- PDB-4oz6: Structure of the Branched Intermediate in Protein Splicing -
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基本情報
登録情報
データベース: PDB / ID: 4oz6
タイトル
Structure of the Branched Intermediate in Protein Splicing
要素
ALA-MET-ARG-TYR
Mxe gyrA intein
キーワード
ISOMERASE / Intein
機能・相同性
機能・相同性情報
DNA topoisomerase type II (double strand cut, ATP-hydrolyzing) complex / DNA negative supercoiling activity / intein-mediated protein splicing / DNA topoisomerase (ATP-hydrolysing) / DNA topological change / DNA binding / ATP binding / cytoplasm 類似検索 - 分子機能
Endonuclease - Pi-scei; Chain A, domain 1 / Hedgehog/Intein (Hint) domain / : / Intein C-terminal splicing region / Intein C-terminal splicing motif profile. / Hint domain C-terminal / Hint (Hedgehog/Intein) domain C-terminal region / Intein N-terminal splicing region / Intein N-terminal splicing motif profile. / Hint domain N-terminal ...Endonuclease - Pi-scei; Chain A, domain 1 / Hedgehog/Intein (Hint) domain / : / Intein C-terminal splicing region / Intein C-terminal splicing motif profile. / Hint domain C-terminal / Hint (Hedgehog/Intein) domain C-terminal region / Intein N-terminal splicing region / Intein N-terminal splicing motif profile. / Hint domain N-terminal / Hint (Hedgehog/Intein) domain N-terminal region / Hint domain superfamily / Topoisomerase (Topo) IIA-type catalytic domain profile. / DNA topoisomerase, type IIA, domain A / DNA topoisomerase, type IIA, domain A, alpha-beta / DNA gyrase/topoisomerase IV, subunit A / DNA Topoisomerase IV / DNA topoisomerase, type IIA-like domain superfamily / Beta Complex / Mainly Beta 類似検索 - ドメイン・相同性
Author stated that residues 185-202 of chain A were synthesized as a single peptide first and then ...Author stated that residues 185-202 of chain A were synthesized as a single peptide first and then ligated to residues 1-184 of Chain A to form the full-length protein.
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実験情報
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実験
実験
手法: X線回折 / 使用した結晶の数: 1
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試料調製
結晶
マシュー密度: 2.17 Å3/Da / 溶媒含有率: 43.2 % 解説: Chunk-like, approximately 100 X 100 microns. Numerous cracks present throughout.
結晶化
温度: 277 K / 手法: 蒸気拡散法, ハンギングドロップ法 / pH: 6.5 詳細: Crystals were obtained by mixing 1 ul of protein with 1 ul of crystallization solution (100mM sodium cacodylate, pH 6.5, 200mM magnesium acetate, and 20% (w/v) PEG 8000.