KEGG ENZYME: 3.2.1.149

ENZYME: 3.2.1.149

Entry

EC 3.2.1.149                Enzyme

Name

beta-primeverosidase

Class

Hydrolases;
Glycosylases;
Glycosidases, i.e. enzymes that hydrolyse O- and S-glycosyl compounds

Sysname

6-O-(beta-D-xylopyranosyl)-beta-D-glucopyranoside 6-O-(beta-D-xylosyl)-beta-D-glucohydrolase

Reaction(IUBMB)

a 6-O-(beta-D-xylopyranosyl)-beta-D-glucopyranoside + H2O = 6-O-(beta-D-xylopyranosyl)-beta-D-glucopyranose + an alcohol [RN:R05788]

Reaction(KEGG)

R05788

Substrate

6-O-(beta-D-xylopyranosyl)-beta-D-glucopyranoside [CPD:C11531];
H2O [CPD:C00001]

Product

6-O-(beta-D-xylopyranosyl)-beta-D-glucopyranose [CPD:C11535];
alcohol [CPD:C00069]

Comment

The enzyme is responsible for the formation of the alcoholic aroma in oolong and black tea. In addition to beta-primeverosides [i.e. 6-O-(beta-D-xylopyranosyl)-beta-D-glucopyranosides], it also hydrolyses 6-O-(beta-D-apiofuranosyl)-beta-D-glucopyranosides and, less rapidly, beta-vicianosides and 6-O-(alpha-L-arabinofuranosyl)-beta-D-glucopyranosides, but not beta-glucosides. Geranyl-, linaloyl-, benzyl- and p-nitrophenol glycosides are all hydrolysed.

History

EC 3.2.1.149 created 2001

Reference

Authors

Ijima Y, Ogawa K, Watanabe N, Usui T, Ohnishi-Kameyama M, Nagata T, Sakata K.

Title

Characterization of beta-primeverosidase, being concerned with alcoholic aroma formation in tea leaves to be processed into black tea, and preliminary observations on its substrate specificity.

Journal

J Agric Food Chem 46:1712-1718 (1998)

Reference

Authors

Ogawa K, Ijima Y, Guo W, Watanabe N, Usui T, Dong S, Tong Q, Sakata K.

Title

Purification of a beta-primeverosidase concerned with alcoholic aroma formation in tea leaves (cv. Shuxian) to be processed to oolong tea.

Journal

J Agric Food Chem 45:877-882 (1997)

Other DBs

ExplorEnz - The Enzyme Database:

3.2.1.149