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2hox
From Proteopedia
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| - | [[Image:2hox.png|left|200px]] | ||
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{{STRUCTURE_2hox| PDB=2hox | SCENE= }} | {{STRUCTURE_2hox| PDB=2hox | SCENE= }} | ||
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===alliinase from allium sativum (garlic)=== | ===alliinase from allium sativum (garlic)=== | ||
| + | {{ABSTRACT_PUBMED_17174334}} | ||
| - | + | ==Function== | |
| + | [[http://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. | ||
==About this Structure== | ==About this Structure== | ||
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==Reference== | ==Reference== | ||
| - | <ref group="xtra">PMID:017174334</ref><references group="xtra"/> | + | <ref group="xtra">PMID:017174334</ref><references group="xtra"/><references/> |
[[Category: Alliin lyase]] | [[Category: Alliin lyase]] | ||
[[Category: Allium sativum]] | [[Category: Allium sativum]] | ||
Revision as of 07:52, 16 April 2014
Contents |
alliinase from allium sativum (garlic)
Template:ABSTRACT PUBMED 17174334
Function
[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.
About this Structure
2hox is a 4 chain structure with sequence from Allium sativum. Full crystallographic information is available from OCA.
Reference
- Shimon LJ, Rabinkov A, Shin I, Miron T, Mirelman D, Wilchek M, Frolow F. Two structures of alliinase from Alliium sativum L.: apo form and ternary complex with aminoacrylate reaction intermediate covalently bound to the PLP cofactor. J Mol Biol. 2007 Feb 16;366(2):611-25. Epub 2006 Nov 14. PMID:17174334 doi:10.1016/j.jmb.2006.11.041
