温度: 293.15 K / 手法: 蒸気拡散法, シッティングドロップ法 / pH: 5 詳細: The protein was crystallized fresh without any freezing step, and crystallization was performed through the sitting drop method on a 96-Well MRC 2-Drop Crystallization Plates in polystyrene ...詳細: The protein was crystallized fresh without any freezing step, and crystallization was performed through the sitting drop method on a 96-Well MRC 2-Drop Crystallization Plates in polystyrene (SWISSCI, United Kingdom) under anaerobic conditions (N2:H2, gas ratio of 97:3). The enzyme was crystallized at 3.4 mg/ml with a final concentration of 2 mM 2-oxoglutarate and 2 mM MgCl in 25 mM Tris/HCl pH 7.6, 10% v/v glycerol, 150 mM NaCl, and 2 mM dithiothreitol. The crystallization reservoir contained 90 ul of mother liquor (25 % w/v Polyethylene glycol 1,500 and 100 mM SPG (succinic acid, sodium dihydrogen phosphate, and glycine) buffer pH 5.0), and the crystallization drop contained 0.6 ul protein with ligands and 0.6 ul precipitant. Crystals were soaked in the mother liquor supplemented with 15 % v/v glycerol prior to freezing in liquid nitrogen.
構造決定の手法: 分子置換 / 解像度: 2.91→43.74 Å / SU ML: 0.43 / 交差検証法: FREE R-VALUE / σ(F): 1.97 / 位相誤差: 30.68 / 立体化学のターゲット値: ML 詳細: Refinement was performed with PHENIX and BUSTER in combination with fast automatic visual model building in COOT. The model was systematically validated by using Molprobity. The model was ...詳細: Refinement was performed with PHENIX and BUSTER in combination with fast automatic visual model building in COOT. The model was systematically validated by using Molprobity. The model was refined in PHENIX with translation libration screw model and without non-crystallography symmetry and with riding hydrogens. Hydrogens were omitted in the deposited model.
Rfactor
反射数
%反射
Rfree
0.278
8324
4.92 %
Rwork
0.2541
-
-
obs
0.2553
169113
64.78 %
溶媒の処理
減衰半径: 0.9 Å / VDWプローブ半径: 1.1 Å / 溶媒モデル: FLAT BULK SOLVENT MODEL