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Literature summary for 4.4.1.1 extracted from

  • Bruinenberg, P.G.; de Roo, G.; Limsowtin, G.K.Y.
    Purification and characterization of cystathionine gamma-lyase from Lactococcus lactis subsp. cremonis SK11: possible role in flavor compound formation during cheese maturation (1997), Appl. Environ. Microbiol., 63, 561-566.
    View publication on PubMedView publication on EuropePMC

General Stability

General Stability Organism
no loss of activity after repeated freezing at -40°C and thawing Lactococcus lactis

Inhibitors

Inhibitors Comment Organism Structure
3-Methyl-2-benzothiazolinone hydrazone
-
Lactococcus lactis
carboxymethoxylamine
-
Lactococcus lactis
cycloserine DL-cycloserine Lactococcus lactis
hydroxylamine
-
Lactococcus lactis
NaCl 5% w/v Lactococcus lactis
Penicillamine D-penicillamine; L-penicillamine Lactococcus lactis
propargylglycine
-
Lactococcus lactis
Semicarbazide
-
Lactococcus lactis

Organism

Organism UniProt Comment Textmining
Lactococcus lactis
-
subsp. cremonis SK11
-

Purification (Commentary)

Purification (Comment) Organism
-
Lactococcus lactis

Specific Activity [micromol/min/mg]

Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
0.0647
-
-
Lactococcus lactis

Storage Stability

Storage Stability Organism
-40°C, stable for 4 months Lactococcus lactis

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
L-Cys alpha,beta-elimination Lactococcus lactis H2S + NH3 + pyruvate
-
?
L-cystathionine + H2O alpha,gamma-elimination Lactococcus lactis L-cysteine + 2-oxobutanoate + NH3
-
?
L-Met alpha,gamma-elimination Lactococcus lactis methanethiol + ?
-
?

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
40
-
10 min, stable up to Lactococcus lactis
50
-
10 min, 75% loss of activity Lactococcus lactis
55
-
10 min, complete inactivation Lactococcus lactis

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
8
-
-
Lactococcus lactis

pH Range

pH Minimum pH Maximum Comment Organism
6.5 8.5 pH 6.5: about 20% of maximal activity, pH 8.5: about 70% of maximal activity. No activity below pH 5.0 and above pH 9 Lactococcus lactis

Cofactor

Cofactor Comment Organism Structure
pyridoxal 5'-phosphate
-
Lactococcus lactis