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Literature summary extracted from

  • Gallo, G.; De Angelis, M.; McSweeney, P.L.; Corbo, M.R.; Gobbetti, M.
    Partial purification and characterization of an X-prolyl dipeptidyl aminopeptidase from Lactobacillus sanfranciscensis CB1 (2005), Food Chem., 91, 535-544.
    View publication on PubMed

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.4.14.11 1,10-phenanthroline competitive Fructilactobacillus sanfranciscensis
3.4.14.11 3,4-dichloroisocoumarin competitive Fructilactobacillus sanfranciscensis
3.4.14.11 Hg2+
-
 Fructilactobacillus sanfranciscensis
3.4.14.11 Mn2+
-
 Fructilactobacillus sanfranciscensis
3.4.14.11 p-chloromercuribenzoate competitive Fructilactobacillus sanfranciscensis
3.4.14.11 Zn2+
-
 Fructilactobacillus sanfranciscensis

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.4.14.11 additional information
-
 additional information
-
 Fructilactobacillus sanfranciscensis

Organism

EC Number Organism UniProt Comment Textmining
3.4.14.11 Fructilactobacillus sanfranciscensis
-
-
-
3.4.14.11 Fructilactobacillus sanfranciscensis CB1
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.4.14.11 partial Fructilactobacillus sanfranciscensis

Subunits

EC Number Subunits Comment Organism
3.4.14.11 monomer 1 * 49200-56000, SDS-PAGE Fructilactobacillus sanfranciscensis

Synonyms

EC Number Synonyms Comment Organism
3.4.14.11 PepX
-
 Fructilactobacillus sanfranciscensis
3.4.14.11 prolyl dipeptidyl aminopeptidase
-
 Fructilactobacillus sanfranciscensis

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.4.14.11 30
-
-
 Fructilactobacillus sanfranciscensis

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.4.14.11 6
-
-
 Fructilactobacillus sanfranciscensis