1CIW

PEANUT LECTIN COMPLEXED WITH N-ACETYLLACTOSAMINE

1CIW の概要

• エントリーDOI: 10.2210/pdb1ciw/pdb
• 関連するBIRD辞書のPRD_ID: PRD_900019
• 分子名称: PROTEIN (PEANUT LECTIN), beta-D-galactopyranose-(1-4)-2-acetamido-2-deoxy-alpha-D-glucopyranose, CALCIUM ION, ... (5 entities in total)
• 機能のキーワード: lectin, legume lectin, water bridges, carbohydrate specificity, n- acetyllactosamine, protein crystallography, agglutinin, sugar binding protein
• 由来する生物種: Arachis hypogaea (peanut)
• タンパク質・核酸の鎖数: 4
• 化学式量合計: 102749.28

構造登録者

Ravishankar, R.,Suguna, K.,Surolia, A.,Vijayan, M. (登録日: 1999-04-06, 公開日: 1999-07-27, 最終更新日: 2024-04-03)

主引用文献

Ravishankar, R.,Suguna, K.,Surolia, A.,Vijayan, M.
Structures of the complexes of peanut lectin with methyl-beta-galactose and N-acetyllactosamine and a comparative study of carbohydrate binding in Gal/GalNAc-specific legume lectins.
Acta Crystallogr.,Sect.D, 55:1375-1382, 1999

PubMed Abstract: The crystal structures of complexes of peanut lectin with methyl-beta-galactose and N-acetyllactosamine have been determined at 2.8 and 2.7 A, respectively. These, and the complexes involving lactose and the T-antigenic disaccharide reported previously, permit a detailed characterization of peanut-lectin-carbohydrate association and the role of water molecules therein. The water molecules in the combining site are substantially conserved in the four complexes. The role of interacting sugar hydroxyl groups, when absent, are often mimicked by ordered water molecules not only at the primary combining site, but also at the site of the second sugar ring. The similarity of peanut-lectin-sugar interactions with those in other galactose/N-acetylgalactosamine-specific lectins also extend to a substantial degree to water bridges. The comparative study provides a structural explanation for the exclusive specificity of peanut lectin for galactose at the monosaccharide level, compared with that of the other lectins for galactose as well as N-acetylgalactosamine. The complexes also provide a qualitative structural rationale for differences in the strengths of binding of peanut lectin to different sugars.

PubMed: 10417405
DOI: 10.1107/S0907444999006587

実験手法

X-RAY DIFFRACTION (2.7 Å)