GS-5 glucosyltransferase-D from Streptococcus mutans GS-5

Enzyme Description

Species

Extremophile

EC Number

2.4.1.5 ↗

Sequence

Length: 1462 amino acids

METKRRYKMYKVKKHWVTIAVASGLITLGTTTLGSSVSAETEQQTSDKVVTQKSEDDKAASESSQTDAPKTKQAQTEQTQAQSQANVADTSTSITKETPSQNITTQANSDDKTVTNTKSEEAQTSEERTKQAEEAQATASSQALTQAKAELTKQRQTAAQENKNPVDLAAIPNVKQIDGKYYYIGSDGQPKKNFALTVNNKVLYFDKNTGALTDTSQYQFKQGLTKLNNDYTPHNQIVNFENTSLETIDNYVTADSWYRPKDILKNGKTWTASSESDLRPLLMSWWPDKQTQIAYLNYMNQQGLGTGENYTADSSQESLNLAAQTVQVKIETKISQTQQTQWLRDIINSFVKTQPNWNSQTESDTSAGEKDHLQGGALLYSNSDKTAYANSDYRLLNRTPTSQTGKPKYFEDNSSGGYDFLLANDIDNSNPVVQAEQLNWLHYLMNYGSIVANDPEANFDGVRVDAVDNVNADLLQIASDYLKAHYGVDKSEKNAINHLSILEAWSDNDPQYNKDTKGAQLPIDNKLRLSLLYALTRPLEKDASNKNEIRSGLEPVITNSLNNRSAEGKNSERMANYIFIRAHDSEVQTVIAKIIKAQINPKTDGLTFTLDELKQAFKIYNEDMRQAKKKYTQSNIPTAYALMLSNKDSITRLYYGDMYSDDGQYMATKSPYYDAIDTLLKARIKYAAGGQDMKITYVEGDKSHMDWDYTGVLTSVRYGTGANEATDQGSEATKTQGMAVITSNNPSLKLNQNDKVIVNMGTAHKNQEYRPLLLTTKDGLTSYTSDAAAKSLYRKTNDKGELVFDASDIQGYLNPQVSGYLAVWVPVGASDNQDVRVAASNKANATGQVYESSSALDSQLIYEGFSNFQDFVTKDSDYTNKKIAQNVQLFKSWGVTSFEMAPQYVSSEDGSFLDSIIQNGYAFEDRYDLAMSKNNKYGSQQDMINAVKALHKSGIQVIADWVPDQIYNLPGKEVVTATRVNDYGEYRKDSEIKNTLYAANTKSNGKDYQAKYGGAFLSELAAKYPSIFNRTQISNGKKIDPSEKITAWKAKYFNGTNILGRGVGYVLKDNASDKYFELKGNQTYLPKQMTNKEASTGFVNDGNGMTFYSTSGYQAKNSFVQDAKGNWYYFDNNGHMVYGLQHLNGEVQYFLSNGVQLRESFLENADGSKNYFGHLGNRYSNGYYSFDNDSKWRYFDASGVMAVGLKTINGNTQYFDQDGYQVKGAWITGSDGKKRYFDDGSGNMAVNRFANDKNGDWYYLNSDGIALVGVQTINGKTYYFGQDGKQIKGKIITDNGKLKYFLANSGELARNIFATDSQNNWYYFGSDGVAVTGSQTIAGKKLYFASDGKQVKGSFVTYNGKVHYYHADSGELQVNRFEADKDGNWYYLDSNGEALTGSQRINGQRVFFTREGKQVKGDVAYDERGLLRYYDKNSGNMVYNKVVTLANGRRIGIDRWGIARYY

Gerwin H. Meulenbeld et al. (2000) — Transglycosylation by Streptococcus mutans GS-5 glucosyltransferase-D: Acceptor specificity and engineering of reaction conditions

Biotechnology and Bioengineering · doi:10.1002/1097-0290(20001120)70:4%3C363::aid-bit1%3E3.0.co;2-2 ↗ · Activity - Classical Activity + Stability - Product Formation

20 measurements ▼

Database ID

UniProt: P49331 ↗

Sequence Annotation

Inferred - from protein name

Protein Source

Recombinant, host bacterium Escherichia coli

Experimental Data (20 measurements)

20 measurements

Property	Assay	Solvent	Solvent Volume	Aqueous Reference	Measured Value	Units	Solution	pH	Temperature	Substrate(s)	Product(s)	Cofactor(s)	Shaking	Comments
Activity - Classical	Initial transglycosylation activity (in mU), measured by HPLC	Diglyme	30%	47.0	5.0	mU	20 mM potassium phosphate buffer	6	37°C	10 mM Catechin, 60 mM Sucrose	Catechin-glucoside , fructose	—	—	Correc control (in mU) \| Transglycosylation reaction product concentration measurement
Activity - Classical	Initial transglycosylation activity (in mU), measured by HPLC	Diglyme	20%	47.0	12.0	mU	20 mM potassium phosphate buffer	6	37°C	10 mM Catechin, 60 mM Sucrose	Catechin-glucoside , fructose	—	—	Correc control (in mU) \| Transglycosylation reaction product concentration measurement
Activity - Classical	Initial transglycosylation activity (in mU), measured by HPLC	Diglyme	15%	47.0	20.0	mU	20 mM potassium phosphate buffer	6	37°C	10 mM Catechin, 60 mM Sucrose	Catechin-glucoside , fructose	—	—	Correc control (in mU) \| Transglycosylation reaction product concentration measurement
Activity - Classical	Initial transglycosylation activity (in mU), measured by HPLC	Diglyme	7.5%	47.0	34.0	mU	20 mM potassium phosphate buffer	6	37°C	10 mM Catechin, 60 mM Sucrose	Catechin-glucoside , fructose	—	—	Correc control (in mU) \| Transglycosylation reaction product concentration measurement
Activity - Classical	Initial transglycosylation activity (in mU), measured by HPLC	Diglyme	2.5%	47.0	44.0	mU	20 mM potassium phosphate buffer	6	37°C	10 mM Catechin, 60 mM Sucrose	Catechin-glucoside , fructose	—	—	Correc control (in mU) \| Transglycosylation reaction product concentration measurement
Activity + Stability - Product Formation	Transglycosylation product formation after incubation (24 hours at 37°C) in the presence of organic solvent, measured by HPLC	1-Propanol	15%	7.5	0.0	mM	20 mM potassium phosphate buffer	6	37°C	10 mM Catechin, 60 mM Sucrose	Catechin-glucoside , fructose	—	—	Classical aqueous control (in mM) \| Transglycosylation reaction product concentration measurement
Activity + Stability - Product Formation	Transglycosylation product formation after incubation (24 hours at 37°C) in the presence of organic solvent, measured by HPLC	Acetone	15%	7.5	0.0	mM	20 mM potassium phosphate buffer	6	37°C	10 mM Catechin, 60 mM Sucrose	Catechin-glucoside , fructose	—	—	Classical aqueous control (in mM) \| Transglycosylation reaction product concentration measurement
Activity + Stability - Product Formation	Transglycosylation product formation after incubation (24 hours at 37°C) in the presence of organic solvent, measured by HPLC	Dimethylformamide (DMF)	15%	7.5	0.0	mM	20 mM potassium phosphate buffer	6	37°C	10 mM Catechin, 60 mM Sucrose	Catechin-glucoside , fructose	—	—	Classical aqueous control (in mM) \| Transglycosylation reaction product concentration measurement
Activity + Stability - Product Formation	Transglycosylation product formation after incubation (24 hours at 37°C) in the presence of organic solvent, measured by HPLC	Acetonitrile	15%	7.5	0.0	mM	20 mM potassium phosphate buffer	6	37°C	10 mM Catechin, 60 mM Sucrose	Catechin-glucoside , fructose	—	—	Classical aqueous control (in mM) \| Transglycosylation reaction product concentration measurement
Activity + Stability - Product Formation	Transglycosylation product formation after incubation (24 hours at 37°C) in the presence of organic solvent, measured by HPLC	Isopropanol	15%	7.5	0.0	mM	20 mM potassium phosphate buffer	6	37°C	10 mM Catechin, 60 mM Sucrose	Catechin-glucoside , fructose	—	—	Classical aqueous control (in mM) \| Transglycosylation reaction product concentration measurement
Activity + Stability - Product Formation	Transglycosylation product formation after incubation (24 hours at 37°C) in the presence of organic solvent, measured by HPLC	Ethylene Glycol	15%	7.5	1.7	mM	20 mM potassium phosphate buffer	6	37°C	10 mM Catechin, 60 mM Sucrose	Catechin-glucoside , fructose	—	—	Classical aqueous control (in mM) \| Transglycosylation reaction product concentration measurement
Activity + Stability - Product Formation	Transglycosylation product formation after incubation (24 hours at 37°C) in the presence of organic solvent, measured by HPLC	Ethanol	15%	7.5	0.0	mM	20 mM potassium phosphate buffer	6	37°C	10 mM Catechin, 60 mM Sucrose	Catechin-glucoside , fructose	—	—	Classical aqueous control (in mM) \| Transglycosylation reaction product concentration measurement
Activity + Stability - Product Formation	Transglycosylation product formation after incubation (24 hours at 37°C) in the presence of organic solvent, measured by HPLC	Methanol	15%	7.5	0.0	mM	20 mM potassium phosphate buffer	6	37°C	10 mM Catechin, 60 mM Sucrose	Catechin-glucoside , fructose	—	—	Classical aqueous control (in mM) \| Transglycosylation reaction product concentration measurement
Activity + Stability - Product Formation	Transglycosylation product formation after incubation (24 hours at 37°C) in the presence of organic solvent, measured by HPLC	Dimethyl Sulfoxide (DMSO)	15%	7.5	0.8	mM	20 mM potassium phosphate buffer	6	37°C	10 mM Catechin, 60 mM Sucrose	Catechin-glucoside , fructose	—	—	Classical aqueous control (in mM) \| Transglycosylation reaction product concentration measurement
Activity + Stability - Product Formation	Transglycosylation product formation after incubation (24 hours at 37°C) in the presence of organic solvent, measured by HPLC	Diglyme	15%	7.5	2.2	mM	20 mM potassium phosphate buffer	6	37°C	10 mM Catechin, 60 mM Sucrose	Catechin-glucoside , fructose	—	—	Classical aqueous control (in mM) \| Transglycosylation reaction product concentration measurement
Activity + Stability - Product Formation	Transglycosylation product formation after incubation (24 hours at 37°C) in the presence of organic solvent, measured by HPLC	Diethylene Glycol	15%	7.5	0.9	mM	20 mM potassium phosphate buffer	6	37°C	10 mM Catechin, 60 mM Sucrose	Catechin-glucoside , fructose	—	—	Classical aqueous control (in mM) \| Transglycosylation reaction product concentration measurement
Activity + Stability - Product Formation	Transglycosylation product formation after incubation (24 hours at 37°C) in the presence of organic solvent, measured by HPLC	1,4-Butanediol	15%	7.5	1.2	mM	20 mM potassium phosphate buffer	6	37°C	10 mM Catechin, 60 mM Sucrose	Catechin-glucoside , fructose	—	—	Classical aqueous control (in mM) \| Transglycosylation reaction product concentration measurement
Activity + Stability - Product Formation	Transglycosylation product formation after incubation (24 hours at 37°C) in the presence of organic solvent, measured by HPLC	1,3-Butanediol	15%	7.5	1.5	mM	20 mM potassium phosphate buffer	6	37°C	10 mM Catechin, 60 mM Sucrose	Catechin-glucoside , fructose	—	—	Classical aqueous control (in mM) \| Transglycosylation reaction product concentration measurement
Activity + Stability - Product Formation	Transglycosylation product formation after incubation (24 hours at 37°C) in the presence of organic solvent, measured by HPLC	1-Methoxy-2-Propanol	15%	7.5	0.8	mM	20 mM potassium phosphate buffer	6	37°C	10 mM Catechin, 60 mM Sucrose	Catechin-glucoside , fructose	—	—	Classical aqueous control (in mM) \| Transglycosylation reaction product concentration measurement
Activity + Stability - Product Formation	Transglycosylation product formation after incubation (24 hours at 37°C) in the presence of organic solvent, measured by HPLC	Propylene Glycol	15%	7.5	2.6	mM	20 mM potassium phosphate buffer	6	37°C	10 mM Catechin, 60 mM Sucrose	Catechin-glucoside , fructose	—	—	Classical aqueous control (in mM) \| Transglycosylation reaction product concentration measurement

Activity - Classical	Initial transglycosylation activity (in mU), measured by HPLC	Diglyme	30%	47.0	5.0	mU	20 mM potassium phosphate buffer	6	37°C	10 mM Catechin, 60 mM Sucrose	Catechin-glucoside, fructose	—	—	Correc control (in mU) \| Transglycosylation reaction product concentration measurement
Activity - Classical	Initial transglycosylation activity (in mU), measured by HPLC	Diglyme	20%	47.0	12.0	mU	20 mM potassium phosphate buffer	6	37°C	10 mM Catechin, 60 mM Sucrose	Catechin-glucoside, fructose	—	—	Correc control (in mU) \| Transglycosylation reaction product concentration measurement
Activity - Classical	Initial transglycosylation activity (in mU), measured by HPLC	Diglyme	15%	47.0	20.0	mU	20 mM potassium phosphate buffer	6	37°C	10 mM Catechin, 60 mM Sucrose	Catechin-glucoside, fructose	—	—	Correc control (in mU) \| Transglycosylation reaction product concentration measurement
Activity - Classical	Initial transglycosylation activity (in mU), measured by HPLC	Diglyme	7.5%	47.0	34.0	mU	20 mM potassium phosphate buffer	6	37°C	10 mM Catechin, 60 mM Sucrose	Catechin-glucoside, fructose	—	—	Correc control (in mU) \| Transglycosylation reaction product concentration measurement
Activity - Classical	Initial transglycosylation activity (in mU), measured by HPLC	Diglyme	2.5%	47.0	44.0	mU	20 mM potassium phosphate buffer	6	37°C	10 mM Catechin, 60 mM Sucrose	Catechin-glucoside, fructose	—	—	Correc control (in mU) \| Transglycosylation reaction product concentration measurement
Activity + Stability - Product Formation	Transglycosylation product formation after incubation (24 hours at 37°C) in the presence of organic solvent, measured by HPLC	1-Propanol	15%	7.5	0.0	mM	20 mM potassium phosphate buffer	6	37°C	10 mM Catechin, 60 mM Sucrose	Catechin-glucoside, fructose	—	—	Classical aqueous control (in mM) \| Transglycosylation reaction product concentration measurement
Activity + Stability - Product Formation	Transglycosylation product formation after incubation (24 hours at 37°C) in the presence of organic solvent, measured by HPLC	Acetone	15%	7.5	0.0	mM	20 mM potassium phosphate buffer	6	37°C	10 mM Catechin, 60 mM Sucrose	Catechin-glucoside, fructose	—	—	Classical aqueous control (in mM) \| Transglycosylation reaction product concentration measurement
Activity + Stability - Product Formation	Transglycosylation product formation after incubation (24 hours at 37°C) in the presence of organic solvent, measured by HPLC	Dimethylformamide (DMF)	15%	7.5	0.0	mM	20 mM potassium phosphate buffer	6	37°C	10 mM Catechin, 60 mM Sucrose	Catechin-glucoside, fructose	—	—	Classical aqueous control (in mM) \| Transglycosylation reaction product concentration measurement
Activity + Stability - Product Formation	Transglycosylation product formation after incubation (24 hours at 37°C) in the presence of organic solvent, measured by HPLC	Acetonitrile	15%	7.5	0.0	mM	20 mM potassium phosphate buffer	6	37°C	10 mM Catechin, 60 mM Sucrose	Catechin-glucoside, fructose	—	—	Classical aqueous control (in mM) \| Transglycosylation reaction product concentration measurement
Activity + Stability - Product Formation	Transglycosylation product formation after incubation (24 hours at 37°C) in the presence of organic solvent, measured by HPLC	Isopropanol	15%	7.5	0.0	mM	20 mM potassium phosphate buffer	6	37°C	10 mM Catechin, 60 mM Sucrose	Catechin-glucoside, fructose	—	—	Classical aqueous control (in mM) \| Transglycosylation reaction product concentration measurement
Activity + Stability - Product Formation	Transglycosylation product formation after incubation (24 hours at 37°C) in the presence of organic solvent, measured by HPLC	Ethylene Glycol	15%	7.5	1.7	mM	20 mM potassium phosphate buffer	6	37°C	10 mM Catechin, 60 mM Sucrose	Catechin-glucoside, fructose	—	—	Classical aqueous control (in mM) \| Transglycosylation reaction product concentration measurement
Activity + Stability - Product Formation	Transglycosylation product formation after incubation (24 hours at 37°C) in the presence of organic solvent, measured by HPLC	Ethanol	15%	7.5	0.0	mM	20 mM potassium phosphate buffer	6	37°C	10 mM Catechin, 60 mM Sucrose	Catechin-glucoside, fructose	—	—	Classical aqueous control (in mM) \| Transglycosylation reaction product concentration measurement
Activity + Stability - Product Formation	Transglycosylation product formation after incubation (24 hours at 37°C) in the presence of organic solvent, measured by HPLC	Methanol	15%	7.5	0.0	mM	20 mM potassium phosphate buffer	6	37°C	10 mM Catechin, 60 mM Sucrose	Catechin-glucoside, fructose	—	—	Classical aqueous control (in mM) \| Transglycosylation reaction product concentration measurement
Activity + Stability - Product Formation	Transglycosylation product formation after incubation (24 hours at 37°C) in the presence of organic solvent, measured by HPLC	Dimethyl Sulfoxide (DMSO)	15%	7.5	0.8	mM	20 mM potassium phosphate buffer	6	37°C	10 mM Catechin, 60 mM Sucrose	Catechin-glucoside, fructose	—	—	Classical aqueous control (in mM) \| Transglycosylation reaction product concentration measurement
Activity + Stability - Product Formation	Transglycosylation product formation after incubation (24 hours at 37°C) in the presence of organic solvent, measured by HPLC	Diglyme	15%	7.5	2.2	mM	20 mM potassium phosphate buffer	6	37°C	10 mM Catechin, 60 mM Sucrose	Catechin-glucoside, fructose	—	—	Classical aqueous control (in mM) \| Transglycosylation reaction product concentration measurement
Activity + Stability - Product Formation	Transglycosylation product formation after incubation (24 hours at 37°C) in the presence of organic solvent, measured by HPLC	Diethylene Glycol	15%	7.5	0.9	mM	20 mM potassium phosphate buffer	6	37°C	10 mM Catechin, 60 mM Sucrose	Catechin-glucoside, fructose	—	—	Classical aqueous control (in mM) \| Transglycosylation reaction product concentration measurement
Activity + Stability - Product Formation	Transglycosylation product formation after incubation (24 hours at 37°C) in the presence of organic solvent, measured by HPLC	1,4-Butanediol	15%	7.5	1.2	mM	20 mM potassium phosphate buffer	6	37°C	10 mM Catechin, 60 mM Sucrose	Catechin-glucoside, fructose	—	—	Classical aqueous control (in mM) \| Transglycosylation reaction product concentration measurement
Activity + Stability - Product Formation	Transglycosylation product formation after incubation (24 hours at 37°C) in the presence of organic solvent, measured by HPLC	1,3-Butanediol	15%	7.5	1.5	mM	20 mM potassium phosphate buffer	6	37°C	10 mM Catechin, 60 mM Sucrose	Catechin-glucoside, fructose	—	—	Classical aqueous control (in mM) \| Transglycosylation reaction product concentration measurement
Activity + Stability - Product Formation	Transglycosylation product formation after incubation (24 hours at 37°C) in the presence of organic solvent, measured by HPLC	1-Methoxy-2-Propanol	15%	7.5	0.8	mM	20 mM potassium phosphate buffer	6	37°C	10 mM Catechin, 60 mM Sucrose	Catechin-glucoside, fructose	—	—	Classical aqueous control (in mM) \| Transglycosylation reaction product concentration measurement
Activity + Stability - Product Formation	Transglycosylation product formation after incubation (24 hours at 37°C) in the presence of organic solvent, measured by HPLC	Propylene Glycol	15%	7.5	2.6	mM	20 mM potassium phosphate buffer	6	37°C	10 mM Catechin, 60 mM Sucrose	Catechin-glucoside, fructose	—	—	Classical aqueous control (in mM) \| Transglycosylation reaction product concentration measurement

Visualization : Activity — Classical

One bar per measurement. Colour = solvent, shade = solvent volume.

Visualization : Activity + Stability — Product Formation