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Literature summary extracted from

  • Ando, H.; Adachi, M.; Umeda, K.; Matsuura, A.; Nonaka, M.; Uchio, K.; Tanaka, H.; Motoki, M.
    Purification and characteristics of a novel transglutaminase derived from microorganisms (1989), Agric. Biol. Chem., 53, 2613-2617.
No PubMed abstract available

Inhibitors

EC Number Inhibitors Comment Organism Structure
2.3.2.13 Cu2+
-
 Cavia porcellus
2.3.2.13 Cu2+ weak Streptomyces sp.
2.3.2.13 monoiodoacetate 1 mM, 97% inhibition Cavia porcellus
2.3.2.13 monoiodoacetate 1 mM, 24% inhibition Streptomyces sp.
2.3.2.13 additional information
-
 Cavia porcellus
2.3.2.13 additional information not inhibited by Ba2+, Co2+, Fe3+, K+, Mg2+, Mn2+, Na+, Ni2+, Sr2+ Streptomyces sp.
2.3.2.13 N-ethylmaleimide 1 mM, 75% inhibition Cavia porcellus
2.3.2.13 N-ethylmaleimide 1 mM, 90% inhibition Streptomyces sp.
2.3.2.13 p-chloromercuribenzoate 1 mM, 98% inhibition Cavia porcellus
2.3.2.13 p-chloromercuribenzoate 1 mM, 44% inhibition Streptomyces sp.
2.3.2.13 Pb(CH3COO)2 1 mM, 56% inhibition Streptomyces sp.
2.3.2.13 Zn2+
-
 Cavia porcellus
2.3.2.13 Zn2+ 1 mM, 89% inhibition Streptomyces sp.

Localization

EC Number Localization Comment Organism GeneOntology No. Textmining
2.3.2.13 extracellular
-
 Streptomyces sp.
-
-
2.3.2.13 soluble
-
 Cavia porcellus
-
-
2.3.2.13 soluble
-
 Streptomyces sp.
-
-

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
2.3.2.13 additional information not activated by Ca2+ Streptomyces sp.

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
2.3.2.13 40000
-
 gel filtration Streptomyces sp.

Organism

EC Number Organism UniProt Comment Textmining
2.3.2.13 Cavia porcellus
-
-
-
2.3.2.13 Streptomyces sp.
-
 tentatively classified, strain S-8112
-

Purification (Commentary)

EC Number Purification (Comment) Organism
2.3.2.13 amberlite CG-50, Blue Sepharose Streptomyces sp.

Source Tissue

EC Number Source Tissue Comment Organism Textmining
2.3.2.13 cell suspension culture
-
 Streptomyces sp.
-
2.3.2.13 culture filtrate
-
 Streptomyces sp.
-
2.3.2.13 liver
-
 Cavia porcellus
-
2.3.2.13 liver
-
 Streptomyces sp.
-

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
2.3.2.13 22.6
-
-
 Streptomyces sp.

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
2.3.2.13 hydroxylamine + carbobenzoxy-Gln-Gly other substrates are carbobenzoxy-Gln-Gln-Gly, carbobenzoxy-Gly-Gln-Gln-Gly, carbobenzoxy-Gly-Gly-Gln-Gly with 38%, 13% and 28% efficiency, respectively Streptomyces sp. carbobenzoxy-Gln-Gly-hydroxamate + ?
-
 ?
2.3.2.13 protein-bound gamma-glutamine + alkylamine
-
 Cavia porcellus protein N5-alkylglutamine + NH3
-
 ?
2.3.2.13 protein-bound gamma-glutamine + alkylamine no activity with native bovine serum albumin Streptomyces sp. protein N5-alkylglutamine + NH3
-
 ?
2.3.2.13 protein-bound gamma-glutamine + alkylamine no activity with bovine myosin, histone mixture, human serum fibronectin, spinach ribulose 1,5-diphosphate carboxylase-oxygenase, carbobenzoxyglutamine, carbobenzoxy-Asn-Gly Streptomyces sp. protein N5-alkylglutamine + NH3
-
 ?

Subunits

EC Number Subunits Comment Organism
2.3.2.13 monomer
-
 Cavia porcellus
2.3.2.13 monomer 1 * 40000, SDS-PAGE Streptomyces sp.

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
2.3.2.13 37
-
 assay at Cavia porcellus
2.3.2.13 37
-
 assay at Streptomyces sp.
2.3.2.13 50
-
 at pH 6.0 Streptomyces sp.

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
2.3.2.13 37
-
 10 min stable, pH 5-9 Streptomyces sp.
2.3.2.13 40
-
 10 min stable, pH 7 Streptomyces sp.
2.3.2.13 50
-
 26% loss of activity within 10 min, pH 7.0 Streptomyces sp.

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
2.3.2.13 additional information
-
-
 Cavia porcellus
2.3.2.13 additional information
-
 pI: 8.9 Streptomyces sp.
2.3.2.13 6 7
-
 Streptomyces sp.

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
2.3.2.13 5 9 10 min stable, 37°C Streptomyces sp.