enzymology Enzymes () are proteins that act as biological catalysts by accelerating chemical reactions. The molecules upon which enzymes may act are called substrates, and the enzyme converts the substrates into different molecules known as products. A ...

, an amygdalin beta-glucosidase () is an

enzyme Enzymes () are proteins that act as biological catalysts by accelerating chemical reactions. The molecules upon which enzymes may act are called substrates, and the enzyme converts the substrates into different molecules known as products. A ...

that catalyzes the

chemical reaction A chemical reaction is a process that leads to the IUPAC nomenclature for organic transformations, chemical transformation of one set of chemical substances to another. Classically, chemical reactions encompass changes that only involve the pos ...

: (''R'')-

amygdalin Amygdalin (from Ancient Greek: ' "almond") is a naturally occurring chemical compound found in many plants, most notably in the seeds (kernels) of apricots, bitter almonds, apples, peaches, cherries, and plums. Amygdalin is classified as a cy ...

+ H₂O

\rightleftharpoons

(''R'')-prunasin + D-glucose Thus, the two substrates of this enzyme are (''R'')-

and H₂O, whereas its two

products Product may refer to: Business * Product (business), an item that serves as a solution to a specific consumer problem. * Product (project management), a deliverable or set of deliverables that contribute to a business solution Mathematics * Produ ...

are (''R'')-

prunasin (''R'')-prunasin is a cyanogenic glycoside related to amygdalin. Chemically, it is the glucoside of (''R'')-mandelonitrile. Natural occurrences Prunasin is found in species in the genus ''Prunus'' such as ''Prunus japonica'' or '' P. maximowicz ...

and D-

glucose Glucose is a simple sugar with the molecular formula . Glucose is overall the most abundant monosaccharide, a subcategory of carbohydrates. Glucose is mainly made by plants and most algae during photosynthesis from water and carbon dioxide, using ...

. This enzyme belongs to the family of

hydrolase Hydrolase is a class of enzyme that commonly perform as biochemical catalysts that use water to break a chemical bond, which typically results in dividing a larger molecule into smaller molecules. Some common examples of hydrolase enzymes are este ...

s, specifically those glycosidases that hydrolyse ''O''- and ''S''-glycosyl compounds. The

systematic name A systematic name is a name given in a systematic way to one unique group, organism, object or chemical substance, out of a specific population or collection. Systematic names are usually part of a nomenclature. A semisystematic name or semitrivial ...

of this enzyme class is amygdalin beta-D-glucohydrolase. Other names in common use include amygdalase, amygdalinase, amygdalin hydrolase, and amygdalin glucosidase. It can be completely inhibited by the action of

Glucono delta-lactone Glucono-delta-lactone (GDL), also known as gluconolactone, is a food additive with the E-number E575 used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent. It is a lactone of D-gluconic acid. Pure GDL is a white odorless ...

at 1 mM concentration.

References

* EC 3.2.1 Enzymes of unknown structure {{3.2-enzyme-stub