This old version of Proteopedia is provided for student assignments while the new version is undergoing repairs. Content and edits done in this old version of Proteopedia after March 1, 2026 will eventually be lost when it is retired in about June of 2026.

Apply for new accounts at the new Proteopedia. Your logins will work in both the old and new versions.


1ly0

From Proteopedia

(Difference between revisions)
Jump to: navigation, search
Current revision (08:29, 10 April 2024) (edit) (undo)
 
(12 intermediate revisions not shown.)
Line 1: Line 1:
-
[[Image:1ly0.jpg|left|200px]]
 
-
{{Structure
+
==Structure of thaumatin crystallized in the presence of glycerol==
-
|PDB= 1ly0 |SIZE=350|CAPTION= <scene name='initialview01'>1ly0</scene>, resolution 1.36&Aring;
+
<StructureSection load='1ly0' size='340' side='right'caption='[[1ly0]], [[Resolution|resolution]] 1.36&Aring;' scene=''>
-
|SITE=
+
== Structural highlights ==
-
|LIGAND= <scene name='pdbligand=TLA:L(+)-TARTARIC+ACID'>TLA</scene>
+
<table><tr><td colspan='2'>[[1ly0]] is a 1 chain structure with sequence from [https://en.wikipedia.org/wiki/Thaumatococcus_daniellii Thaumatococcus daniellii]. Full crystallographic information is available from [http://oca.weizmann.ac.il/oca-bin/ocashort?id=1LY0 OCA]. For a <b>guided tour on the structure components</b> use [https://proteopedia.org/fgij/fg.htm?mol=1LY0 FirstGlance]. <br>
-
|ACTIVITY=
+
</td></tr><tr id='method'><td class="sblockLbl"><b>[[Empirical_models|Method:]]</b></td><td class="sblockDat" id="methodDat">X-ray diffraction, [[Resolution|Resolution]] 1.36&#8491;</td></tr>
-
|GENE=
+
<tr id='ligand'><td class="sblockLbl"><b>[[Ligand|Ligands:]]</b></td><td class="sblockDat" id="ligandDat"><scene name='pdbligand=TLA:L(+)-TARTARIC+ACID'>TLA</scene></td></tr>
-
|DOMAIN=
+
<tr id='resources'><td class="sblockLbl"><b>Resources:</b></td><td class="sblockDat"><span class='plainlinks'>[https://proteopedia.org/fgij/fg.htm?mol=1ly0 FirstGlance], [http://oca.weizmann.ac.il/oca-bin/ocaids?id=1ly0 OCA], [https://pdbe.org/1ly0 PDBe], [https://www.rcsb.org/pdb/explore.do?structureId=1ly0 RCSB], [https://www.ebi.ac.uk/pdbsum/1ly0 PDBsum], [https://prosat.h-its.org/prosat/prosatexe?pdbcode=1ly0 ProSAT]</span></td></tr>
-
|RELATEDENTRY=[[1lxz|1LXZ]]
+
</table>
-
|RESOURCES=<span class='plainlinks'>[http://oca.weizmann.ac.il/oca-docs/fgij/fg.htm?mol=1ly0 FirstGlance], [http://oca.weizmann.ac.il/oca-bin/ocaids?id=1ly0 OCA], [http://www.ebi.ac.uk/pdbsum/1ly0 PDBsum], [http://www.rcsb.org/pdb/explore.do?structureId=1ly0 RCSB]</span>
+
== Function ==
-
}}
+
[https://www.uniprot.org/uniprot/THM1_THADA THM1_THADA] Taste-modifying protein; intensely sweet-tasting. It is 100000 times sweeter than sucrose on a molar basis.
-
 
+
== Evolutionary Conservation ==
-
'''Structure of thaumatin crystallized in the presence of glycerol'''
+
[[Image:Consurf_key_small.gif|200px|right]]
-
 
+
Check<jmol>
-
 
+
<jmolCheckbox>
-
==Overview==
+
<scriptWhenChecked>; select protein; define ~consurf_to_do selected; consurf_initial_scene = true; script "/wiki/ConSurf/ly/1ly0_consurf.spt"</scriptWhenChecked>
-
The intensely sweet protein thaumatin has been crystallized at 293 K in the presence of sodium tartrate and 25%(v/v) glycerol for X-ray diffraction data collection at 100 K. A comparison of the three-dimensional structure model derived from a crystal grown in the presence of glycerol with that of a control deprived of this additive reveals only minor changes in the overall structure but a approximately 20% reduction in the number of water molecules. X-ray topography analyses show that the overall quality of the crystals prepared in the presence of this cryoprotectant is enhanced.
+
<scriptWhenUnchecked>script /wiki/extensions/Proteopedia/spt/initialview01.spt</scriptWhenUnchecked>
-
 
+
<text>to colour the structure by Evolutionary Conservation</text>
-
==About this Structure==
+
</jmolCheckbox>
-
1LY0 is a [[Single protein]] structure of sequence from [http://en.wikipedia.org/wiki/Thaumatococcus_daniellii Thaumatococcus daniellii]. Full crystallographic information is available from [http://oca.weizmann.ac.il/oca-bin/ocashort?id=1LY0 OCA].
+
</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=1ly0 ConSurf].
-
 
+
<div style="clear:both"></div>
-
==Reference==
+
__TOC__
-
Crystallization in the presence of glycerol displaces water molecules in the structure of thaumatin., Charron C, Kadri A, Robert MC, Giege R, Lorber B, Acta Crystallogr D Biol Crystallogr. 2002 Dec;58(Pt 12):2060-5. Epub 2002, Nov 23. PMID:[http://www.ncbi.nlm.nih.gov/pubmed/12454465 12454465]
+
</StructureSection>
-
[[Category: Single protein]]
+
[[Category: Large Structures]]
[[Category: Thaumatococcus daniellii]]
[[Category: Thaumatococcus daniellii]]
-
[[Category: Charron, C.]]
+
[[Category: Charron C]]
-
[[Category: Giege, R.]]
+
[[Category: Giege R]]
-
[[Category: Kadri, A.]]
+
[[Category: Kadri A]]
-
[[Category: Lorber, B.]]
+
[[Category: Lorber B]]
-
[[Category: Robert, M C.]]
+
[[Category: Robert MC]]
-
[[Category: sweet protein]]
+
-
[[Category: taste-modifying protein]]
+
-
 
+
-
''Page seeded by [http://oca.weizmann.ac.il/oca OCA ] on Sun Mar 30 22:08:46 2008''
+

Current revision

Structure of thaumatin crystallized in the presence of glycerol

PDB ID 1ly0

Drag the structure with the mouse to rotate

Proteopedia Page Contributors and Editors (what is this?)

OCA

Retrieved from "http://52.214.119.220/wiki/index.php/1ly0"
Personal tools