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_5276 |
| Peptide Name | PGLR_SOLLC |
| PMID(s) | --NA-- |
| Plant Source (Scientific Name) | Solanum lycopersicum, Lycopersicon esculentum |
| Plant Source (Common Name) | Tomato |
| Plant Family | Solanaceae |
| Peptide Family | --NA-- |
| Peptide Function | Signaling-peptide |
| Peptide Function Description | Apoplast; Cell wall; Cell wall biogenesis/degradation; Direct protein sequencing; Fruit ripening; Genetically modified food; Glycoprotein; Glycosidase; Hydrolase; Repeat; Secreted; Signal | Polygalacturonase-2 precursor (EC 3.2.1.15) (PG) (PG-2A) (PG-2B),(Pectinase).Secreted, extracellular space, apoplast. |
| Activity Against | --NA-- |
| IC50 value | --NA-- |
| Sequence | EACSSRTPVQFVVPKNKNYLLKQITFSGPCRSSISVKIFGSLEASSKISDEALLYNYGSGNSEAYVSNVTVNEAKIIGAENGVRIKTWQGGSGQASNIKFLNVEMQDLTFWNCKNLKVNNLKSKNAQQIHIKFESCTNVVASNLMINASAKSPNTDGMVIQRNSILLLIIIFASSISTCRSNVIDDNLFKQVYDNILEQEFAHDFQATNFPCEGIIMENINLVGESGKPSEATCKNVHFNNAEHVTPHCTSLEISEDVHVSNTQYIQISDTIIGTGDDCISIVSGSQNVQATNITCGPGHGISIGSLVKYPIIIDQNYCDRVEPCIQQFSAVQVKNVVYENIKGTSATKVAIKFDCSYKDRRLWIAFDSVQNLVVGGGGTINGNGQVWWPSSCKINKSLPCRDAPTAYLSYLSKNIESNNNIDKVDKNGIKVINVLSFGAKGDGKTYDNIAFEQAWN |
| Sequence Length | 457 |
| Validation | Experimental evidence at protein level |
| Average Molecular Weight (Da) | 50051.54 |
| Monoisotopic Molecular Weight (Da) | 50019.98 |
| Isoelectric Point (pI) | 6.44 |
| Method / Extraction | --NA-- |
| External links (Uniprot, PDB and Source Information Database) |
|---|
| Uniprot | P05117 |
| NCBI | --NA-- |
| EMBL | X04583 |
| Link to Source Databases | SPdb189587 |
|---|
| Addtional Information | FUNCTION:Catalytic subunit of the polygalacturonase isozyme 1 and 2 (PG1 and PG2). Acts in concert with the pectinesterase, in the ripening process. Is involved in cell wall metabolism, specifically in polyuronide degradation. The depolymerization and solubilization of cell wall polyuronides mediated by PG2 during ripening seems to be limited by the beta subunit GP1, probably by recruiting PG2 to form PG1.CATALYTIC ACTIVITY:Random hydrolysis of 1,4-alpha-D- galactosiduronic linkages in pectate and other galacturonans.BIOPHYSICOCHEMICAL PROPERTIES:Absorption: Abs(max)=276 nm; Note=The ratio of Abs(276)/Abs(260)=1.35. These values are for PG1; Kinetic parameters: KM=38 uM for polygalacturonic acid (for PG2 at pH 4.6 and 35 degrees Celsius); KM=75 uM for polygalacturonic acid (for PG1 at pH 4.6 and 35 degrees Celsius); Vmax=58.8 umol/min/mg enzyme (for PG2 at pH 4.6 and 35 degrees Celsius); Vmax=7 umol/min/mg enzyme (for PG2 at pH 3.8 and 25 degrees Celsius); Vmax=27.7 umol/min/mg enzyme (for PG1 at pH 4.6 and 35 degrees Celsius); Vmax=4 umol/min/mg enzyme (for PG1 at pH 3.8 and 25 degrees Celsius); pH dependence: Optimum pH is 4.4-4.8 at 35 degrees Celsius. PG1 is resistant to acidic but not to alkaline conditions, at which PG2 is released from the beta subunit; Temperature dependence: Optimum temperature is 55-60 degrees Celsius at pH 4.4. PG1 is more thermostable than PG2;SUBUNIT:Monomer PG2 (isoenzymes PG2A and PG2B). Also forms heterodimers called polygalacturonase 1 (PG1) with the beta subunit GP1.Secreted, cell wall. Note=Associated to the cell wall.TISSUE SPECIFICITY:Expressed only in ripening fruits (at protein level).DEVELOPMENTAL STAGE:PG1 appears when fruits start to be coloured.When fruits are orange, both PG2 and PG1 are present. In fully ripe fruit, mostly PG2 is expressed.INDUCTION:By ethylene.PTM:N-glycosylated. PG2B isozyme has a greater degree of glycosylation than PG2A.BIOTECHNOLOGY:The effect of PG can be neutralized by introducing an antisense PG gene by genetic manipulation. The Flavr Savr tomato produced by Calgene (Monsanto) in such a manner has a longer shelf life due to delayed ripening.MISCELLANEOUS:To ovoid liquid rheology of tomato juice, temperature and pressure can be increased to inactivate selectively PG2 during the process.SIMILARITY:Belongs to the glycosyl hydrolase 28 family.SIMILARITY:Contains 4 PbH1 repeats.SEQUENCE CAUTION:Sequence=CAD44521.1; Type=Frameshift; Positions=156, 161; |
