1JJ0

CRYSTAL STRUCTURE OF TETRAGONAL LYSOZYME GROWN IN PRESENCE of 30% SUCROSE

1JJ0 の概要

• エントリーDOI: 10.2210/pdb1jj0/pdb
• 関連するBIRD辞書のPRD_ID: PRD_900003
• 分子名称: LYSOZYME, beta-D-fructofuranose-(2-1)-alpha-D-glucopyranose (3 entities in total)
• 機能のキーワード: glycosidase, enzyme-tetragonal form, mucopeptide n-acetylmuramyl hydrolase, hen egg-white lysozyme, hydrolase
• 由来する生物種: Gallus gallus (chicken)
• 細胞内の位置: Secreted: P00698
• タンパク質・核酸の鎖数: 1
• 化学式量合計: 14673.46

構造登録者

Datta, S.,Biswal, B.K.,Vijayan, M. (登録日: 2001-07-03, 公開日: 2001-11-02, 最終更新日: 2024-10-30)

主引用文献

Datta, S.,Biswal, B.K.,Vijayan, M.
The effect of stabilizing additives on the structure and hydration of proteins: a study involving tetragonal lysozyme.
Acta Crystallogr.,Sect.D, 57:1614-1620, 2001

PubMed Abstract: In order to elucidate the effect of stabilizing additives on the structure of proteins and the associated ordered water molecules in the hydration shell, the crystal structures of tetragonal lysozyme grown in the presence of sucrose, sorbitol and trehalose have been refined. Also refined are the structures of orthorhombic and monoclinic lysozyme grown under the conditions in which tetragonal lysozyme is normally grown. A comparison of the two sets of structures with the structure of native tetragonal lysozyme shows that the effect of the additives on the structure of the protein molecule is less than that of the normal minor changes associated with differences in molecular packing. Surprisingly, the same is true of the effect on the hydration shell, represented by the ordered water molecules attached to the protein. Thus, it appears that the cause of the stabilizing effect of the additives needs to be sought outside the immediate neighbourhood of the protein molecule. Sorbitol and trehalose do not coherently interact with the protein. One sucrose molecule binds at the active-site cleft of the enzyme.

PubMed: 11679726
DOI: 10.1107/S090744490101280X

実験手法

X-RAY DIFFRACTION (1.9 Å)