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1.8.1.7: glutathione-disulfide reductase

This is an abbreviated version!
For detailed information about glutathione-disulfide reductase, go to the full flat file.

Word Map on EC 1.8.1.7

Reaction

2 glutathione +

NADP+
=
glutathione disulfide
 +
NADPH
 +
H+

Synonyms

At3g54660, EC 1.6.4.2, GLR, glutahione reductase, glutathione disulfide reductase, glutathione reductase, glutathione reductase (NADPH), glutathione reductase 3, glutathione reductase Glr1, glutathione S-reductase, glutathione: NADP(+) oxidoreductase, glutathione: NADP+ oxidoreductase, glutathione:NADP+ oxidoreductase, Gor, GOR1, GOR2, GR, GR1, GR2, Gr3, GRase, GRase-1, GRd, GSH reductase, GSHR, Gsr, GSR-1, GSSG reductase, HCOI_01258400, hGR, HvGR1, HvGR2, multifunctional thioredoxin-glutathione reductase, NADPH-glutathione reductase, NADPH-GSSG reductase, NADPH-reduced GR, NADPH: oxidized glutathione oxidoreductase, NADPH:oxidized glutathione oxidoreductase, NADPH:oxidized-glutathione oxidoreductase, OBP29, PfGR, psgr, PtGR1.1, PtGR1.2, PtGR2, reductase, glutathione, SpGR, TaGR1, TaGR2, TGR, thioredoxin glutathione reductase, thioredoxin/glutathione reductase, TrxR3

ECTree

     1 Oxidoreductases
         1.8 Acting on a sulfur group of donors
             1.8.1 With NAD+ or NADP+ as acceptor
                1.8.1.7 glutathione-disulfide reductase

Temperature Stability

Temperature Stability on EC 1.8.1.7 - glutathione-disulfide reductase

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TEMPERATURE STABILITY
ORGANISM
UNIPROT
COMMENTARY hide
LITERATURE
0 - 4
-
there is no appreciable effect of freezing and thawing on enzyme activity for approximately 1 month
20
-
24 h, stable
25
-
60 min, about 15% loss of activity
30 - 35
-
the abrupt decrease in activity observed at temperatures higher than 35°C, can be associated with loss of enzyme stability beyond 30°C
35
-
60 min, about 40% loss of activity
42.5
-
complete loss of activity above 42°C, 10 min in presence of NADPH
60 - 65
-
oxidized form stable
62
-
unstable above
62.5
melting temperatute in water
63.8
-
melting temperature, enzyme isolated from frozen muscle
64.6
melting temperatute in native buffer
64.7
-
melting temperature, enzyme isolated from unfrozen muscle
67
-
pH 5.8-8.4, stable
78
-
pH 5. 8-8.4, unstable
80
-
NADP+, GSSG, glutathione and dichloroindophenol protect against thermal inactivation at 80°C
additional information