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1lk9

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[[Image:1lk9.gif|left|200px]]<br /><applet load="1lk9" size="350" color="white" frame="true" align="right" spinBox="true"
 
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caption="1lk9, resolution 1.53&Aring;" />
 
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'''The Three-dimensional Structure of Alliinase from Garlic'''<br />
 
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==Overview==
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==The Three-dimensional Structure of Alliinase from Garlic==
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Despite the fact that many cultures around the world value and utilize garlic as a fundamental component of their cuisine as well as of their medicine cabinets, relatively little is known about the plant's protein configuration that is responsible for the specific properties of garlic. Here, we report the three-dimensional structure of the garlic enzyme alliinase at 1.5 A resolution. Alliinase constitutes the major protein component in garlic bulbs, and it is able to cleave carbon-sulfur bonds. The active enzyme is a pyridoxal-5'-phosphate-dependent homodimeric glycoprotein and belongs to the class I family of pyridoxal-5'-phosphate-dependent enzymes. In addition, it contains a novel epidermal growth factor-like domain that makes it unique among all pyridoxal-5'-phosphate-dependent enzymes.
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<StructureSection load='1lk9' size='340' side='right'caption='[[1lk9]], [[Resolution|resolution]] 1.53&Aring;' scene=''>
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== Structural highlights ==
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==About this Structure==
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<table><tr><td colspan='2'>[[1lk9]] is a 2 chain structure with sequence from [https://en.wikipedia.org/wiki/Allium_sativum Allium sativum]. Full crystallographic information is available from [http://oca.weizmann.ac.il/oca-bin/ocashort?id=1LK9 OCA]. For a <b>guided tour on the structure components</b> use [https://proteopedia.org/fgij/fg.htm?mol=1LK9 FirstGlance]. <br>
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1LK9 is a [http://en.wikipedia.org/wiki/Single_protein Single protein] structure of sequence from [http://en.wikipedia.org/wiki/Allium_sativum Allium sativum] with <scene name='pdbligand=SO4:'>SO4</scene>, <scene name='pdbligand=CL:'>CL</scene>, <scene name='pdbligand=PLP:'>PLP</scene>, <scene name='pdbligand=DHA:'>DHA</scene> and <scene name='pdbligand=EPE:'>EPE</scene> as [http://en.wikipedia.org/wiki/ligands ligands]. Active as [http://en.wikipedia.org/wiki/Alliin_lyase Alliin lyase], with EC number [http://www.brenda-enzymes.info/php/result_flat.php4?ecno=4.4.1.4 4.4.1.4] Full crystallographic information is available from [http://oca.weizmann.ac.il/oca-bin/ocashort?id=1LK9 OCA].
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</td></tr><tr id='method'><td class="sblockLbl"><b>[[Empirical_models|Method:]]</b></td><td class="sblockDat" id="methodDat">X-ray diffraction, [[Resolution|Resolution]] 1.53&#8491;</td></tr>
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<tr id='ligand'><td class="sblockLbl"><b>[[Ligand|Ligands:]]</b></td><td class="sblockDat" id="ligandDat"><scene name='pdbligand=BMA:BETA-D-MANNOSE'>BMA</scene>, <scene name='pdbligand=CL:CHLORIDE+ION'>CL</scene>, <scene name='pdbligand=DHA:2-AMINO-ACRYLIC+ACID'>DHA</scene>, <scene name='pdbligand=EPE:4-(2-HYDROXYETHYL)-1-PIPERAZINE+ETHANESULFONIC+ACID'>EPE</scene>, <scene name='pdbligand=FUC:ALPHA-L-FUCOSE'>FUC</scene>, <scene name='pdbligand=NAG:N-ACETYL-D-GLUCOSAMINE'>NAG</scene>, <scene name='pdbligand=PLP:PYRIDOXAL-5-PHOSPHATE'>PLP</scene>, <scene name='pdbligand=SO4:SULFATE+ION'>SO4</scene></td></tr>
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==Reference==
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<tr id='resources'><td class="sblockLbl"><b>Resources:</b></td><td class="sblockDat"><span class='plainlinks'>[https://proteopedia.org/fgij/fg.htm?mol=1lk9 FirstGlance], [http://oca.weizmann.ac.il/oca-bin/ocaids?id=1lk9 OCA], [https://pdbe.org/1lk9 PDBe], [https://www.rcsb.org/pdb/explore.do?structureId=1lk9 RCSB], [https://www.ebi.ac.uk/pdbsum/1lk9 PDBsum], [https://prosat.h-its.org/prosat/prosatexe?pdbcode=1lk9 ProSAT]</span></td></tr>
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The active principle of garlic at atomic resolution., Kuettner EB, Hilgenfeld R, Weiss MS, J Biol Chem. 2002 Nov 29;277(48):46402-7. Epub 2002 Sep 15. PMID:[http://ispc.weizmann.ac.il//pmbin/getpm?pmid=12235163 12235163]
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</table>
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[[Category: Alliin lyase]]
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== Function ==
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[https://www.uniprot.org/uniprot/ALLN1_ALLSA ALLN1_ALLSA] Able to cleave the C-S bond of sulfoxide derivatives of Cys to produce allicin, thus giving rise to all sulfur compounds which are responsible for most of the properties of garlic, such as the specific smell and flavor as well as the health benefits like blood lipid or blood pressure lowering.
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== Evolutionary Conservation ==
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[[Image:Consurf_key_small.gif|200px|right]]
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Check<jmol>
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<jmolCheckbox>
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<scriptWhenChecked>; select protein; define ~consurf_to_do selected; consurf_initial_scene = true; script "/wiki/ConSurf/lk/1lk9_consurf.spt"</scriptWhenChecked>
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<scriptWhenUnchecked>script /wiki/extensions/Proteopedia/spt/initialview01.spt</scriptWhenUnchecked>
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<text>to colour the structure by Evolutionary Conservation</text>
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</jmolCheckbox>
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</jmol>, as determined by [http://consurfdb.tau.ac.il/ ConSurfDB]. You may read the [[Conservation%2C_Evolutionary|explanation]] of the method and the full data available from [http://bental.tau.ac.il/new_ConSurfDB/main_output.php?pdb_ID=1lk9 ConSurf].
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<div style="clear:both"></div>
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__TOC__
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</StructureSection>
[[Category: Allium sativum]]
[[Category: Allium sativum]]
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[[Category: Single protein]]
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[[Category: Large Structures]]
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[[Category: Hilgenfeld, R.]]
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[[Category: Hilgenfeld R]]
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[[Category: Kuettner, E B.]]
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[[Category: Kuettner EB]]
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[[Category: Weiss, M S.]]
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[[Category: Weiss MS]]
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[[Category: CL]]
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[[Category: DHA]]
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[[Category: EPE]]
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[[Category: PLP]]
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[[Category: SO4]]
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[[Category: chloride binding]]
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[[Category: egf-like domain]]
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[[Category: plp type 1]]
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''Page seeded by [http://oca.weizmann.ac.il/oca OCA ] on Thu Feb 21 13:45:41 2008''
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Current revision

The Three-dimensional Structure of Alliinase from Garlic

PDB ID 1lk9

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