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Results 1 - 10 of 16 > >>
EC Number Natural Substrates Commentary (Nat. Sub.)
Show all pathways known for 3.1.3.26Display the word mapDisplay the reaction diagram Show all sequences 3.1.3.26more constitutive enzyme
Show all pathways known for 3.1.3.26Display the word mapDisplay the reaction diagram Show all sequences 3.1.3.26more highest activity under anaerobic conditions, during the exponential growth no activity observed
Show all pathways known for 3.1.3.26Display the word mapDisplay the reaction diagram Show all sequences 3.1.3.26more highest activity in cells in the late stationary phase
Show all pathways known for 3.1.3.26Display the word mapDisplay the reaction diagram Show all sequences 3.1.3.26more undegraded phytates can cause mineral deficiencies in humans. The presence of undigested phytate in the colon may protect against the development of colonic carcinoma
Show all pathways known for 3.1.3.26Display the word mapDisplay the reaction diagram Show all sequences 3.1.3.26more role of phytase in Ca2+ mobilization during germination of mung bean seed via a salvage pathway that involves allosteric activation by myo-inositol triphosphate
Show all pathways known for 3.1.3.26Display the word mapDisplay the reaction diagram Show all sequences 3.1.3.26more degradation of phytate by high-phytase Saccharomyces cerevisiae strains during simulated gastrointestinal digestion. The enzyme may be a 3-phytase, EC 3.1.3.8, or a 6-phytase, EC 3.1.3.26. The product of the hydrolysis of myo-inositol hexakisphosphate i.e. myo-inositol 1,2,3,4,5-pentakisphosphate or myo-inositol 1,3,4,5,6-pentakisphosphate has not been identified
Show all pathways known for 3.1.3.26Display the word mapDisplay the reaction diagram Show all sequences 3.1.3.26more determination of phytase activity of bacteriocins producing lactic acid bacteria previously isolated from spontaneous rye sourdough. The results show that the highest extracellular phytase activity produces Pediococcus pentosaceus KTU05-8 and KTU05-9 strains, as compared to Lactobacillus sakei strain KTU05-6, Pediococcus acidilactici strain KTU05-7, and Pediococcus pentosaceus KTU05-10, with a volumetric phytase activity of 32 and 54 U/ml, respectively, under conditions similar to leavening of bread dough (pH 5.5 and 30°C). In vitro studies in simulated gastrointestinal tract media pH provide that bioproducts prepared with Pediococcus pentosaceus strains used in wholemeal wheat bread preparation increase solubility of iron, zinc, manganese, calcium, and phosphorus average 30%
Show all pathways known for 3.1.3.26Display the word mapDisplay the reaction diagram Show all sequences 3.1.3.26more effect of sourdough on the myo-inositol phosphates levels, overview
Show all pathways known for 3.1.3.26Display the word mapDisplay the reaction diagram Show all sequences 3.1.3.26myo-inositol hexakisphosphate + H2O constitutive
Show all pathways known for 3.1.3.26Display the word mapDisplay the reaction diagram Show all sequences 3.1.3.26myo-inositol hexakisphosphate + H2O inducible enzyme
Results 1 - 10 of 16 > >>