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Literature summary for 1.13.11.12 extracted from

  • Liburdi, K.; Esti, M.; Petroselli, V.; Mendler-Drienyovszki, N.; Radicetti, E.; Mancinelli, R.
    Catalytic properties of lipoxygenase extracted from different varieties of Pisum sativum and Lens culinaris (2021), J. Food Biochem., 45, e13617 .
    View publication on PubMed

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
0.00013
-
linoleate enzyme from cultivar Irina, at pH 7.0 and 37°C Pisum sativum subsp. sativum
0.00049
-
linoleate enzyme from cultivar Hanka, at pH 7.0 and 37°C Pisum sativum subsp. sativum
0.00071
-
linoleate at pH 7.0 and 37°C Pisum sativum subsp. sativum
0.00088
-
linoleate enzyme from cultivar Rezi, at pH 7.0 and 37°C Lens culinaris
0.00097
-
linoleate at pH 7.0 and 37°C Pisum sativum subsp. sativum
0.00159
-
linoleate enzyme from cultivar Pinklevi, at pH 7.0 and 37°C Lens culinaris
0.00161
-
linoleate enzyme from cultivar Lutra, at pH 7.0 and 37°C Pisum sativum subsp. sativum
0.00224
-
linoleate at pH 7.0 and 37°C Lens culinaris
0.00283
-
linoleate at pH 7.0 and 37°C Pisum sativum subsp. sativum

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
linoleate + O2 Lens culinaris
-
(9Z,11E,13S)-13-hydroperoxyoctadeca-9,11-dienoate
-
?
linoleate + O2 Pisum sativum subsp. sativum
-
(9Z,11E,13S)-13-hydroperoxyoctadeca-9,11-dienoate
-
?

Organism

Organism UniProt Comment Textmining
Lens culinaris
-
cultivar Castelluccio
-
Lens culinaris
-
cultivar Pinklevi
-
Lens culinaris
-
cultivar Rezi
-
Pisum sativum subsp. sativum
-
convar. medullare cultivar Leda
-
Pisum sativum subsp. sativum
-
convar. medullare cultivar Zeusz
-
Pisum sativum subsp. sativum
-
convar. medullare cultivar Zsuzsi
-
Pisum sativum subsp. sativum
-
convar. sativum cultivar Hanka
-
Pisum sativum subsp. sativum
-
convar. sativum cultivar Irina
-
Pisum sativum subsp. sativum
-
convar. sativum cultivar Lutra
-

Source Tissue

Source Tissue Comment Organism Textmining

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
linoleate + O2
-
Lens culinaris (9Z,11E,13S)-13-hydroperoxyoctadeca-9,11-dienoate
-
?
linoleate + O2
-
Pisum sativum subsp. sativum (9Z,11E,13S)-13-hydroperoxyoctadeca-9,11-dienoate
-
?

Synonyms

Synonyms Comment Organism
linoleate: oxygen oxidoreductase
-
Lens culinaris
linoleate: oxygen oxidoreductase
-
Pisum sativum subsp. sativum
LOX
-
Lens culinaris
LOX
-
Pisum sativum subsp. sativum

Temperature Range [°C]

Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
30 60 enzyme from cultivar Hanka is highly active between 30 and 60°C Pisum sativum subsp. sativum
30 60 enzyme from cultivar Irina is highly active between 30 and 60°C Pisum sativum subsp. sativum
30 60 enzyme from cultivar Lutra is highly active between 30 and 60°C Pisum sativum subsp. sativum
30 60 enzyme from cultivar Pinklevi is highly active between 30 and 60°C Lens culinaris
30 60 enzyme from cultivar Rezi is highly active between 30 and 60°C Lens culinaris
30 60 highly active between 30 and 60°C Lens culinaris
30 60 highly active between 30 and 60°C Pisum sativum subsp. sativum

pH Range

pH Minimum pH Maximum Comment Organism
6 7 enzyme from cultivar Hanka is highly active between pH 6.0 and 7.0 Pisum sativum subsp. sativum
6 7 enzyme from cultivar Irina is highly active between pH 6.0 and 7.0 Pisum sativum subsp. sativum
6 7 enzyme from cultivar Lutra is highly active between pH 6.0 and 7.0 Pisum sativum subsp. sativum
6 7 enzyme from cultivar Pinklevi is highly active between pH 6.0 and 7.0 Lens culinaris
6 7 enzyme from cultivar Rezi is highly active between pH 6.0 and 7.0 Lens culinaris
6 7 highly active between pH 6.0 and 7.0 Lens culinaris
6 7 highly active between pH 6.0 and 7.0 Pisum sativum subsp. sativum