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Literature summary for 3.5.3.1 extracted from

  • Benucci, I.; Fiorelli, V.; Lombardelli, C.; Liburdi, K.; Esti, M.
    Kinetic characterization of arginase from Saccharomyces cerevisiae during alcoholic fermentation at different temperatures (2017), LWT-Food Sci. Technol., 82, 268-273 .
No PubMed abstract available
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Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
L-arginine + H2O Saccharomyces cerevisiae
-
 L-ornithine + urea
-
 ?

Organism

Organism UniProt Comment Textmining
Saccharomyces cerevisiae
-
-
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
L-arginine + H2O
-
 Saccharomyces cerevisiae L-ornithine + urea
-
 ?
L-arginine + H2O mechanism of positive cooperativity. The kinetic characterization of arginase from yeast crude extract indicates that both fermentation temperature and timing clearly affect enzymatic activity, which gradually increases after the inoculum, reaching the highest Vmax value when yeast assimilable nitrogen is nearly completely exhausted and the arginine added to the semi-synthetic grape juice is significantly consumed (approximately 40-50% of its initial level). Yeast arginase shows the best catalytic properties when alcoholic fermentation occurrs at 20°C approximately 3 days after the inoculum Saccharomyces cerevisiae L-ornithine + urea
-
 ?

Subunits

Subunits Comment Organism
trimer
-
 Saccharomyces cerevisiae

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
37
-
 assay at Saccharomyces cerevisiae

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
9
-
 assay at Saccharomyces cerevisiae