BRENDA - Enzyme Database show

Occurence of an oxalate oxidase in Sorghum leaves

Pundir, C.S.; Nath, R.; Phytochemistry 9, 1871-1874 (1984)
No PubMed abstract available

Data extracted from this reference:

Activating Compound
EC Number
Activating Compound
Commentary
Organism
Structure
1.2.3.4
FeSO4
0.5 mM concentration 42% activation
Sorghum sp.
Inhibitors
EC Number
Inhibitors
Commentary
Organism
Structure
1.2.3.4
arsenite
5 mM concentration 12% inhibition
Sorghum sp.
1.2.3.4
azide
5 mM concentration 80% inhibition
Sorghum sp.
1.2.3.4
Dithionite
5 mM concentration 77% inhibition
Sorghum sp.
1.2.3.4
iodoacetate
5 mM concentration 47% inhibition
Sorghum sp.
1.2.3.4
N-ethylmaleimide
5 mM concentration 89% inhibition
Sorghum sp.
KM Value [mM]
EC Number
KM Value [mM]
KM Value Maximum [mM]
Substrate
Commentary
Organism
Structure
1.2.3.4
0.024
-
oxalic acid
-
Sorghum sp.
Organism
EC Number
Organism
Primary Accession No. (UniProt)
Commentary
Textmining
1.2.3.4
Sorghum sp.
-
-
-
Substrates and Products (Substrate)
EC Number
Substrates
Commentary Substrates
Literature (Substrates)
Organism
Products
Commentary (Products)
Literature (Products)
Organism (Products)
Reversibility
1.2.3.4
oxalic acid + O2 + 2 H+
-
288393
Sorghum sp.
2 CO2 + H2O2
-
-
-
ir
Temperature Optimum [°C]
EC Number
Temperature Optimum [°C]
Temperature Optimum Maximum [°C]
Commentary
Organism
1.2.3.4
45
-
-
Sorghum sp.
pH Stability
EC Number
pH Stability
pH Stability Maximum
Commentary
Organism
1.2.3.4
3
6
-
Sorghum sp.
Activating Compound (protein specific)
EC Number
Activating Compound
Commentary
Organism
Structure
1.2.3.4
FeSO4
0.5 mM concentration 42% activation
Sorghum sp.
Inhibitors (protein specific)
EC Number
Inhibitors
Commentary
Organism
Structure
1.2.3.4
arsenite
5 mM concentration 12% inhibition
Sorghum sp.
1.2.3.4
azide
5 mM concentration 80% inhibition
Sorghum sp.
1.2.3.4
Dithionite
5 mM concentration 77% inhibition
Sorghum sp.
1.2.3.4
iodoacetate
5 mM concentration 47% inhibition
Sorghum sp.
1.2.3.4
N-ethylmaleimide
5 mM concentration 89% inhibition
Sorghum sp.
KM Value [mM] (protein specific)
EC Number
KM Value [mM]
KM Value Maximum [mM]
Substrate
Commentary
Organism
Structure
1.2.3.4
0.024
-
oxalic acid
-
Sorghum sp.
Substrates and Products (Substrate) (protein specific)
EC Number
Substrates
Commentary Substrates
Literature (Substrates)
Organism
Products
Commentary (Products)
Literature (Products)
Organism (Products)
Reversibility
1.2.3.4
oxalic acid + O2 + 2 H+
-
288393
Sorghum sp.
2 CO2 + H2O2
-
-
-
ir
Temperature Optimum [°C] (protein specific)
EC Number
Temperature Optimum [°C]
Temperature Optimum Maximum [°C]
Commentary
Organism
1.2.3.4
45
-
-
Sorghum sp.
pH Stability (protein specific)
EC Number
pH Stability
pH Stability Maximum
Commentary
Organism
1.2.3.4
3
6
-
Sorghum sp.