Cloned (Comment) | Organism |
---|---|
functional recombinant expression of His6-tagged enzyme in Yarrowia lipolytica strain JMY 861, the enzyme appears after 24 h cultivation at the end of the exponential phase when the yeast is grown on a culture medium containing 10 g/l of olive oil as the sole carbon source, enzyme production method optimization, overview | Capsicum annuum |
Inhibitors | Comment | Organism | Structure |
---|---|---|---|
additional information | 13-HPOD substrate is used and a mix of alkyl and alkoxyl radicals is identified which may cause inhibition of the enzymatic activity | Capsicum annuum |
KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
additional information | - |
additional information | Michaelis-Menten kinetics | Capsicum annuum | |
0.009 | - |
(9Z,11E,13S)-13-hydroperoxy-9,11-octadecadienoic acid | pH 5.5, 20°C, recombinant His6-tagged enzyme | Capsicum annuum |
Localization | Comment | Organism | GeneOntology No. | Textmining |
---|---|---|---|---|
chloroplast membrane | membrane-bound | Capsicum annuum | 31969 | - |
Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|
(9Z,11E,13S)-13-hydroperoxy-9,11-octadecadienoic acid | Capsicum annuum | - |
hexanal + 12-oxo-9-dodecenoic acid | - |
? |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Capsicum annuum | Q39443 | cv. green bell pepper | - |
Purification (Comment) | Organism |
---|---|
recombinant His6-tagged enzyme from Yarrowia lipolytica strain JMY 861 by solubilization by Triton X-100, nickel affinity chromatography, and ultrafiltration | Capsicum annuum |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
(9Z,11E,13S)-13-hydroperoxy-9,11-octadecadienoic acid | - |
Capsicum annuum | hexanal + 12-oxo-9-dodecenoic acid | - |
? | |
(9Z,11E,13S)-13-hydroperoxy-9,11-octadecadienoic acid | 13-HPOD | Capsicum annuum | hexanal + 12-oxo-9-dodecenoic acid | - |
? |
Subunits | Comment | Organism |
---|---|---|
? | x * 57000, recombinant His6-tagged enzyme, SDS-PAGE, x * 55000, native enzyme, SDS-PAGE | Capsicum annuum |
Synonyms | Comment | Organism |
---|---|---|
fatty acid hydroperoxide lyase | - |
Capsicum annuum |
HPO lyase | - |
Capsicum annuum |
hydroperoxide lyase | - |
Capsicum annuum |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
20 | - |
- |
Capsicum annuum |
Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
---|---|---|---|
10 | 40 | activity range, profile overview | Capsicum annuum |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
5.5 | - |
- |
Capsicum annuum |
pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|
5 | 8 | activity range, profile overview | Capsicum annuum |
General Information | Comment | Organism |
---|---|---|
physiological function | fatty acid hydroperoxide lyase (HPO lyase) is an enzyme widely found in plants and vegetables. HPO lyase is involved in the biosynthesis of volatile aldehydes and alcohols. It catalyses the breakdown of fatty acid hydroperoxides to generate omega-oxo-acids and aldehydes (C6 or C9 aldehydes) which are used industrially to reconstitute the fresh green odor of fruits and vegetables lost during processing | Capsicum annuum |