Detailed Peptide Information
This page shows detailed information of individual peptides present in PlantPepDB database. The page is majorly divided into 3 sections. The first sections contains primary information like peptide activity, source, sequence, etc. In the secondary information section user can access the tertiary structure as well as the physico-chemical properties by clicking the respective links. Further there is also link of the source database and research article from which the peptide data is retrieved. Download the information by clicking
| Primary Information |
|---|
| PPepDB ID | PPepDB_4424 |
| Peptide Name | ALLN1_ALLSA |
| PMID(s) | --NA-- |
| Plant Source (Scientific Name) | Allium sativum |
| Plant Source (Common Name) | Garlic |
| Plant Family | Amaryllidaceae |
| Peptide Family | --NA-- |
| Peptide Function | Signaling-peptide |
| Peptide Function Description | 3D-structure; Chloride; Direct protein sequencing; EGF-like domain; Glycoprotein; Lyase; Pyridoxal phosphate; Signal; Vacuole | Alliin lyase 1 precursor (EC 4.4.1.4) (Alliinase-1) (Cysteine,sulphoxide lyase 1).Vacuole. |
| Activity Against | --NA-- |
| IC50 value | --NA-- |
| Sequence | ALIKDESVYNNLLNYMTKNTEGTPRETQLRSLKVLKEVVAMVKTQKGTMRDLNTFGFKKLRERWVNITALLDQSDRFSYQELPQSEYCNYFRRMRPPSPSEAVANINCSEHGRAFLDGIISEGSPKCECNTCYTGPDCSEKIQGCSADVAHEVVGNAAAKDRYIVFGVGVTQLIHGLVISLSPNMTATPDAPESKVVAHAMVESYKKIGSCNKMPCLVILTCIIMSNSLVNNNNMVQAKMTWTMKAAEEAPFYPVFREQTKYFNKKGYVWAGNAANYVNVSNPEQYIEMVTSPNNPEGLLQLMYYLKDMVKAKRKTPLIKQLFIDQTETASRRPFIRHAVIKGCKSIYDMVYYWPHYTPIKYKADEDILLFTMSKFTGHSGSRFGWSGDGLFLEEYWKQHKEASAVLVSPWHRMSYFFNPVSNFISFELEKTIKELYAWVKCEWEEDKDCYQTFQNGRINTQNGVGFEASSRYVRLSLIKTQDDFD |
| Sequence Length | 486 |
| Validation | Experimental evidence at protein level |
| Average Molecular Weight (Da) | 55638.66 |
| Monoisotopic Molecular Weight (Da) | 55602.54 |
| Isoelectric Point (pI) | 8.4 |
| Method / Extraction | --NA-- |
| External links (Uniprot, PDB and Source Information Database) |
|---|
| Uniprot | Q01594 |
| NCBI | --NA-- |
| EMBL | Z12622 |
| Link to Source Databases | SPdb8008 |
|---|
| Addtional Information | FUNCTION:Able to cleave the C-S bond of sulfoxide derivatives of Cys to produce allicin, thus giving rise to all sulfur compounds which are responsible for most of the properties of garlic, such as the specific smell and flavor as well as the health benefits like blood lipid or blood pressure lowering.CATALYTIC ACTIVITY:An S-alkyl-L-cysteine S-oxide = an alkyl sulfenate 2-aminoacrylate.COFACTOR:Pyridoxal phosphate.SUBUNIT:Homodimer.TISSUE SPECIFICITY:Bulb and shoots.DOMAIN:The 6 Cys residues of the EGF-like domain are arranged in a disulfide pattern different from the one found in the canonical EGFs. The function of this domain is unclear. It may be a binding site for other proteins or the docking site for a putative alliinase receptor.SIMILARITY:Contains 1 EGF-like domain.WEB RESOURCE:Name=Protein Spotlight; Note=What's that smell? - Issue 39 of October 2003; URL="http://www.expasy.org/spotlight/back_issues/sptlt039.shtml"; |
