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Literature summary 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]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
1.13.11.12 0.00013
-
 linoleate enzyme from cultivar Irina, at pH 7.0 and 37°C Pisum sativum subsp. sativum
1.13.11.12 0.00049
-
 linoleate enzyme from cultivar Hanka, at pH 7.0 and 37°C Pisum sativum subsp. sativum
1.13.11.12 0.00071
-
 linoleate at pH 7.0 and 37°C Pisum sativum subsp. sativum
1.13.11.12 0.00088
-
 linoleate enzyme from cultivar Rezi, at pH 7.0 and 37°C Lens culinaris
1.13.11.12 0.00097
-
 linoleate at pH 7.0 and 37°C Pisum sativum subsp. sativum
1.13.11.12 0.00159
-
 linoleate enzyme from cultivar Pinklevi, at pH 7.0 and 37°C Lens culinaris
1.13.11.12 0.00161
-
 linoleate enzyme from cultivar Lutra, at pH 7.0 and 37°C Pisum sativum subsp. sativum
1.13.11.12 0.00224
-
 linoleate at pH 7.0 and 37°C Lens culinaris
1.13.11.12 0.00283
-
 linoleate at pH 7.0 and 37°C Pisum sativum subsp. sativum

Natural Substrates/ Products (Substrates)

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

Organism

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

Source Tissue

EC Number Source Tissue Comment Organism Textmining

Substrates and Products (Substrate)

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

Synonyms

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

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
1.13.11.12 30 60 enzyme from cultivar Hanka is highly active between 30 and 60°C Pisum sativum subsp. sativum
1.13.11.12 30 60 enzyme from cultivar Irina is highly active between 30 and 60°C Pisum sativum subsp. sativum
1.13.11.12 30 60 enzyme from cultivar Lutra is highly active between 30 and 60°C Pisum sativum subsp. sativum
1.13.11.12 30 60 enzyme from cultivar Pinklevi is highly active between 30 and 60°C Lens culinaris
1.13.11.12 30 60 enzyme from cultivar Rezi is highly active between 30 and 60°C Lens culinaris
1.13.11.12 30 60 highly active between 30 and 60°C Lens culinaris
1.13.11.12 30 60 highly active between 30 and 60°C Pisum sativum subsp. sativum

pH Range

EC Number pH Minimum pH Maximum Comment Organism
1.13.11.12 6 7 enzyme from cultivar Hanka is highly active between pH 6.0 and 7.0 Pisum sativum subsp. sativum
1.13.11.12 6 7 enzyme from cultivar Irina is highly active between pH 6.0 and 7.0 Pisum sativum subsp. sativum
1.13.11.12 6 7 enzyme from cultivar Lutra is highly active between pH 6.0 and 7.0 Pisum sativum subsp. sativum
1.13.11.12 6 7 enzyme from cultivar Pinklevi is highly active between pH 6.0 and 7.0 Lens culinaris
1.13.11.12 6 7 enzyme from cultivar Rezi is highly active between pH 6.0 and 7.0 Lens culinaris
1.13.11.12 6 7 highly active between pH 6.0 and 7.0 Lens culinaris
1.13.11.12 6 7 highly active between pH 6.0 and 7.0 Pisum sativum subsp. sativum