EC Number | Activating Compound | Comment | Organism | Structure |
---|---|---|---|---|
3.4.21.26 | additional information | decrease in enzyme activity in plasma of relapsing remitting multiple sclerose patients | Homo sapiens |
EC Number | Inhibitors | Comment | Organism | Structure |
---|---|---|---|---|
3.4.21.26 | Z-Pro-prolinal | - |
Homo sapiens |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
3.4.21.26 | Homo sapiens | - |
- |
- |
3.4.21.26 | Sus scrofa | - |
- |
- |
EC Number | Purification (Comment) | Organism |
---|---|---|
3.4.21.26 | partial, ion exchange chromatography | Sus scrofa |
EC Number | Source Tissue | Comment | Organism | Textmining |
---|---|---|---|---|
3.4.21.26 | brain | - |
Sus scrofa | - |
3.4.21.26 | plasma | - |
Homo sapiens | - |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.4.21.26 | Z-Gly-Pro-7-amido-4-methylcoumarin | assay at pH 7.0, 30°C | Sus scrofa | Z-Gly-Pro + 7-amino-4-methylcoumarin | - |
? | |
3.4.21.26 | Z-Gly-Pro-7-amido-4-methylcoumarin + H2O | assay at pH 7.0, 30°C | Homo sapiens | z-Gly-Pro + 7-amino-4-methylcoumarin | - |
? |
EC Number | Synonyms | Comment | Organism |
---|---|---|---|
3.4.21.26 | POP | - |
Homo sapiens |
3.4.21.26 | POP | - |
Sus scrofa |
3.4.21.26 | prolyl oligopeptidase | - |
Homo sapiens |
3.4.21.26 | prolyl oligopeptidase | - |
Sus scrofa |
EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.4.21.26 | 30 | - |
assay at | Homo sapiens |
3.4.21.26 | 30 | - |
assay at | Sus scrofa |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
3.4.21.26 | 7 | - |
assay at | Homo sapiens |
3.4.21.26 | 7 | - |
assay at | Sus scrofa |
EC Number | General Information | Comment | Organism |
---|---|---|---|
3.4.21.26 | physiological function | implicated in neurodegeneration and in modulation of the inflammatory response | Homo sapiens |