3.4.22.14 2-(acetamido)ethylene 2'-pyridyl disulfide + H2O reactivity probe, analysis of temperature-dependence of reaction kinetics Actinidia chinensis ? - ? 383632 3.4.22.14 2-(acetoxy)ethylene 2'-pyridyl disulfide + H2O reactivity probe, analysis of temperature-dependence of reaction kinetics Actinidia chinensis ? - ? 383633 3.4.22.14 2-(N'-acetyl-D-phenylalanyl)hydroxyethylene 2'-pyridyl disulfide + H2O reactivity probe, analysis of temperature-dependence of reaction kinetics Actinidia chinensis ? - ? 383635 3.4.22.14 2-(N'-acetyl-D-phenylalanylamino)ethylene 2'-pyridyl disulfide + H2O reactivity probe, analysis of temperature-dependence of reaction kinetics Actinidia chinensis ? - ? 383636 3.4.22.14 2-(N'-acetyl-L-phenylalanyl)hydroxyethylene 2'-pyridyl disulfide + H2O reactivity probe, analysis of temperature-dependence of reaction kinetics Actinidia chinensis ? - ? 383637 3.4.22.14 2-(N'-acetyl-L-phenylalanylamino)ethylene 2'-pyridyl disulfide + H2O reactivity probe, analysis of temperature-dependence of reaction kinetics Actinidia chinensis ? - ? 383638 3.4.22.14 acetyl-Gly p-nitrophenyl ester + H2O - Actinidia chinensis acetyl-Gly + 4-nitrophenol - ? 65240 3.4.22.14 acetyl-Gly-Lys methyl ester + H2O - Actinidia chinensis acetyl-Gly-Lys + methanol - ? 65244 3.4.22.14 acetyl-Lys methyl ester + H2O - Actinidia chinensis acetyl-Lys + methanol - ? 65243 3.4.22.14 acid-soluble collagen + H2O - Actinidia deliciosa ? - ? 411569 3.4.22.14 amylase + H2O human salivary amylase is highly susceptible to digestion with actinidin. 83% of amylase function is lost within a 5 minutes incubation period at 37°C in mixtures of 1 part kiwifruit: 3 parts saliva Actinidia deliciosa ? - ? 407109 3.4.22.14 atelocollagen + H2O - Actinidia deliciosa additional information actinaidin cleaves the atelocollagen molecule at specific sites on the inside of the interstrand cross-linking peptides. The actinidain-processed atelocollagen shows only monomeric alpha1 and alpha2 chains, with no beta and gamma chains, atelocollagen retains its typical triple helical structure ? 366676 3.4.22.14 benzoyl-Arg 4-nitroanilide + H2O - Actinidia chinensis benzoyl-Arg + 4-nitroaniline - ? 15328 3.4.22.14 benzoyl-Arg ethyl ester + H2O - Actinidia chinensis benzoyl-Arg + ethanol - ? 36926 3.4.22.14 benzoyl-Gly p-nitrophenyl ester + H2O - Actinidia chinensis benzoyl-Gly + p-nitrophenol - ? 65241 3.4.22.14 Benzoyl-L-Arg ethyl ester + H2O - Actinidia chinensis Benzoyl-L-Arg + ethanol - ? 15846 3.4.22.14 benzoyl-L-Lys methyl ester + H2O - Actinidia chinensis benzoyl-L-Lys + methanol - ? 453081 3.4.22.14 benzyloxycarbonyl 4-nitrophenyl ester + H2O - Actinidia chinensis benzyl formate + 4-nitrophenol - ? 454018 3.4.22.14 benzyloxycarbonyl-Gly p-nitrophenyl ester + H2O - Actinidia chinensis benzyloxycarbonyl-Gly + p-nitrophenol - ? 65242 3.4.22.14 Benzyloxycarbonyl-Lys methyl ester + H2O - Actinidia chinensis Benzyloxycarbonyl-Lys + methanol - ? 15465 3.4.22.14 benzyloxycarbonyl-Lys p-nitrophenyl ester + H2O - Actinidia chinensis benzyloxycarbonyl-Lys + 4-nitrophenol - ? 65246 3.4.22.14 benzyloxycarbonyl-Phe-Arg-7-amido-4-methylcoumarin + H2O - Actinidia chinensis ? - ? 95073 3.4.22.14 benzyloxycarbonyl-Phe-Arg-7-amido-4-methylcoumarin + H2O - Actinidia deliciosa ? - ? 95073 3.4.22.14 butyloxycarbonyl-Phe-NH-CH2CN + H2O - Actinidia chinensis ? - ? 65249 3.4.22.14 casein + H2O - Actinidia deliciosa ? - ? 15445 3.4.22.14 casein + H2O - Actinidia chinensis ? - ? 15445 3.4.22.14 casein + H2O efficiently hydrolized in acidic pHs Actinidia deliciosa ? - ? 15445 3.4.22.14 casein + H2O efficiently hydrolized in acidic pHs Actinidia deliciosa cv. Hayward ? - ? 15445 3.4.22.14 Collagen + H2O efficiently hydrolized at neutral or mild basic pH Actinidia deliciosa ? - ? 16347 3.4.22.14 Collagen + H2O efficiently hydrolized at neutral or mild basic pH Actinidia deliciosa cv. Hayward ? - ? 16347 3.4.22.14 Collagen type I + H2O actinidin can hydrolyze collagen types I and II at neutral and alkaline pH Actinidia deliciosa ? - ? 16153 3.4.22.14 Collagen type I + H2O the hydrolysis of types I and II collagen by actinidin under different pH conditions is monitored by SDS-PAGE: good digestion of type I collagen at pH 7 (phosphate buffer) or pH 8.5 (Tris-HCl buffer). In citrate buffer (pH 5.5), actinidin digests more than half of the collagen type I, but in acetate buffer (pH 4), the enzyme does not hydrolyze this substrate Actinidia deliciosa ? - ? 16153 3.4.22.14 Collagen type I + H2O actinidain cleaves between Gly1032 and Gly1033, limited hydrolysis by actinidain protease produces monomeric collagen, which consisted almost entirely of alpha1 and alpha2 chains Actinidia deliciosa ? - ? 16153 3.4.22.14 collagen type II + H2O actinidin can hydrolyze collagen types I and II at neutral and alkaline pH Actinidia deliciosa ? - ? 367700 3.4.22.14 collagen type II + H2O the hydrolysis of types I and II collagen by actinidin under different pH conditions is monitored by SDS-PAGE: good digestion of type I collagen at pH 7 (phosphate buffer) or pH 8.5 (Tris-HCl buffer). In citrate buffer (pH 5.5), or acetate buffer (pH 4), the enzyme does not hydrolyze this substrate Actinidia deliciosa ? - ? 367700 3.4.22.14 ethyl 2-pyridyl disulfide + H2O reactivity probe, analysis of temperature-dependence of reaction kinetics Actinidia chinensis ? - ? 384684 3.4.22.14 Fibrinogen + H2O efficiently hydrolized at neutral or mild basic pH Actinidia deliciosa ? - ? 15619 3.4.22.14 Fibrinogen + H2O efficiently hydrolized at neutral or mild basic pH Actinidia deliciosa cv. Hayward ? - ? 15619 3.4.22.14 Gelatin + H2O - Actinidia chinensis ? - ? 16570 3.4.22.14 Gelatin + H2O - Actinidia deliciosa ? - ? 16570 3.4.22.14 Hemoglobin + H2O - Actinidia chinensis ? - ? 15450 3.4.22.14 human occludin + H2O human occludin is fragmented, and putative Act d1 cleavage sites are identified in extracellular loops of human occludin Actinidia deliciosa ? - ? 450060 3.4.22.14 Insulin B-chain + H2O the enzyme cleaves most readily the carboxyl peptide bonds of those residues of the B-chain acylated by large hydrophobic residues - Val, Leu, or Phe, but not Tyr - and also the Arg22-Gly23 bond Actinidia chinensis ? - ? 15728 3.4.22.14 kiwellin + H2O in vitro treatment of purified kiwellin, an allergenic protein formerly isolated from green kiwi fruit, with the protease actinidin from green kiwi fruit originates KiTH, a 20 kDa protein with 100% identity with the C-terminal region of kiwellin, and kissper, a described pore-forming peptide Actinidia deliciosa KiTH + kissper - ? 402718 3.4.22.14 additional information mechanism Actinidia chinensis ? - ? 89 3.4.22.14 additional information the interplay of electrostatic and binding interactions determine the active center chemistry and catalytic activity Actinidia chinensis ? - ? 89 3.4.22.14 additional information actinidain, from the juice of kiwi fruit, has no detrimental effect on either the motility of Trichuris muris or the nematode cuticle Actinidia chinensis ? - ? 89 3.4.22.14 additional information actinidin compared with type II or IV collagenase isolated from intact human umbilical vein endothelial cells, hepatocytes, and thymic epithelial cells with viability more than 90% Actinidia deliciosa ? - ? 89 3.4.22.14 additional information digestibility of kiwifruit allergens, actinidin (Act d 1) and thaumatin-like protein (Act d 2), is assessed using an in vitro digestion system that approximates physiological conditions with respect to the passage of food through the stomach into the duodenum: Act d 1 precipitates in simulated gastric fluid at pH 2 and digestion of the aggregated protein proceeds slowly. The residual precipitate redissolves completely in simulated duodenal fluid at pH 6.5 and is partially digested. Act d 1 and Act d 2 display nearly unchanged IgE binding abilities Actinidia deliciosa ? - ? 89 3.4.22.14 additional information the SDS–PAGE profile of cream milk treated with actinidin reveals that both caseins, whey proteins and MFGF proteins are sharply digested by the enzyme Actinidia deliciosa ? - ? 89 3.4.22.14 N-acetyl-L-Phe-Gly methyl ester + H2O stopped-flow spectral analysis of increasing content of co-solvent acetonitrile on kinetics Actinidia chinensis ? - ? 385244 3.4.22.14 N-acetyl-Phe-Gly methyl thionoester + H2O - Actinidia chinensis ? - ? 65250 3.4.22.14 N-alpha-benzyloxycarbonyl-L-lysine 4-nitrophenyl ester + H2O - Actinidia deliciosa N-alpha-benzyloxycarbonyl-L-lysine + 4-nitrophenol - ? 433984 3.4.22.14 N-alpha-benzyloxycarbonyl-L-lysine 4-nitrophenyl ester + H2O - Actinidia deliciosa cv. Hayward N-alpha-benzyloxycarbonyl-L-lysine + 4-nitrophenol - ? 433984 3.4.22.14 Nalpha-benzoyl-L-Arg p-nitroanilide + H2O - Actinidia chinensis Nalpha-benzoyl-L-Arg + 4-nitroaniline - ? 65236 3.4.22.14 Nalpha-benzyloxycarbonyl-L-Lys 4-nitrophenyl ester + H2O - Actinidia deliciosa Nalpha-benzyloxycarbonyl-L-Lys + 4-nitrophenol - ? 74434 3.4.22.14 Nalpha-benzyloxycarbonyl-L-Lys p-nitrophenyl ester + H2O - Actinidia chinensis Nalpha-benzyloxycarbonyl-L-Lys + 4-nitrophenol - ? 65237 3.4.22.14 occludin + H2O - Actinidia deliciosa ? - ? 393042 3.4.22.14 p-toluene-sulphonyl-L-glutamine p-nitrophenyl ester + H2O - Actinidia chinensis p-toluene-sulphonyl-L-glutamine + 4-nitrophenol - ? 65239 3.4.22.14 sheep IgG + H2O actinidin is ineffective on the heavy chain but has limited effects on the light chain Actinidia deliciosa ? - ? 434397 3.4.22.14 sheep IgG + H2O actinidin is ineffective on the heavy chain but has limited effects on the light chain Actinidia deliciosa cv. Hayward ? - ? 434397 3.4.22.14 succinylcasein + H2O - Actinidia chinensis ? - ? 65235 3.4.22.14 Tosyl-Arg methyl ester + H2O - Actinidia chinensis Tosyl-Arg + methanol - ? 15739