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Literature summary extracted from

  • Yamagata, H.; Ueno, S.; Iwasaki, T.
    Isolation and characterization of a possible native cucumisin from developing melon fruits and its limited autolysis to cucumisin (1989), Agric. Biol. Chem., 53, 1009-1017.
No PubMed abstract available

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.4.21.25 diisopropyl fluorophosphate completely inactivated at 0.5 mM for 10 min Cucumis melo
3.4.21.25 HgCl2 10% inhibition by 0.5 mM Cucumis melo
3.4.21.25 additional information no effect: iodoacetate, EDTA, PCMB, beta-mercaptoethanol, cysteine, N-tosyl-L-phenylalanine chloromethyl ketone and PCMB; no effect of plant proteinous inhibitors of serine proteinases Cucumis melo
3.4.21.25 PMSF slightly inactivated by 0.1 mM, 11% inhibition by 0.5 mM, 23% inhibition by 1 mM Cucumis melo

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
3.4.21.25 additional information not affected by CaCl2, CdCl2, MnSO4, CoSO4 and ZnSO4 Cucumis melo

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.4.21.25 54000
-
native enzyme, a large precursor has a MW of 67000 Da, consists of a 14000 Da C-terminal polypeptide and the active 54000 Da protease domain, which arises by limited autolysis, SDS-PAGE Cucumis melo
3.4.21.25 67000
-
native cucumisin, consists of a 14000 Da C-terminal polypeptide and the active 54000 Da protease domain, which arises by limited autolysis, 62000 Da by gel filtration, SDS-PAGE Cucumis melo

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
3.4.21.25 Protein + H2O Cucumis melo
-
?
-
?

Organism

EC Number Organism UniProt Comment Textmining
3.4.21.25 Cucumis melo
-
L. var Prince
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.4.21.25
-
Cucumis melo

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.4.21.25 fruit
-
Cucumis melo
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.4.21.25 casein + H2O
-
Cucumis melo ?
-
?
3.4.21.25 Protein + H2O
-
Cucumis melo ?
-
?
3.4.21.25 protein + H2O
-
Cucumis melo hydrolyzed protein
-
?

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.4.21.25 70
-
both, the 67000 Da and the 54000 Da enzyme Cucumis melo

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.4.21.25 50
-
the 54000 Da enzyme stable up to Cucumis melo
3.4.21.25 70
-
the 67000 Da enzyme was stable up to Cucumis melo
3.4.21.25 90
-
both, the 67000 Da and the 54000 Da enzyme were completely inactivated after 10 min above Cucumis melo

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.4.21.25 10.5
-
both, the 67000 Da and the 54000 Da enzyme Cucumis melo

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.4.21.25 additional information
-
the 67000 Da native enzyme is more stable at acidic pH than the 54000 Da proteinase Cucumis melo