1lxz

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[[Image:1lxz.gif|left|200px]]
 
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==Structure of thaumatin crystallized in the presence of glycerol==
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The line below this paragraph, containing "STRUCTURE_1lxz", creates the "Structure Box" on the page.
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<StructureSection load='1lxz' size='340' side='right'caption='[[1lxz]], [[Resolution|resolution]] 1.25&Aring;' scene=''>
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You may change the PDB parameter (which sets the PDB file loaded into the applet)
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== Structural highlights ==
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or the SCENE parameter (which sets the initial scene displayed when the page is loaded),
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<table><tr><td colspan='2'>[[1lxz]] 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=1LXZ OCA]. For a <b>guided tour on the structure components</b> use [https://proteopedia.org/fgij/fg.htm?mol=1LXZ FirstGlance]. <br>
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or leave the SCENE parameter empty for the default display.
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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]] 1.25&#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=TLA:L(+)-TARTARIC+ACID'>TLA</scene></td></tr>
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{{STRUCTURE_1lxz| PDB=1lxz | SCENE= }}
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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=1lxz FirstGlance], [http://oca.weizmann.ac.il/oca-bin/ocaids?id=1lxz OCA], [https://pdbe.org/1lxz PDBe], [https://www.rcsb.org/pdb/explore.do?structureId=1lxz RCSB], [https://www.ebi.ac.uk/pdbsum/1lxz PDBsum], [https://prosat.h-its.org/prosat/prosatexe?pdbcode=1lxz ProSAT]</span></td></tr>
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</table>
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'''Structure of thaumatin crystallized in the presence of glycerol'''
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== Function ==
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[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.
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== Evolutionary Conservation ==
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==Overview==
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[[Image:Consurf_key_small.gif|200px|right]]
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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.
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Check<jmol>
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<jmolCheckbox>
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==About this Structure==
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<scriptWhenChecked>; select protein; define ~consurf_to_do selected; consurf_initial_scene = true; script "/wiki/ConSurf/lx/1lxz_consurf.spt"</scriptWhenChecked>
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1LXZ 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=1LXZ OCA].
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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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==Reference==
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</jmolCheckbox>
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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]
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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=1lxz ConSurf].
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[[Category: Single protein]]
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<div style="clear:both"></div>
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__TOC__
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</StructureSection>
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[[Category: Large Structures]]
[[Category: Thaumatococcus daniellii]]
[[Category: Thaumatococcus daniellii]]
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[[Category: Charron, C.]]
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[[Category: Charron C]]
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[[Category: Giege, R.]]
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[[Category: Giege R]]
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[[Category: Kadri, A.]]
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[[Category: Kadri A]]
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[[Category: Lorber, B.]]
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[[Category: Lorber B]]
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[[Category: Robert, M C.]]
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[[Category: Robert MC]]
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[[Category: Sweet protein]]
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[[Category: Taste-modifying protein]]
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''Page seeded by [http://oca.weizmann.ac.il/oca OCA ] on Sat May 3 00:24:30 2008''
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Current revision

Structure of thaumatin crystallized in the presence of glycerol

PDB ID 1lxz

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