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Literature summary extracted from

  • Prasad, B.C.; Kumar, V.; Gururaj, H.B.; Parimalan, R.; Giridhar, P.; Ravishankar, G.A.
    Characterization of capsaicin synthase and identification of its gene (csy1) for pungency factor capsaicin in pepper (Capsicum sp.) (2006), Proc. Natl. Acad. Sci. USA, 103, 13315-13320 .
    View publication on PubMedView publication on EuropePMC

Cloned(Commentary)

EC Number Cloned (Comment) Organism
2.3.2.35 expressed in Escherichia coli DH5alpha cells Capsicum frutescens
2.3.2.35 expressed in Escherichia coli DH5alpha cells Capsicum annuum

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
2.3.2.35 0.0066
-
 vanillylamine at pH 6.8 and 37°C Capsicum annuum
2.3.2.35 0.0082
-
 (6E)-8-methylnon-6-enoyl-CoA at pH 6.8 and 37°C Capsicum annuum

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
2.3.2.35 Mg2+ 0.001 mM used in assay conditions Capsicum frutescens
2.3.2.35 Mg2+ 0.001 mM used in assay conditions Capsicum annuum

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
2.3.2.35 (6E)-8-methylnon-6-enoyl-CoA + vanillylamine Capsicum frutescens
-
 CoA + capsaicin
-
 ?
2.3.2.35 (6E)-8-methylnon-6-enoyl-CoA + vanillylamine Capsicum annuum
-
 CoA + capsaicin
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
2.3.2.35 Capsicum annuum Q09UW1
-
-
2.3.2.35 Capsicum frutescens Q09UW0
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
2.3.2.35 ammonium sulfate precipitation, amino H Sepharose column chromatography, and G-100 gel filtration Capsicum frutescens
2.3.2.35 ammonium sulfate precipitation, amino H Sepharose column chromatography, and G-100 gel filtration Capsicum annuum

Source Tissue

EC Number Source Tissue Comment Organism Textmining
2.3.2.35 fruit
-
 Capsicum frutescens
-
2.3.2.35 fruit
-
 Capsicum annuum
-
2.3.2.35 plant placenta
-
 Capsicum frutescens
-
2.3.2.35 plant placenta
-
 Capsicum annuum
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
2.3.2.35 (6E)-8-methylnon-6-enoyl-CoA + vanillylamine
-
 Capsicum frutescens CoA + capsaicin
-
 ?
2.3.2.35 (6E)-8-methylnon-6-enoyl-CoA + vanillylamine
-
 Capsicum annuum CoA + capsaicin
-
 ?

Subunits

EC Number Subunits Comment Organism
2.3.2.35 monomer 1 * 35000, SDS-PAGE Capsicum frutescens
2.3.2.35 monomer 1 * 35000, SDS-PAGE Capsicum annuum
2.3.2.35 monomer 1 * 38000, calculated from amino acid sequence Capsicum frutescens
2.3.2.35 monomer 1 * 38000, calculated from amino acid sequence Capsicum annuum

Synonyms

EC Number Synonyms Comment Organism
2.3.2.35 csy1
-
 Capsicum frutescens
2.3.2.35 csy1
-
 Capsicum annuum

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
2.3.2.35 37
-
-
 Capsicum frutescens
2.3.2.35 37
-
-
 Capsicum annuum

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
2.3.2.35 30 50 the enzyme is active between 30 and 50°C Capsicum frutescens
2.3.2.35 30 50 the enzyme is active between 30 and 50°C Capsicum annuum

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
2.3.2.35 8
-
-
 Capsicum frutescens
2.3.2.35 8
-
-
 Capsicum annuum

pH Range

EC Number pH Minimum pH Maximum Comment Organism
2.3.2.35 7 9 the enzyme is active between pH 7.0 and 9.0 Capsicum frutescens
2.3.2.35 7 9 the enzyme is active between pH 7.0 and 9.0 Capsicum annuum

Expression

EC Number Organism Comment Expression
2.3.2.35 Capsicum frutescens the enzyme level is concomitantly enhanced during fruit development up
2.3.2.35 Capsicum annuum the enzyme level is concomitantly enhanced during fruit development up