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Literature summary for 3.4.24.28 extracted from
- A neutral protease from Bacillus nematocida, another potential virulence factor in the infection against nematodes (2006), Arch. Microbiol., 185, 439-448.
Inhibitors
| Inhibitors | Comment | Organism | Structure |
|---|---|---|---|
| Al3+ | - |
Bacillus nematocida |  |
| dithiothreitol | 5 mM, 83% residual activity | Bacillus nematocida | |
| Hg2+ | - |
Bacillus nematocida | |
| phenylmethylsulfonyl fluoride | 0.1 mM, 77% residual activity | Bacillus nematocida | |
| Zn2+ | - |
Bacillus nematocida | |
Localization
| Localization | Comment | Organism | GeneOntology No. | Textmining |
|---|---|---|---|---|
| extracellular | - |
Bacillus nematocida | - |
- |
Metals/Ions
| Metals/Ions | Comment | Organism | Structure |
|---|---|---|---|
| Ca2+ | 100 mM, 60% activation | Bacillus nematocida | |
Molecular Weight [Da]
| Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|
| 40000 | - |
x * 40000, SDS-PAGE | Bacillus nematocida |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Bacillus nematocida | - |
- |
- |
Specific Activity [micromol/min/mg]
| Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|
| 55.6 | - |
pH 6.5, 55°C | Bacillus nematocida |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| Bovine serum albumin + H2O | 8.7% of the activity with denatured casein | Bacillus nematocida | ? | - |
? | |
| Collagen + H2O | 1.3% of the activity with denatured casein | Bacillus nematocida | ? | - |
? | |
| Denatured casein + H2O | - |
Bacillus nematocida | ? | - |
? | |
| denatured collagen + H2O | 11.5% of the activity with denatured casein | Bacillus nematocida | ? | - |
? | |
| Gelatin + H2O | 9% of the activity with denatured casein | Bacillus nematocida | ? | - |
? | |
| nematode cuticle + H2O | 2.8% of the activity with denatured casein | Bacillus nematocida | ? | - |
? | |
| skimmed milk + H2O | 60% of the activity with denatured casein | Bacillus nematocida | ? | - |
? | |
Subunits
| Subunits | Comment | Organism |
|---|---|---|
| ? | x * 40000, SDS-PAGE | Bacillus nematocida |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| Bae16 | - |
Bacillus nematocida |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 55 | - |
- |
Bacillus nematocida |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 30 | 60 | stable for 30 min | Bacillus nematocida |
| 70 | - |
1 h, complete inactivation | Bacillus nematocida |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 6.5 | - |
- |
Bacillus nematocida |
pH Range
| pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|
| 6.5 | 11 | decrease of activity from pH 6.5 to 11 | Bacillus nematocida |
| 11 | - |
no residual activity | Bacillus nematocida |
pH Stability
| pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|
| 4 | - |
1h, less than 40% remaining activity | Bacillus nematocida |
| 5 | 8 | stable within this range | Bacillus nematocida |
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