Due to scheduled maintenance work, this service may not be available on Monday January 22nd between 08.00 am and 9.00 am CEST.
To improve security and privacy, we are moving our web pages and services from HTTP to HTTPS.
To give users of web services time to transition to HTTPS, we will support separate HTTP and HTTPS services until the end of 2017.
From January 2018 most HTTP traffic will be automatically redirected to HTTPS. [more...]
View this page in https

ENZYME entry: EC 1.3.1.105

Accepted Name
2-methylene-furan-3-one reductase.
Alternative Name(s)
Enone oxidoreductase.
Reaction catalysed
4-hydroxy-2,5-dimethylfuran-3(2H)-one + NADP(+) <=> 4-hydroxy-5-methyl-2-methylenefuran-3(2H)-one + NADPH
Comment(s)
  • The enzyme was dicovered in strawberry (Fragaria x ananassa), where it produces furaneol, one of the major aroma compounds in the fruits.
  • It has also been detected in tomato (Solanum lycopersicum) and pineapple (Ananas comosus).
  • The enzyme can also act on derivatives substituted at the methylene functional group.
  • The enzyme from the yeast Saccharomyces cerevisiae acts on (2E)-2- ethylidene-4-hydroxy-5-methylfuran-3(2H)-one and produces homofuraneol, an important aroma compound in soy sauce and miso.
  • NADPH is the preferred cofactor.
Cross-references
BRENDA1.3.1.105
EC2PDB1.3.1.105
ExplorEnz1.3.1.105
PRIAM enzyme-specific profiles1.3.1.105
KEGG Ligand Database for Enzyme Nomenclature1.3.1.105
IUBMB Enzyme Nomenclature1.3.1.105
IntEnz1.3.1.105
MEDLINEFind literature relating to 1.3.1.105
MetaCyc1.3.1.105
UniProtKB/Swiss-Prot
Q941I0, ENOXC_FRAAN;  Q84V25, ENOXE_FRAAN;  O23939, ENOX_FRAVE;  
K4BW79, ENOX_SOLLC;  

View entry in original ENZYME format
View entry in raw text format (no links)

All UniProtKB/Swiss-Prot entries referenced in this entry, with possibility to download in different formats, align etc.
All ENZYME / UniProtKB/Swiss-Prot entries corresponding to 1.3.1.-
All ENZYME / UniProtKB/Swiss-Prot entries corresponding to 1.3.-.-
All ENZYME / UniProtKB/Swiss-Prot entries corresponding to 1.-.-.-