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1lxz

From Proteopedia

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[[Image:1lxz.png|left|200px]]
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==Structure of thaumatin crystallized in the presence of glycerol==
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<StructureSection load='1lxz' size='340' side='right' caption='[[1lxz]], [[Resolution|resolution]] 1.25&Aring;' scene=''>
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== Structural highlights ==
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<table><tr><td colspan='2'>[[1lxz]] is a 1 chain structure with 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]. For a <b>guided tour on the structure components</b> use [http://oca.weizmann.ac.il/oca-docs/fgij/fg.htm?mol=1LXZ FirstGlance]. <br>
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</td></tr><tr><td class="sblockLbl"><b>[[Ligand|Ligands:]]</b></td><td class="sblockDat"><scene name='pdbligand=TLA:L(+)-TARTARIC+ACID'>TLA</scene><br>
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<tr><td class="sblockLbl"><b>[[Related_structure|Related:]]</b></td><td class="sblockDat">[[1lyo|1lyo]]</td></tr>
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<tr><td class="sblockLbl"><b>Resources:</b></td><td class="sblockDat"><span class='plainlinks'>[http://oca.weizmann.ac.il/oca-docs/fgij/fg.htm?mol=1lxz FirstGlance], [http://oca.weizmann.ac.il/oca-bin/ocaids?id=1lxz OCA], [http://www.rcsb.org/pdb/explore.do?structureId=1lxz RCSB], [http://www.ebi.ac.uk/pdbsum/1lxz PDBsum]</span></td></tr>
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<table>
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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/lx/1lxz_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/chain_selection.php?pdb_ID=2ata ConSurf].
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<div style="clear:both"></div>
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<div style="background-color:#fffaf0;">
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== Publication Abstract from PubMed ==
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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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{{STRUCTURE_1lxz| PDB=1lxz | SCENE= }}
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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:12454465<ref>PMID:12454465</ref>
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===Structure of thaumatin crystallized in the presence of glycerol===
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From MEDLINE&reg;/PubMed&reg;, a database of the U.S. National Library of Medicine.<br>
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</div>
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{{ABSTRACT_PUBMED_12454465}}
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== References ==
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<references/>
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==About this Structure==
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__TOC__
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[[1lxz]] is a 1 chain structure with 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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</StructureSection>
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==Reference==
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<ref group="xtra">PMID:012454465</ref><references group="xtra"/>
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[[Category: Thaumatococcus daniellii]]
[[Category: Thaumatococcus daniellii]]
[[Category: Charron, C.]]
[[Category: Charron, C.]]

Revision as of 16:11, 28 September 2014

Structure of thaumatin crystallized in the presence of glycerol

1lxz, resolution 1.25Å

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