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Literature summary for 2.4.1.91 extracted from

  • Halbwirth, H.; Puhl, I.; Haas, U.; Jezik, K.; Treutter, D.; Stich, K.
    Two-phase flavonoid formation in developing strawberry (Fragaria x ananassa) fruit (2006), J. Agric. Food Chem., 54, 1479-1485.
    View publication on PubMed

Localization

Localization Comment Organism GeneOntology No. Textmining
soluble
-
Fragaria x ananassa
-
-

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
additional information Fragaria x ananassa the enzyme is involved in flavonoid biosynthesis, overview ?
-
?
UDP-alpha-D-glucose + cyanidin Fragaria x ananassa
-
UDP + cyanidin 3-O-beta-D-glucoside
-
?
UDP-alpha-D-glucose + kaempferol Fragaria x ananassa
-
UDP + kaempferol 3-O-beta-D-glucoside
-
?
UDP-alpha-D-glucose + pelargonidin Fragaria x ananassa
-
UDP + pelargonidin 3-O-beta-D-glucoside
-
?
UDP-alpha-D-glucose + quercetin Fragaria x ananassa
-
UDP + quercetin 3-O-beta-D-glucoside
-
?

Organism

Organism UniProt Comment Textmining
Fragaria x ananassa
-
cv. Elsanta
-

Purification (Commentary)

Purification (Comment) Organism
native enzyme from fruits, partially Fragaria x ananassa

Source Tissue

Source Tissue Comment Organism Textmining
fruit in different stage of ripening Fragaria x ananassa
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
additional information the enzyme is involved in flavonoid biosynthesis, overview Fragaria x ananassa ?
-
?
UDP-alpha-D-glucose + cyanidin
-
Fragaria x ananassa UDP + cyanidin 3-O-beta-D-glucoside
-
?
UDP-alpha-D-glucose + kaempferol
-
Fragaria x ananassa UDP + kaempferol 3-O-beta-D-glucoside
-
?
UDP-alpha-D-glucose + pelargonidin
-
Fragaria x ananassa UDP + pelargonidin 3-O-beta-D-glucoside
-
?
UDP-alpha-D-glucose + quercetin
-
Fragaria x ananassa UDP + quercetin 3-O-beta-D-glucoside
-
?

Synonyms

Synonyms Comment Organism
F3GT
-
Fragaria x ananassa
flavonoid 3-O-glucosyltransferase
-
Fragaria x ananassa

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
30
-
assay at Fragaria x ananassa

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
7.2 7.3 assay at Fragaria x ananassa