4he7

From Proteopedia

(Difference between revisions)

Current revision

Crystal Structure of Brazzein

Structural highlights

4he7 is a 1 chain structure with sequence from Pentadiplandra brazzeana. Full crystallographic information is available from OCA. For a guided tour on the structure components use FirstGlance.
Method:	X-ray diffraction, Resolution 1.8Å
Ligands:	,
Resources:	FirstGlance, OCA, PDBe, RCSB, PDBsum, ProSAT

Function

DEF_PENBA Taste-modifying protein; sweet-tasting. It is 2000 sweeter than sucrose on a molar basis.^[1] Has a pH-specific antimicrobial activity against bacteria (B.subtilis, E.coli and S.aureus) and the fungus C.albicans.^[2]

Publication Abstract from PubMed

Brazzein is the smallest sweet-tasting protein and was isolated from the wild African plant Pentadiplandra brazzeana. The brazzein molecule consists of 54 amino-acid residues and four disulfide bonds. Here, the first crystal structure of brazzein is reported at 1.8 A resolution and is compared with previously reported solution structures. Despite the overall structural similarity, there are several remarkable differences between the crystal and solution structures both in their backbone folds and side-chain conformations. Firstly, there is an additional alpha-helix in the crystal structure. Secondly, the atomic r.m.s.d.s between the corresponding C(alpha)-atom pairs are as large as 2.0-2.2 A between the crystal and solution structures. Thirdly, the crystal structure exhibits a molecular shape that is similar but not identical to the solution structures. The crystal structure of brazzein reported here will provide additional information and further insights into the intermolecular interaction of brazzein with the sweet-taste receptor.

The structure of brazzein, a sweet-tasting protein from the wild African plant Pentadiplandra brazzeana.,Nagata K, Hongo N, Kameda Y, Yamamura A, Sasaki H, Lee WC, Ishikawa K, Suzuki E, Tanokura M Acta Crystallogr D Biol Crystallogr. 2013 Apr;69(Pt 4):642-7. doi:, 10.1107/S0907444913001005. Epub 2013 Mar 14. PMID:23519673^[3]

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

References

↑ Yount NY, Yeaman MR. Multidimensional signatures in antimicrobial peptides. Proc Natl Acad Sci U S A. 2004 May 11;101(19):7363-8. Epub 2004 Apr 26. PMID:15118082 doi:10.1073/pnas.0401567101
↑ Yount NY, Yeaman MR. Multidimensional signatures in antimicrobial peptides. Proc Natl Acad Sci U S A. 2004 May 11;101(19):7363-8. Epub 2004 Apr 26. PMID:15118082 doi:10.1073/pnas.0401567101
↑ Nagata K, Hongo N, Kameda Y, Yamamura A, Sasaki H, Lee WC, Ishikawa K, Suzuki E, Tanokura M. The structure of brazzein, a sweet-tasting protein from the wild African plant Pentadiplandra brazzeana. Acta Crystallogr D Biol Crystallogr. 2013 Apr;69(Pt 4):642-7. doi:, 10.1107/S0907444913001005. Epub 2013 Mar 14. PMID:23519673 doi:10.1107/S0907444913001005

1 Structural highlights
2 Function
3 Publication Abstract from PubMed
4 References

Proteopedia Page Contributors and Editors (what is this?)

OCA

Retrieved from "http://52.214.119.220/wiki/index.php/4he7"

@@ Line 1: / Line 1: @@
 ==Crystal Structure of Brazzein==
-<StructureSection load='4he7' size='340' side='right' caption='[[4he7]], [[Resolution|resolution]] 1.80&Aring;' scene=''>
+<StructureSection load='4he7' size='340' side='right'caption='[[4he7]], [[Resolution|resolution]] 1.80&Aring;' scene=''>
 == Structural highlights ==
-<table><tr><td colspan='2'>[[4he7]] is a 1 chain structure with sequence from [http://en.wikipedia.org/wiki/Pentadiplandra_brazzeana Pentadiplandra brazzeana]. Full crystallographic information is available from [http://oca.weizmann.ac.il/oca-bin/ocashort?id=4HE7 OCA]. For a <b>guided tour on the structure components</b> use [http://oca.weizmann.ac.il/oca-docs/fgij/fg.htm?mol=4HE7 FirstGlance]. <br>
+<table><tr><td colspan='2'>[[4he7]] is a 1 chain structure with sequence from [https://en.wikipedia.org/wiki/Pentadiplandra_brazzeana Pentadiplandra brazzeana]. Full crystallographic information is available from [http://oca.weizmann.ac.il/oca-bin/ocashort?id=4HE7 OCA]. For a <b>guided tour on the structure components</b> use [https://proteopedia.org/fgij/fg.htm?mol=4HE7 FirstGlance]. <br>
-</td></tr><tr id='ligand'><td class="sblockLbl"><b>[[Ligand|Ligands:]]</b></td><td class="sblockDat"><scene name='pdbligand=NA:SODIUM+ION'>NA</scene></td></tr>
+</td></tr><tr id='method'><td class="sblockLbl"><b>[[Empirical_models|Method:]]</b></td><td class="sblockDat" id="methodDat">X-ray diffraction, [[Resolution|Resolution]] 1.8&#8491;</td></tr>
-<tr id='NonStdRes'><td class="sblockLbl"><b>[[Non-Standard_Residue|NonStd Res:]]</b></td><td class="sblockDat"><scene name='pdbligand=PCA:PYROGLUTAMIC+ACID'>PCA</scene></td></tr>
+<tr id='ligand'><td class="sblockLbl"><b>[[Ligand|Ligands:]]</b></td><td class="sblockDat" id="ligandDat"><scene name='pdbligand=NA:SODIUM+ION'>NA</scene>, <scene name='pdbligand=PCA:PYROGLUTAMIC+ACID'>PCA</scene></td></tr>
-<tr id='resources'><td class="sblockLbl"><b>Resources:</b></td><td class="sblockDat"><span class='plainlinks'>[http://oca.weizmann.ac.il/oca-docs/fgij/fg.htm?mol=4he7 FirstGlance], [http://oca.weizmann.ac.il/oca-bin/ocaids?id=4he7 OCA], [http://www.rcsb.org/pdb/explore.do?structureId=4he7 RCSB], [http://www.ebi.ac.uk/pdbsum/4he7 PDBsum]</span></td></tr>
+<tr id='resources'><td class="sblockLbl"><b>Resources:</b></td><td class="sblockDat"><span class='plainlinks'>[https://proteopedia.org/fgij/fg.htm?mol=4he7 FirstGlance], [http://oca.weizmann.ac.il/oca-bin/ocaids?id=4he7 OCA], [https://pdbe.org/4he7 PDBe], [https://www.rcsb.org/pdb/explore.do?structureId=4he7 RCSB], [https://www.ebi.ac.uk/pdbsum/4he7 PDBsum], [https://prosat.h-its.org/prosat/prosatexe?pdbcode=4he7 ProSAT]</span></td></tr>
 </table>
 == Function ==
-[[http://www.uniprot.org/uniprot/DEF_PENBA DEF_PENBA]] Taste-modifying protein; sweet-tasting. It is 2000 sweeter than sucrose on a molar basis.<ref>PMID:15118082</ref>   Has a pH-specific antimicrobial activity against bacteria (B.subtilis, E.coli and S.aureus) and the fungus C.albicans.<ref>PMID:15118082</ref>
+[https://www.uniprot.org/uniprot/DEF_PENBA DEF_PENBA] Taste-modifying protein; sweet-tasting. It is 2000 sweeter than sucrose on a molar basis.<ref>PMID:15118082</ref>   Has a pH-specific antimicrobial activity against bacteria (B.subtilis, E.coli and S.aureus) and the fungus C.albicans.<ref>PMID:15118082</ref>
 <div style="background-color:#fffaf0;">
 == Publication Abstract from PubMed ==
@@ Line 17: / Line 18: @@
 From MEDLINE&reg;/PubMed&reg;, a database of the U.S. National Library of Medicine.<br>
 </div>
+<div class="pdbe-citations 4he7" style="background-color:#fffaf0;"></div>
 == References ==
 <references/>
 __TOC__
 </StructureSection>
+[[Category: Large Structures]]
 [[Category: Pentadiplandra brazzeana]]
-[[Category: Hongo, N]]
+[[Category: Hongo N]]
-[[Category: Ishikawa, K]]
+[[Category: Ishikawa K]]
-[[Category: Kameda, Y]]
+[[Category: Kameda Y]]
-[[Category: Lee, W C]]
+[[Category: Lee WC]]
-[[Category: Nagata, K]]
+[[Category: Nagata K]]
-[[Category: Sasaki, H]]
+[[Category: Sasaki H]]
-[[Category: Suzuki, E]]
+[[Category: Suzuki E]]
-[[Category: Tanokura, M]]
+[[Category: Tanokura M]]
-[[Category: Yamamura, A]]
+[[Category: Yamamura A]]
-[[Category: Plant protein]]
-[[Category: Sweet-tasting protein]]

4he7

From Proteopedia

Current revision

Crystal Structure of Brazzein

Structural highlights

Function

Publication Abstract from PubMed

References

Contents

Proteopedia Page Contributors and Editors (what is this?)

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