7BIB

Crystal structure of human GSTA1-1 bound to the glutathione adduct of hexyl-isothiocyanate

7BIB の概要

• エントリーDOI: 10.2210/pdb7bib/pdb
• 分子名称: Glutathione S-transferase A1, (2~{R})-2-azanyl-5-[[(2~{R})-3-(hexylcarbamothioylsulfanyl)-1-(2-hydroxy-2-oxoethylamino)-1-oxidanylidene-propan-2-yl]amino]-5-oxidanylidene-pentanoic acid (3 entities in total)
• 機能のキーワード: glutathione transferase, ligandin, transferase
• 由来する生物種: Homo sapiens (Human)
• タンパク質・核酸の鎖数: 2
• 化学式量合計: 52241.39

構造登録者

Schwartz, M.,Neiers, F. (登録日: 2021-01-12, 公開日: 2022-03-02, 最終更新日: 2024-01-31)

主引用文献

Schwartz, M.,Brignot, H.,Feron, G.,Hummel, T.,Zhu, Y.,von Koskull, D.,Heydel, J.M.,Lirussi, F.,Canon, F.,Neiers, F.
Role of human salivary enzymes in bitter taste perception.
Food Chem, 386:132798-132798, 2022

PubMed Abstract: The molecules that elicit taste sensation are perceived by interacting with the taste receptors located in the taste buds. Enzymes involved in the detoxification processes are found in saliva as well as in type II cells, where taste receptors, including bitter taste receptors, are located. These enzymes are known to interact with a large panel of molecules. To explore a possible link between these enzymes and bitter taste perception, we demonstrate that salivary glutathione transferases (GSTA1 and GSTP1) can metabolize bitter molecules. To support these abilities, we solve three X-ray structures of these enzymes in complexes with isothiocyanates. Salivary GSTA1 and GSTP1 are expressed in a large panel of subjects. Additionally, GSTA1 levels in the saliva of people suffering from taste disorders are significantly lower than those in the saliva of the control group.

PubMed: 35344726
DOI: 10.1016/j.foodchem.2022.132798

実験手法

X-RAY DIFFRACTION (2.03 Å)