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Literature summary for 3.4.22.14 extracted from

  • Tuppo, L.; Giangrieco, I.; Palazzo, P.; Bernardi, M.L.; Scala, E.; Carratore, V.; Tamburrini, M.; Mari, A.; Ciardiello, M.A.
    Kiwellin, a modular protein from green and gold kiwi fruits: evidence of in vivo and in vitro processing and IgE binding (2008), J. Agric. Food Chem., 56, 3812-3817.
    View publication on PubMed
Search for more literature for 3.4.22.14

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
kiwellin + H2O Actinidia deliciosa in vitro treatment of purified kiwellin, an allergenic protein formerly isolated from green kiwi fruit, with the protease actinidin from green kiwi fruit originates KiTH, a 20 kDa protein with 100% identity with the C-terminal region of kiwellin, and kissper, a described pore-forming peptide KiTH + kissper
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Organism

Organism UniProt Comment Textmining
Actinidia deliciosa
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Purification (Commentary)

Purification (Comment) Organism
Actinidin is purified from the soluble fraction of kiwi fruit by ion exchange chromatography on DE-52 and Mono-Q columns Actinidia deliciosa

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
kiwellin + H2O in vitro treatment of purified kiwellin, an allergenic protein formerly isolated from green kiwi fruit, with the protease actinidin from green kiwi fruit originates KiTH, a 20 kDa protein with 100% identity with the C-terminal region of kiwellin, and kissper, a described pore-forming peptide Actinidia deliciosa KiTH + kissper
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 ?

Synonyms

Synonyms Comment Organism
actinidin
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 Actinidia deliciosa

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
37
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 assay at Actinidia deliciosa

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
6
-
 assay at Actinidia deliciosa