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ENZYME entry: EC 3.2.1.149

Accepted Name
beta-primeverosidase.
Reaction catalysed
a 6-O-(beta-D-xylopyranosyl)-beta-D-glucopyranoside + H2O <=> a 6-O-(beta-D-xylopyranosyl)-beta-D-glucopyranose + an alcohol
Comment(s)
  • The enzyme is responsible for the formation of the alcoholic aroma in oolong and black tea.
  • In addition to beta-primeverosides [i.e. 6-O-(beta-D-xylopyranosyl)- beta-D-glucopyranosides], it also hydrolyzes 6-O-(beta-D- apiofuranosyl)-beta-D-glucopyranosides and, less rapidly, beta- vicianosides and 6-O-(alpha-L-arabinofuranosyl)-beta-D- glucopyranosides, but not beta-glucosides.
  • Geranyl-, linaloyl-, benzyl- and p-nitrophenol glycosides are all hydrolyzed.
Cross-references
BRENDA3.2.1.149
EC2PDB3.2.1.149
ExplorEnz3.2.1.149
PRIAM enzyme-specific profiles3.2.1.149
KEGG Ligand Database for Enzyme Nomenclature3.2.1.149
IUBMB Enzyme Nomenclature3.2.1.149
IntEnz3.2.1.149
MEDLINEFind literature relating to 3.2.1.149
MetaCyc3.2.1.149
Rhea expert-curated reactions3.2.1.149

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All ENZYME / UniProtKB/Swiss-Prot entries corresponding to 3.2.1.-
All ENZYME / UniProtKB/Swiss-Prot entries corresponding to 3.2.-.-
All ENZYME / UniProtKB/Swiss-Prot entries corresponding to 3.-.-.-