4.4.1.4: alliin lyase

This is an abbreviated version!
For detailed information about alliin lyase, go to the full flat file.

Word Map on EC 4.4.1.4

4.4.1.4

garlic

allium

allicin

sativum

onion

thiosulfinates

crush

clove

organosulfur

s-alkenyl-l-cysteine

alliaceae

leek

s-allyl-l-cysteine

lachrymatory

medicine

acsos

s-allyl

synthesis

nutrition

drug development

biotechnology

analysis

pharmacology

Reaction

Synonyms

alkylcysteine sulfoxide lyase, alkylsulphenate lyase, ALL1, alliin lyase, alliin-lyase, alliinase, alliinase I, alliinase II, allinase, C-S lyase, C-S-lyase, cys sulfoxide lyase, cysteine sulfoxide lyase, Cysteine sulphoxide lyase, L-(+)-S-alk(en)ylcysteine sulfoxide lyase, L-cysteine sulfoxide lyase, lyase, alliin, More, P-19486 alliinase, S-alkyl(en)yl-L-cysteine lyase, S-alkylcysteine sulfoxide lyase

ECTree

4 Lyases

4.4 Carbon-sulfur lyases

4.4.1 Carbon-sulfur lyases (only sub-subclass identified to date)

4.4.1.4 alliin lyase

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Results	in table
1	Activating Compound
57	AA Sequence
19	Application
1	CAS Registry Number
9	Cloned(Commentary)
24	Cofactor
4	Crystallization (Commentary)
1	Expression
3	General Information
6	General Stability
33	Inhibitors
29	kcat/KM [mM/s]
1	Ki Value [mM]
95	KM Value [mM]
4	Localization
34	Molecular Weight [Da]
45	Natural Substrates/ Products (Substrates)
93	Organism
6	Pathway
7	PDB ID
44	pH Optimum
27	pH Range
5	pH Stability
6	pI Value
17	Posttranslational Modification
7	Protein Variants
31	Purification (Commentary)
1	Reaction
2	Reaction Type
93	Reference
42	Source Tissue
23	Specific Activity [micromol/min/mg]
4	Storage Stability
280	Substrates and Products (Substrate)
22	Subunits
51	Synonyms
1	Systematic Name
31	Temperature Optimum [°C]
7	Temperature Range [°C]
10	Temperature Stability [°C]
29	Turnover Number [1/s]

Molecular Weight

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Molecular Weight on EC 4.4.1.4 - alliin lyase

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103000

105000 - 111000

non-denaturing PAGE

106000 - 110000

enzyme from garlic powder, non-denaturing PAGE

110000

gel fitration

136900

calculation from amino acid composition and carbohydrate content

34611

145100

Petiveria alliacea

gel-filtration chromatography

706313

150000

Allium cepa

sedimentation equilibrium centrifugation

200000

gel filtration

218700

SDS-PAGE, this is approximately 75000 Da higher than the molecular mass estimates of the alliinase molecule as measured by gel-filtration chromatography

220000

gel filtration

386000

2 stable enzyme forms detected: MW 386000 Da and 580000 Da, gel filtration

34610

42000

Allium sativum

2 * 42000, gel filtration on a column equilibrated with 6 M urea

48000

50000

51000

51400

2 * 51400, SDS-PAGE

52000

4 * 52000, SDS-PAGE

52700

1 * 52700, alliinase I, SDS-PAGE

657029

53000

Allium sativum

1 * 53000 + 1 * 54000, enzyme from garlic powder, SDS-PAGE

34628

54000

Allium sativum

1 * 53000 + 1 * 54000, enzyme from garlic powder, SDS-PAGE

34628

54083

Allium tuberosum

x * 54083, calculation from nucleotide sequence

34622

57500

Allium cepa

alliinase II, gel filtration

657029

580000

Allium ampeloprasum

2 stable enzyme forms detected: MW 386000 Da and 580000 Da, gel filtration

67000

gel filtration

85000

gel filtration

90000

96000

gel filtration