EC Number   |
Substrates |
Organism |
Products |
Reversibility |
|---|
  3.5.1.65 | N5-ethyl-L-glutamine + H2O |
- |
Pseudomonas sp. |
L-glutamate + ethylamine |
- |
? |
| 3.5.1.65 | N5-ethyl-L-glutamine + H2O |
predominant amino acid of tea |
Camellia sinensis |
L-glutamate + ethylamine |
- |
? |
| 3.5.1.65 | N5-ethyl-L-glutamine + H2O |
N-ethyl-gamma-L-glutamine |
Pseudomonas aeruginosa |
L-glutamate + ethylamine |
- |
? |
| 3.5.1.65 | N5-ethyl-L-glutamine + H2O |
L-theanine, gamma-glutamylethylamide, principal component of taste of tea |
Camellia sinensis |
L-glutamate + ethylamine |
- |
? |
| 3.5.1.65 | N5-ethyl-L-glutamine + H2O |
part in metabolism of theanine in tea leaves: theanine is involved in the biosynthesis of other compound in tea plants, theanine also appears to be involved in storage or transport of nitrogen in non-toxic form in tea plants |
Camellia sinensis |
L-glutamate + ethylamine |
- |
? |
| 3.5.1.65 | N5-ethyl-L-glutamine + H2O |
- |
Pseudomonas sp. T-1 |
L-glutamate + ethylamine |
- |
? |
| 3.5.1.65 | N5-isobutyl-L-glutamine + H2O |
gamma-glutamyl-isobutylamide, 136% of activity compared to L-theanine |
Camellia sinensis |
L-glutamate + isobutylamine |
- |
? |
| 3.5.1.65 | N5-methyl-L-glutamine + H2O |
gamma-glutamylmethylamide, 77% of activity compared to L-theanine |
Camellia sinensis |
L-glutamate + methylamine |
- |
? |
| 3.5.1.65 | N5-n-butyl-L-glutamine + H2O |
gamma-glutamyl-n-butylamide, 276% of activity compared to L-theanine |
Camellia sinensis |
L-glutamate + n-butylamine |
- |
? |
| 3.5.1.65 | N5-n-pentyl-L-glutamine + H2O |
gamma-glutamyl-n-amylamide, 211% of activity compared to L-theanine |
Camellia sinensis |
L-glutamate + n-pentylamine |
- |
? |
