Any feedback?
Literature summary for 1.11.1.9 extracted from
- Isolation and purification of glutathione peroxidase (2008), Appl. Biochem. Microbiol., 44, 247-250.
No PubMed abstract available
KM Value [mM]
| KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|
| 0.033 | - |
GSH | in 50 mM potassium phosphate buffer (pH 7.4), at 25°C | Rattus norvegicus |  |
| 0.208 | - |
H2O2 | in 50 mM potassium phosphate buffer (pH 7.4), at 25°C | Rattus norvegicus | |
Molecular Weight [Da]
| Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|
| 88000 | - |
Toyopearl HW-65 column chromatography | Rattus norvegicus |
Organic Solvent Stability
| Organic Solvent | Comment | Organism |
|---|---|---|
| Glycerol | in the presence of glycerol, the enzyme activity decreases by 40% of the initial value if the enzyme is stored at 0-4°C for 24 h and by 90% if the enzyme is frozen | Rattus norvegicus |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Rattus norvegicus | - |
- |
- |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
| DEAE-cellulose column chromatography, Sephadex G-25 gel filtration, and Toyopearl HW-65 column chromatography | Rattus norvegicus |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| liver | - |
Rattus norvegicus | - |
Specific Activity [micromol/min/mg]
| Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|
| 0.013 | - |
crude enzyme, at 25°C | Rattus norvegicus |
| 1.462 | - |
after 112.46fold purification, at 25°C | Rattus norvegicus |
Storage Stability
| Storage Stability | Organism |
|---|---|
| 0-4°C, 50 mM potassium phosphate buffer (pH 7.4), 24 h, no loss of activity | Rattus norvegicus |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| H2O2 + GSH | - |
Rattus norvegicus | H2O + GSSG | - |
? | |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 32 | - |
- |
Rattus norvegicus |
Temperature Range [°C]
| Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 23 | 38 | - |
Rattus norvegicus |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
- |
25 | freezing the preparation with subsequent thawing with a gradual increase in temperature from 0°C to 25°C causes a 75% loss of the enzyme activity compared to the initial level | Rattus norvegicus |
| 30 | 70 | glutathione peroxidase activity is retained after incubation at 30°C for 3.5 h and at 40°C for 1.5 h, an increase in the incubation temperature to 50°C and 70°C leads to inactivation of the enzyme within 1 h and 40 min, respectively | Rattus norvegicus |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 7.4 | - |
- |
Rattus norvegicus |
pH Range
| pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|
| 7.2 | 7.6 | - |
Rattus norvegicus |
pH Stability
| pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|
| 6.8 | 8 | a decrease in pH to 6.8 or an increase to 8.0 drastically suppresses the enzyme activity, since at these pH values, glutathione peroxidase becomes unstable | Rattus norvegicus |
Use of this online version of BRENDA is free under the CC BY 4.0 license. See terms of use for full details.
Release 2023.1 (January 2023)
Legal
Curated at
Member of
