KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
0.0001 | - |
apigenin | pH 7.0, 25°C | Fragaria x ananassa | |
0.001 | - |
naringenin | pH 7.0, 25°C | Fragaria x ananassa | |
0.004 | - |
naringenin | pH 7.0, 25°C | Fragaria vesca | |
0.009 | - |
naringenin | pH 7.0, 25°C | Fragaria x ananassa | |
0.021 | - |
naringenin | pH 7.0, 25°C | Fragaria vesca | |
0.022 | - |
naringenin | pH 7.0, 25°C | Fragaria vesca | |
0.048 | - |
apigenin | pH 7.0, 25°C | Fragaria vesca |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Fragaria vesca | T1NXM1 | - |
- |
Fragaria x ananassa | T1NXM4 | - |
- |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
apigenin + [reduced NADPH-hemoprotein reductase] + O2 | - |
Fragaria x ananassa | luteolin + [oxidized NADPH-hemoprotein reductase] + H2O | - |
? | |
apigenin + [reduced NADPH-hemoprotein reductase] + O2 | - |
Fragaria vesca | luteolin + [oxidized NADPH-hemoprotein reductase] + H2O | - |
? | |
dihydrokaempferol + [reduced NADPH-hemoprotein reductase] + O2 | - |
Fragaria x ananassa | dihydroquercetin + [oxidized NADPH-hemoprotein reductase] + H2O | - |
? | |
dihydrokaempferol + [reduced NADPH-hemoprotein reductase] + O2 | - |
Fragaria vesca | dihydroquercetin + [oxidized NADPH-hemoprotein reductase] + H2O | - |
? | |
kaempferol + [reduced NADPH-hemoprotein reductase] + O2 | - |
Fragaria x ananassa | quercetin + [oxidized NADPH-hemoprotein reductase] + H2O | - |
? | |
kaempferol + [reduced NADPH-hemoprotein reductase] + O2 | - |
Fragaria vesca | quercetin + [oxidized NADPH-hemoprotein reductase] + H2O | - |
? | |
naringenin + [reduced NADPH-hemoprotein reductase] + O2 | - |
Fragaria x ananassa | eriodictyol + [oxidized NADPH-hemoprotein reductase] + H2O | - |
? | |
naringenin + [reduced NADPH-hemoprotein reductase] + O2 | - |
Fragaria vesca | eriodictyol + [oxidized NADPH-hemoprotein reductase] + H2O | - |
? |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
25 | - |
- |
Fragaria x ananassa |
30 | - |
- |
Fragaria vesca |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
7 | - |
- |
Fragaria x ananassa |
7 | - |
- |
Fragaria vesca |
Organism | Comment | Expression |
---|---|---|
Fragaria x ananassa | drastic decline in expression during fruit ripening | down |
Fragaria vesca | enzyme is highly expressed in all stages of fruit ripening | additional information |
General Information | Comment | Organism |
---|---|---|
metabolism | the drastic decline of flavonoid 3'-hydroxylase expression occurring during fruit ripening in Fragaria ananassa is reflected by the anthocyanin composition, which shows a prevalence of pelargonidin in ripe fruits of Fragaria ananassa | Fragaria x ananassa |
metabolism | the high expression of flavonoid 3'-hydroxylase during fruit ripening in Fragaria vesca is reflected by the anthocyanin composition, which shows a high content of cyanidin | Fragaria vesca |