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Literature summary extracted from

  • Kim, Y.; Huff-Lonergan, E.; Lonergan, S.
    Effect of calcium lactate on m-calpain activity and protein degradation under oxidising conditions (2012), Food Chem., 131, 73-78.
No PubMed abstract available

Activating Compound

EC Number Activating Compound Comment Organism Structure
3.4.22.53 calcium lactate
-
 Sus scrofa

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
3.4.22.53 Ca2+ required for activity Sus scrofa

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
3.4.22.53 casein + H2O Sus scrofa
-
 ?
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.4.22.53 Sus scrofa
-
-
-

Oxidation Stability

EC Number Oxidation Stability Organism
3.4.22.53 the pre-incubation of m-calpain with H2O2 results in a significant decrease of m-calpain activity under non-reducing condition. The addition of calcium lactate (5 mM) to the pre-incubation mixture of m-calpain with H2O2 (0.05 mM) results in a more extensive loss of m-calpain activity compared to the equal amount of CaCl2 addition to the pre-incubation mixture Sus scrofa

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.4.22.53 longissimus lumborum
-
 Sus scrofa
-
3.4.22.53 skeletal muscle
-
 Sus scrofa
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.4.22.53 casein + H2O
-
 Sus scrofa ?
-
 ?

Synonyms

EC Number Synonyms Comment Organism
3.4.22.53 m-calpain
-
 Sus scrofa