crystal structure of alliinase from garlic- apo form
Identifiers
Symbol
Alliinase_C
Pfam
PF04864
Pfam clan
CL0061
InterPro
IPR006948
SCOP2
1lk9 / SCOPe / SUPFAM
Available protein structures:
Pfam
structures / ECOD
PDB
RCSB PDB; PDBe; PDBj
PDBsum
structure summary
Alliinase EGF-like domain
crystal structure of alliinase from garlic- apo form
Identifiers
Symbol
EGF_alliinase
Pfam
PF04863
Pfam clan
CL0001
InterPro
IPR006947
SCOP2
1lk9 / SCOPe / SUPFAM
Available protein structures:
Pfam
structures / ECOD
PDB
RCSB PDB; PDBe; PDBj
PDBsum
structure summary
In enzymology, an alliin lyase (EC 4.4.1.4) is an enzyme that catalyzes the chemical reaction
an S-alkyl-L-cysteine S-oxide an alkyl sulfenate + 2-aminoacrylate
Hence, this enzyme has one substrate, S-alkyl-L-cysteine S-oxide, and two products, alkyl sulfenate and 2-aminoacrylate.
This enzyme belongs to the family of lyases, specifically the class of carbon-sulfur lyases. The systematic name of this enzyme class is S-alkyl-L-cysteine S-oxide alkyl-sulfenate-lyase (2-aminoacrylate-forming). Other names in common use include alliinase, cysteine sulfoxide lyase, alkylcysteine sulfoxide lyase, S-alkylcysteine sulfoxide lyase, L-cysteine sulfoxide lyase, S-alkyl-L-cysteine sulfoxide lyase, and alliin alkyl-sulfenate-lyase. It employs one cofactor, pyridoxal phosphate.
Many alliinases contain a novel N-terminal epidermal growth factor-like domain (EGF-like domain).[1]
^Kuettner EB, Hilgenfeld R, Weiss MS (November 2002). "The active principle of garlic at atomic resolution". J. Biol. Chem. 277 (48): 46402–7. doi:10.1074/jbc.M208669200. PMID 12235163.
odors, and tear-inducing properties. Alliinases are part of the plant's defense against herbivores. Alliinase is normally sequestered within a plant...
obtained from garlic. When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh...
chemicals can react forming toxic chemicals. In garlic, alliin and the enzyme alliinase are normally separated but form allicin if the vacuole is broken. A similar...
produced from alliin (a derivative of the amino acid cysteine) by the enzyme alliinase. Allicin is unstable and breaks down to form other sulfur compounds such...
amino acid cysteine. When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh...
lachrymatory factor synthase in Petiveria alliacea and its influence on alliinase-mediated formation of biologically active organosulfur compounds". Plant...
chopping an onion causes damage to cells which releases enzymes called alliinases. These break down amino acid sulfoxides and generate sulfenic acids. A...
Van Nerum, K.; Van Leuven, F.; Van Damme, E.J.M. (1997). "Lectin and alliinase are the predominant proteins in nectar from leek (Allium porrum L.) flowers"...
garlic are responsible. These are normally kept separate from an enzyme (alliinase) that can act on them. However, acidity damages the cells of the garlic...
can be produced from the cysteine derivative alliin using the enzyme alliinase. Diallyl disulfide and trisulfide are produced by decomposition of allicin...
Flavor is only released when plant cells are disrupted and the enzyme alliinase from the vacuole is able to degrade the alliins, yielding a wide variety...
of crushed garlic in oil. When a garlic clove is crushed, the enzyme alliinase is released forming allicin from the cysteine sulfoxide alliin. Allicin...
growing cancer cells. The alliinase containing food group, allium, has anti-cancer and anti-inflammatory properties. Alliinase is an enzyme, which acts...
antibody-directed enzyme prodrug therapy (ADEPT), using antibody-conjugated alliinase to produce a cytotoxic agent, allicin, in situ (at the site) of the cancer...
Global Information
