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Literature summary extracted from

  • Betsche, T.; Fretzdorff, B.
    Biodegradation of oxalic acid from spinach using cereal radicles (2005), J. Agric. Food Chem., 53, 9751-9758.
    View publication on PubMed

Localization

EC Number Localization Comment Organism GeneOntology No. Textmining
1.2.3.4 cell wall stained after incubation with 4-chloro-1-naphthol Hordeum vulgare 5618
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1.2.3.4 cell wall stained after incubation with 4-chloro-1-naphthol Secale cereale 5618
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1.2.3.4 cell wall stained after incubation with 4-chloro-1-naphtol Triticum aestivum 5618
-

Organism

EC Number Organism UniProt Comment Textmining
1.2.3.4 Avena sativa
-
 oat, with freshly sliced oat radicles little oxalate degradation is oberserved
-
1.2.3.4 Hordeum vulgare
-
 barley, var. Alpaca, freshly sliced barley radicles are less effective in oxalate degradation than rye radicles
-
1.2.3.4 Secale cereale
-
 commercial blend
-
1.2.3.4 Triticum aestivum
-
 wheat, var.Zentos, freshly sliced wheat radicles are less effective in oxalate degradation than rye radicles
-
1.2.3.4 Triticum spelta
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 commercial blend, freshly sliced spelt radicles are less effective in oxalate degradation than rye radicles
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1.2.3.4 Zea mays
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 maize, with maize radicle negligble oxalate degradation is observed
-

Source Tissue

EC Number Source Tissue Comment Organism Textmining
1.2.3.4 radicle
-
 Triticum aestivum
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1.2.3.4 radicle
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 Hordeum vulgare
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1.2.3.4 radicle
-
 Zea mays
-
1.2.3.4 radicle
-
 Avena sativa
-
1.2.3.4 radicle
-
 Triticum spelta
-
1.2.3.4 radicle fresh or heat dried (55°C for 16 h, with T increased in 5°C steps to reach 75°C) radicles are used. Heat drying reduces the rate of oxalate degradation activity by approximately half. Deep-freezing the radicles to -20°C does not lead to any loss of oxalate degradation activity within 4 weeks of storage Secale cereale
-
1.2.3.4 seedling different developmental stages were examined (complete seedling with radicles) with the oxalate degradation rate being similarly high for 4-8-old seedlings Secale cereale
-

Synonyms

EC Number Synonyms Comment Organism
1.2.3.4 Germin
-
 Triticum aestivum
1.2.3.4 Germin
-
 Hordeum vulgare
1.2.3.4 Germin
-
 Zea mays
1.2.3.4 Germin
-
 Avena sativa
1.2.3.4 Germin
-
 Secale cereale
1.2.3.4 Germin
-
 Triticum spelta

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
1.2.3.4 18 35 in situ, max. rate of oxalate degradation in the liquid phase of a spinach (commercial frozen) preparation, the rate of oxalate degradation in spinach suspension and the solid phase is lower. In fresh spinach (without any heat treatment) little oxalate degradation occurs Secale cereale
1.2.3.4 30 60 in situ in an oxalate solution Secale cereale

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
1.2.3.4 5 55 in situ, max. oxalate degradation in the liquid phase of a spinach (commercial frozen) preparation, the rate of oxalate degradation in spinach suspension and the solid phase is lower. In fresh spinach (without any heat treatment) little oxalate degradation occurs Secale cereale
1.2.3.4 20 70 in situ in an oxalate solution at different time intervals of incubation Secale cereale

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
1.2.3.4 4
-
 in situ, max. rate of oxalate degradation in the liquid phase of a spinach (commercial frozen) preparation, the max. rate of oxalate degradation in spinach suspension and the solid phase is reached at pH 3.5 Secale cereale
1.2.3.4 4 4.5 maximum activity, in situ at 25°C with a oxalate solution Secale cereale