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Literature summary for 3.4.22.14 extracted from

  • Grozdanovic, M.; Popovic, M.; Polovic, N.; Burazer, L.; Vuckovic, O.; Atanaskovic-Markovic, M.; Lindner, B.; Petersen, A.; Gavrovic-Jankulovic, M.
    Evaluation of IgE reactivity of active and thermally inactivated actinidin, a biomarker of kiwifruit allergy (2012), Food Chem. Toxicol., 50, 1013-1018.
    View publication on PubMed

Activating Compound

Activating Compound Comment Organism Structure
L-cysteine the enzyme is activated in 20 mM potassium phosphate buffer, pH 6.5 containing 52 mM L-cysteine and 2 mM EDTA (1:1 (v/v)) for 1 h at 45°C Actinidia deliciosa

Application

Application Comment Organism
medicine actinidin is a biomarker of kiwifruit allergy Actinidia deliciosa

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
22000
-
x * 22000, active enzyme, SDS-PAGE Actinidia deliciosa
30000
-
x * 30000, thermally inactivated enzyme, SDS-PAGE Actinidia deliciosa

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
casein + H2O Actinidia deliciosa
-
?
-
?
Gelatin + H2O Actinidia deliciosa
-
?
-
?

Organism

Organism UniProt Comment Textmining
Actinidia deliciosa
-
cultivar Hayward
-

Purification (Commentary)

Purification (Comment) Organism
DEAE-Sephadex A-50 gel filtration and SP-Sephadex C-50 gel filtration Actinidia deliciosa

Source Tissue

Source Tissue Comment Organism Textmining
fruit
-
Actinidia deliciosa
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
casein + H2O
-
Actinidia deliciosa ?
-
?
Gelatin + H2O
-
Actinidia deliciosa ?
-
?

Subunits

Subunits Comment Organism
? x * 22000, active enzyme, SDS-PAGE Actinidia deliciosa
? x * 30000, thermally inactivated enzyme, SDS-PAGE Actinidia deliciosa

Synonyms

Synonyms Comment Organism
Act d 1
-
Actinidia deliciosa
actinidin
-
Actinidia deliciosa

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
95
-
the enzyme is thermally inactivated after 5 min at 95°C Actinidia deliciosa