-Gln-Gln-Phe-Phe-Gly-Leu-Met-NH2 | Myxococcus xanthus ATCC 25232 | ? | - |
? | |
3.4.21.26 | succinyl-Gly-L-Pro-4-nitroanilide + H2O | - |
Myxococcus xanthus | succinyl-Gly-L-Pro + 4-nitroaniline | - |
? | |
3.4.21.26 | succinyl-L-Ala-L-Pro-4-nitroanilide + H2O | - |
Myxococcus xanthus | succinyl-L-Ala-L-Pro + 4-nitroaniline | - |
? | |
3.4.21.26 | succinyl-L-Arg-L-Pro-4-nitroanilide + H2O | - |
Myxococcus xanthus | succinyl-L-Arg-L-Pro + 4-nitroaniline | - |
? | |
3.4.21.26 | wheat gluten + H2O | - |
Myxococcus xanthus | ? | - |
? | |
3.4.21.26 | wheat gluten + H2O | - |
Myxococcus xanthus ATCC 25232 | ? | - |
? | |
3.4.21.26 | Z-Gly-L-Pro-4-nitroanilide + H2O | highest activity | Myxococcus xanthus | Z-Gly-L-Pro + 4-nitroaniline | - |
? | |
3.4.21.26 | Z-Gly-L-Pro-4-nitroanilide + H2O | highest activity | Myxococcus xanthus ATCC 25232 | Z-Gly-L-Pro + 4-nitroaniline | - |
? |
EC Number | Subunits | Comment | Organism |
---|---|---|---|
3.4.21.26 | ? | x * 70000, SDS-PAGE | Myxococcus xanthus |
EC Number | Synonyms | Comment | Organism |
---|---|---|---|
3.4.21.26 | POP | - |
Myxococcus xanthus |
EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.4.21.26 | 37 | - |
- |
Myxococcus xanthus |
EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.4.21.26 | 4 | 37 | the purified enzyme is stable over broad range of temperature (4-37°C) retaining 100% activity and retaining 50% activity at 50°C | Myxococcus xanthus |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
3.4.21.26 | 7.5 | - |
- |
Myxococcus xanthus |
EC Number | pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|---|
3.4.21.26 | 6 | 8.5 | the purified enzyme is stable in a pH range of 6.0-8.5 | Myxococcus xanthus |
EC Number | Organism | Comment | pI Value Maximum | pI Value |
---|---|---|---|---|
3.4.21.26 | Myxococcus xanthus | isoelectric focusing | - |
6.3 |