Aromatic prenyltransferase (gene RePT) from Rasamsonia emersonii

Enzyme Description

Species

Rasamsonia emersonii ↗

Extremophile

Yes "thermophilic" organism

EC Number

2.5.1.58 ↗

Sequence

Length: 472 amino acids

MAPGSHSTANLTHATDSASLLPPVAARPATSLDNSVYHSLTSVLEFADQDQLFWWTETASIVAKLMESAGYDVESQRRYLLLYHAHILAALGPKQTPCPSDRSASSPWKSFMTDDHTPIEISWNLGANRSVVRLSIEPIGPFAGTSFDPFNQRPALELLQQLPGIDLQLFYYFRDWFFIDDDDVDDVLKRRPAGEHSSQLFVAFDFDGGKVTTKAYIFPLLKALETGIPVLDLVSTAIRNLDEPALSVSPGWNVLEDFIRSCPIASRPKLEFIAIDCVAPEKSRIKIYVRTPHTALEKVKDVFTLGGRLNDQTIQTALGMLEELWRLVLDLPDGLRDSDELHPRDENSAGHRTSGVLFNFEIKPGAALPEPKLYIPVRHYARSDLDIARGLTAFFRRRGWTSLAETYTDTLKETFPHHPLAESTSTHTYIVFAFKKTTGVYLTAYYNPQVYARPKPSEKLEWTKDRLRGHRL

Pimvisuth Chunkrua et al. (2024) — Prenylation of aromatic amino acids and plant phenolics by an aromatic prenyltransferase from Rasamsonia emersonii

Applied Microbiology and Biotechnology · doi:10.1007/s00253-024-13254-8 ↗ · Activity + Stability - Product Formation

8 measurements ▼

Database ID

UniProt: A0A0F4YD53 ↗

Sequence Annotation

Explicit - Provided GenBank Accession Number

Protein Source

Recombinant, host bacterium Escherichia coli NEB10-beta

Experimental Data (8 measurements)

8 measurements

Property	Assay	Solvent	Solvent Volume	Aqueous Reference	Measured Value	Units	Solution	pH	Temperature	Substrate(s)	Product(s)	Cofactor(s)	Shaking	Comments
Activity + Stability - Product Formation	Product formation after 6 hours incubation at 37°C in the presence of organic solvent, measured by HPLC	Methanol	20%	89.0	64.0	% relative main product formation	100 mM Tris-HCl buffer, 0.1 mg/mL enzyme concentraton	7.5	37°C	0.8 mM Dimethylallyl pyrophosphate, 0.4 mM L-Tryptophan	Mono-prenylated L-Tryptophan , Pyrophosphate	—	—	Classical aqueous control (in % relative main product formation)
Activity + Stability - Product Formation	Product formation after 6 hours incubation at 37°C in the presence of organic solvent, measured by HPLC	Methanol	20%	103.0	100.0	% relative main product formation	100 mM Tris-HCl buffer, 1 mg/mL enzyme concentration	7.5	37°C	0.8 mM Dimethylallyl pyrophosphate, 0.4 mM L-Tryptophan	Mono-prenylated L-Tryptophan , Pyrophosphate	—	—	Classical aqueous control (in % relative main product formation)
Activity + Stability - Product Formation	Product formation after 6 hours incubation at 37°C in the presence of organic solvent, measured by HPLC	Dimethyl Sulfoxide (DMSO)	20%	89.0	46.3	% relative main product formation	100 mM Tris-HCl buffer, 0.1 mg/mL enzyme concentraton	7.5	37°C	0.8 mM Dimethylallyl pyrophosphate, 0.4 mM L-Tryptophan	Mono-prenylated L-Tryptophan , Pyrophosphate	—	—	Classical aqueous control (in % relative main product formation)
Activity + Stability - Product Formation	Product formation after 6 hours incubation at 37°C in the presence of organic solvent, measured by HPLC	Dimethyl Sulfoxide (DMSO)	20%	103.0	89.0	% relative main product formation	100 mM Tris-HCl buffer, 1 mg/mL enzyme concentration	7.5	37°C	0.8 mM Dimethylallyl pyrophosphate, 0.4 mM L-Tryptophan	Mono-prenylated L-Tryptophan , Pyrophosphate	—	—	Classical aqueous control (in % relative main product formation)
Activity + Stability - Product Formation	Product formation after 6 hours incubation at 37°C in the presence of organic solvent, measured by HPLC	Methanol	20%	22.6	0.5	% relative main product formation	100 mM Tris-HCl buffer, 0.1 mg/mL enzyme concentraton	7.5	37°C	0.8 mM Dimethylallyl pyrophosphate, 0.4 mM Resveratrol	Mono-O-prenylated Resveratrol , Pyrophosphate	—	—	Classical aqueous control (in % relative main product formation) \| Control in low (4%) methanol content solution
Activity + Stability - Product Formation	Product formation after 6 hours incubation at 37°C in the presence of organic solvent, measured by HPLC	Methanol	20%	62.4	5.0	% relative main product formation	100 mM Tris-HCl buffer, 1 mg/mL enzyme concentration	7.5	37°C	0.8 mM Dimethylallyl pyrophosphate, 0.4 mM Resveratrol	Mono-O-prenylated Resveratrol , Pyrophosphate	—	—	Classical aqueous control (in % relative main product formation) \| Control in low (4%) methanol content solution
Activity + Stability - Product Formation	Product formation after 6 hours incubation at 37°C in the presence of organic solvent, measured by HPLC	Dimethyl Sulfoxide (DMSO)	20%	19.9	1.6	% relative main product formation	100 mM Tris-HCl buffer, 0.1 mg/mL enzyme concentraton	7.5	37°C	0.8 mM Dimethylallyl pyrophosphate, 0.4 mM Resveratrol	Mono-O-prenylated Resveratrol , Pyrophosphate	—	—	Classical aqueous control (in % relative main product formation) \| Control in low (4%) DMSO content solution
Activity + Stability - Product Formation	Product formation after 6 hours incubation at 37°C in the presence of organic solvent, measured by HPLC	Dimethyl Sulfoxide (DMSO)	20%	56.9	6.6	% relative main product formation	100 mM Tris-HCl buffer, 1 mg/mL enzyme concentration	7.5	37°C	0.8 mM Dimethylallyl pyrophosphate, 0.4 mM Resveratrol	Mono-O-prenylated Resveratrol , Pyrophosphate	—	—	Classical aqueous control (in % relative main product formation) \| Control in low (4%) DMSO content solution

Activity + Stability - Product Formation	Product formation after 6 hours incubation at 37°C in the presence of organic solvent, measured by HPLC	Methanol	20%	89.0	64.0	% relative main product formation	100 mM Tris-HCl buffer, 0.1 mg/mL enzyme concentraton	7.5	37°C	0.8 mM Dimethylallyl pyrophosphate, 0.4 mM L-Tryptophan	Mono-prenylated L-Tryptophan, Pyrophosphate	—	—	Classical aqueous control (in % relative main product formation)
Activity + Stability - Product Formation	Product formation after 6 hours incubation at 37°C in the presence of organic solvent, measured by HPLC	Methanol	20%	103.0	100.0	% relative main product formation	100 mM Tris-HCl buffer, 1 mg/mL enzyme concentration	7.5	37°C	0.8 mM Dimethylallyl pyrophosphate, 0.4 mM L-Tryptophan	Mono-prenylated L-Tryptophan, Pyrophosphate	—	—	Classical aqueous control (in % relative main product formation)
Activity + Stability - Product Formation	Product formation after 6 hours incubation at 37°C in the presence of organic solvent, measured by HPLC	Dimethyl Sulfoxide (DMSO)	20%	89.0	46.3	% relative main product formation	100 mM Tris-HCl buffer, 0.1 mg/mL enzyme concentraton	7.5	37°C	0.8 mM Dimethylallyl pyrophosphate, 0.4 mM L-Tryptophan	Mono-prenylated L-Tryptophan, Pyrophosphate	—	—	Classical aqueous control (in % relative main product formation)
Activity + Stability - Product Formation	Product formation after 6 hours incubation at 37°C in the presence of organic solvent, measured by HPLC	Dimethyl Sulfoxide (DMSO)	20%	103.0	89.0	% relative main product formation	100 mM Tris-HCl buffer, 1 mg/mL enzyme concentration	7.5	37°C	0.8 mM Dimethylallyl pyrophosphate, 0.4 mM L-Tryptophan	Mono-prenylated L-Tryptophan, Pyrophosphate	—	—	Classical aqueous control (in % relative main product formation)
Activity + Stability - Product Formation	Product formation after 6 hours incubation at 37°C in the presence of organic solvent, measured by HPLC	Methanol	20%	22.6	0.5	% relative main product formation	100 mM Tris-HCl buffer, 0.1 mg/mL enzyme concentraton	7.5	37°C	0.8 mM Dimethylallyl pyrophosphate, 0.4 mM Resveratrol	Mono-O-prenylated Resveratrol, Pyrophosphate	—	—	Classical aqueous control (in % relative main product formation) \| Control in low (4%) methanol content solution
Activity + Stability - Product Formation	Product formation after 6 hours incubation at 37°C in the presence of organic solvent, measured by HPLC	Methanol	20%	62.4	5.0	% relative main product formation	100 mM Tris-HCl buffer, 1 mg/mL enzyme concentration	7.5	37°C	0.8 mM Dimethylallyl pyrophosphate, 0.4 mM Resveratrol	Mono-O-prenylated Resveratrol, Pyrophosphate	—	—	Classical aqueous control (in % relative main product formation) \| Control in low (4%) methanol content solution
Activity + Stability - Product Formation	Product formation after 6 hours incubation at 37°C in the presence of organic solvent, measured by HPLC	Dimethyl Sulfoxide (DMSO)	20%	19.9	1.6	% relative main product formation	100 mM Tris-HCl buffer, 0.1 mg/mL enzyme concentraton	7.5	37°C	0.8 mM Dimethylallyl pyrophosphate, 0.4 mM Resveratrol	Mono-O-prenylated Resveratrol, Pyrophosphate	—	—	Classical aqueous control (in % relative main product formation) \| Control in low (4%) DMSO content solution
Activity + Stability - Product Formation	Product formation after 6 hours incubation at 37°C in the presence of organic solvent, measured by HPLC	Dimethyl Sulfoxide (DMSO)	20%	56.9	6.6	% relative main product formation	100 mM Tris-HCl buffer, 1 mg/mL enzyme concentration	7.5	37°C	0.8 mM Dimethylallyl pyrophosphate, 0.4 mM Resveratrol	Mono-O-prenylated Resveratrol, Pyrophosphate	—	—	Classical aqueous control (in % relative main product formation) \| Control in low (4%) DMSO content solution

Visualization : Activity + Stability — Product Formation

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

Structure

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