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Literature summary extracted from
- Characterization of Mg-dechelatase activity obtained from Fragaria x ananassa fruit (2002), Plant Physiol. Biochem., 40, 111-118 .
No PubMed abstract available
Activating Compound
| EC Number | Activating Compound | Comment | Organism | Structure |
|---|---|---|---|---|
| 4.99.1.10 | EDTA | - |
Fragaria x ananassa |  |
| 4.99.1.10 | H2O2 | - |
Fragaria x ananassa | |
| 4.99.1.10 | naringenin | - |
Fragaria x ananassa | |
| 4.99.1.10 | p-coumaric acid | - |
Fragaria x ananassa | |
| 4.99.1.10 | umbelliferone | - |
Fragaria x ananassa | |
Inhibitors
| EC Number | Inhibitors | Comment | Organism | Structure |
|---|---|---|---|---|
| 4.99.1.10 | Ca2+ | - |
Fragaria x ananassa | |
| 4.99.1.10 | caffeic acid | - |
Fragaria x ananassa | |
| 4.99.1.10 | catechin | - |
Fragaria x ananassa | |
| 4.99.1.10 | ellagic acid | - |
Fragaria x ananassa | |
| 4.99.1.10 | Hg2+ | strong inhibition | Fragaria x ananassa | |
| 4.99.1.10 | Mg2+ | - |
Fragaria x ananassa | |
| 4.99.1.10 | quercetin | very strong inhibition | Fragaria x ananassa | |
| 4.99.1.10 | reduced glutathione | - |
Fragaria x ananassa | |
KM Value [mM]
| EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|---|
| 4.99.1.10 | 0.000081 | - |
chlorophyllin a | in 50 mM Tris-tricine buffer, at 37°C and pH 8.8 | Fragaria x ananassa | |
Molecular Weight [Da]
| EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|---|
| 4.99.1.10 | 2180 | - |
gel filtration | Fragaria x ananassa |
Natural Substrates/ Products (Substrates)
| EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 4.99.1.10 | chlorophyllide a + 2 H+ | Fragaria x ananassa | - |
pheophorbide a + Mg2+ | - |
? | |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 4.99.1.10 | Fragaria x ananassa | - |
- |
- |
Source Tissue
| EC Number | Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|---|
| 4.99.1.10 | fruit | - |
Fragaria x ananassa | - |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 4.99.1.10 | chlorophyllide a + 2 H+ | - |
Fragaria x ananassa | pheophorbide a + Mg2+ | - |
? | |
| 4.99.1.10 | chlorophyllin a + 2 H+ | - |
Fragaria x ananassa | pheophytin a + Mg2+ | - |
? | |
Synonyms
| EC Number | Synonyms | Comment | Organism |
|---|---|---|---|
| 4.99.1.10 | MDS | - |
Fragaria x ananassa |
| 4.99.1.10 | Mg-dechelatase | - |
Fragaria x ananassa |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 4.99.1.10 | 50 | - |
- |
Fragaria x ananassa |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 4.99.1.10 | 100 | - |
at high ionic strength, the enzyme extract is inactivated after 10 min at 100°C | Fragaria x ananassa |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 4.99.1.10 | 7.1 | - |
in phosphate buffer | Fragaria x ananassa |
| 4.99.1.10 | 8.6 | - |
in Tris-tricine buffer | Fragaria x ananassa |
Expression
| EC Number | Organism | Comment | Expression |
|---|---|---|---|
| 4.99.1.10 | Fragaria x ananassa | during strawberry fruit ripening, the Mg-dechelatase activity decreases from small green to large green stage and then increases again in mature fruit | down |
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