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Literature summary for 3.2.1.206 extracted from

  • Romero-Segura, C.; Sanz, C.; Perez, A.G.
    Purification and characterization of an olive fruit beta-glucosidase involved in the biosynthesis of virgin olive oil phenolics (2009), J. Agric. Food Chem., 57, 7983-7988.
    View publication on PubMed

Activating Compound

Activating Compound Comment Organism Structure
additional information the enzyme is not activated by D-glucose, trehalose, or delta-gluconolactone Olea europaea

Inhibitors

Inhibitors Comment Organism Structure
Ag+ no activity is detected after 1 h of incubation at 1mM Ag+ Olea europaea
Cu2+ 21% residual activity is detected after 24 h of incubation at 1mM Cu2+ Olea europaea
Hg2+ no activity is detected after 1 h of incubation at 1mM Hg2+ Olea europaea

Metals/Ions

Metals/Ions Comment Organism Structure
additional information not influenced by K+, Mg2+, Ca2+, and Zn2+ Olea europaea

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
65400
-
-
Olea europaea
130000
-
gel filtration Olea europaea

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
oleuropein + H2O Olea europaea 100% activity oleuropein aglycone + D-glucopyranose
-
?

Organism

Organism UniProt Comment Textmining
Olea europaea
-
cultivar Picual
-

Purification (Commentary)

Purification (Comment) Organism
ammonium sulfate precipitation, Hitrap Q column chromatography, and HiTrap butyl Sepharose column chromatography Olea europaea

Source Tissue

Source Tissue Comment Organism Textmining
fruit
-
Olea europaea
-

Specific Activity [micromol/min/mg]

Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
430.3
-
crude extract, at pH 5.5 and 45°C Olea europaea
3500
-
after 8.1fold purification, at pH 5.5 and 45°C Olea europaea

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
4-nitrophenyl beta-D-glucopyranoside + H2O the enzyme is 200fold less active against 4-nitrophenyl-beta-D-glucopyranoside than oleuropein Olea europaea 4-nitrophenol + D-glucose
-
?
apigenin 7-O-beta-D-glucopyranoside + H2O 1% activity compared to oleuropein Olea europaea apigenin + D-glucose
-
?
demethyloleuropein + H2O 21% activity compared to oleuropein Olea europaea (2R,3E,4S)-4-[2-[2-(3,4-dihydroxyphenyl)ethoxy]-2-oxoethyl]-3-ethylidene-2-hydroxy-3,4-dihydro-2H-pyran-5-carboxylic acid + D-glucose
-
?
ligstroside + H2O 65.4% activity compared to oleuropein Olea europaea methyl (2R,3E,4S)-3-ethylidene-2-hydroxy-4-[2-[2-(4-hydroxyphenyl)ethoxy]-2-oxoethyl]-3,4-dihydro-2H-pyran-5-carboxylate + D-glucose
-
?
luteolin 7-O-beta-D-glucopyranoside + H2O 0.2% activity compared to oleuropein Olea europaea luteolin + D-glucose
-
?
additional information the enzyme is not active on verbascoside and rutin Olea europaea ?
-
?
oleuropein + H2O 100% activity Olea europaea oleuropein aglycone + D-glucopyranose
-
?

Subunits

Subunits Comment Organism
homodimer 2 * 65400, SDS-PAGE Olea europaea

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
45
-
-
Olea europaea

Temperature Range [°C]

Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
30 50 more than 60% activity between 30 and 50°C Olea europaea

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
40
-
the enzyme is stable for about 1 h at up to 40°C with a dramatic decrease of activity above this temperature Olea europaea

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
5.5
-
-
Olea europaea

pH Range

pH Minimum pH Maximum Comment Organism
4 6 about 60% activity at pH 4.0, about 80% activity at pH 5.0, 100% activity at pH 5.5, about 40% activity at pH 6.0 Olea europaea