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Literature summary extracted from
- Biochemical characterization of L-asparaginase in NaCl-tolerant Staphylococcus sp. OJ82 isolated from fermented seafood (2014), J. Microbiol. Biotechnol., 24, 1096-1104.
Cloned(Commentary)
| EC Number | Cloned (Comment) | Organism |
|---|---|---|
| 3.5.1.1 | expressed in Escherichia coli BL21(DE3) cells | Staphylococcus sp. |
General Stability
| EC Number | General Stability | Organism |
|---|---|---|
| 3.5.1.1 | the enzyme retains more than 60% of its activity under 2 M NaCl condition | Staphylococcus sp. |
Inhibitors
| EC Number | Inhibitors | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.5.1.1 | Mg2+ | about 25% residual activity at 10 mM | Staphylococcus sp. |  |
| 3.5.1.1 | Ni2+ | about 90% residual activity at 10 mM | Staphylococcus sp. | |
| 3.5.1.1 | Zn2+ | about 90% residual activity at 10 mM | Staphylococcus sp. | |
KM Value [mM]
| EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|---|
| 3.5.1.1 | 2.2 | - |
L-asparagine | at pH 8.6 and 37°C | Staphylococcus sp. | |
Metals/Ions
| EC Number | Metals/Ions | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.5.1.1 | Co2+ | about 263.9% activity at 10 mM | Staphylococcus sp. | |
| 3.5.1.1 | Cu2+ | about 109.3% activity at 10 mM | Staphylococcus sp. | |
| 3.5.1.1 | Fe2+ | about 203.7% activity at 10 mM | Staphylococcus sp. | |
| 3.5.1.1 | additional information | not influenced by K+ | Staphylococcus sp. |
Molecular Weight [Da]
| EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|---|
| 3.5.1.1 | 37500 | - |
2 * 37500, SDS-PAGE | Staphylococcus sp. |
Natural Substrates/ Products (Substrates)
| EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.5.1.1 | L-asparagine + H2O | Staphylococcus sp. | 100% activity | L-aspartate + NH3 | - |
? | |
| 3.5.1.1 | L-asparagine + H2O | Staphylococcus sp. OJ82 | 100% activity | L-aspartate + NH3 | - |
? | |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.5.1.1 | Staphylococcus sp. | J9H7D1 | - |
- |
| 3.5.1.1 | Staphylococcus sp. OJ82 | J9H7D1 | - |
- |
Purification (Commentary)
| EC Number | Purification (Comment) | Organism |
|---|---|---|
| 3.5.1.1 | Ni-NTA column chromatography | Staphylococcus sp. |
Specific Activity [micromol/min/mg]
| EC Number | Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|---|
| 3.5.1.1 | 0.88 | - |
crude cell extract, at pH 8.6 and 37°C | Staphylococcus sp. |
| 3.5.1.1 | 113.1 | - |
after 128.47fold purification, at pH 8.6 and 37°C | Staphylococcus sp. |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.5.1.1 | L-asparagine + H2O | 100% activity | Staphylococcus sp. | L-aspartate + NH3 | - |
? | |
| 3.5.1.1 | L-asparagine + H2O | 100% activity | Staphylococcus sp. OJ82 | L-aspartate + NH3 | - |
? | |
| 3.5.1.1 | L-glutamine + H2O | 58.2% activity compared to L-asparagine | Staphylococcus sp. | ? | - |
? | |
| 3.5.1.1 | L-glutamine + H2O | 58.2% activity compared to L-asparagine | Staphylococcus sp. OJ82 | ? | - |
? | |
Subunits
| EC Number | Subunits | Comment | Organism |
|---|---|---|---|
| 3.5.1.1 | homodimer | 2 * 37500, SDS-PAGE | Staphylococcus sp. |
Synonyms
| EC Number | Synonyms | Comment | Organism |
|---|---|---|---|
| 3.5.1.1 | Asn | - |
Staphylococcus sp. |
| 3.5.1.1 | L-asparaginase | - |
Staphylococcus sp. |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.5.1.1 | 37 | - |
- |
Staphylococcus sp. |
Temperature Range [°C]
| EC Number | Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.5.1.1 | 37 | 50 | over 90% of activity is retained between 37°C and 50°C. Below 25°C, the enzyme loses most of its activity | Staphylococcus sp. |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.5.1.1 | 37 | 50 | the enzyme shows no loss of activity after 30 min at 37°C and 40% loss of activity after 30 min at 50°C | Staphylococcus sp. |
Turnover Number [1/s]
| EC Number | Turnover Number Minimum [1/s] | Turnover Number Maximum [1/s] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|---|
| 3.5.1.1 | 4.65 | - |
L-asparagine | at pH 8.6 and 37°C | Staphylococcus sp. | |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.5.1.1 | 10 | - |
- |
Staphylococcus sp. |
pH Range
| EC Number | pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.5.1.1 | 8 | 11 | more than 50% activity between pH 8.0 and 11.0, while activity is dramatically decreased to 20% below pH 8.0 | Staphylococcus sp. |
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