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| | == Structural highlights == | | == Structural highlights == |
| | <table><tr><td colspan='2'>[[1jj3]] is a 2 chain structure with sequence from [https://en.wikipedia.org/wiki/Gallus_gallus Gallus gallus]. Full crystallographic information is available from [http://oca.weizmann.ac.il/oca-bin/ocashort?id=1JJ3 OCA]. For a <b>guided tour on the structure components</b> use [https://proteopedia.org/fgij/fg.htm?mol=1JJ3 FirstGlance]. <br> | | <table><tr><td colspan='2'>[[1jj3]] is a 2 chain structure with sequence from [https://en.wikipedia.org/wiki/Gallus_gallus Gallus gallus]. Full crystallographic information is available from [http://oca.weizmann.ac.il/oca-bin/ocashort?id=1JJ3 OCA]. For a <b>guided tour on the structure components</b> use [https://proteopedia.org/fgij/fg.htm?mol=1JJ3 FirstGlance]. <br> |
| - | </td></tr><tr id='activity'><td class="sblockLbl"><b>Activity:</b></td><td class="sblockDat"><span class='plainlinks'>[https://en.wikipedia.org/wiki/Lysozyme Lysozyme], with EC number [https://www.brenda-enzymes.info/php/result_flat.php4?ecno=3.2.1.17 3.2.1.17] </span></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]] 1.9Å</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=1jj3 FirstGlance], [http://oca.weizmann.ac.il/oca-bin/ocaids?id=1jj3 OCA], [https://pdbe.org/1jj3 PDBe], [https://www.rcsb.org/pdb/explore.do?structureId=1jj3 RCSB], [https://www.ebi.ac.uk/pdbsum/1jj3 PDBsum], [https://prosat.h-its.org/prosat/prosatexe?pdbcode=1jj3 ProSAT]</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=1jj3 FirstGlance], [http://oca.weizmann.ac.il/oca-bin/ocaids?id=1jj3 OCA], [https://pdbe.org/1jj3 PDBe], [https://www.rcsb.org/pdb/explore.do?structureId=1jj3 RCSB], [https://www.ebi.ac.uk/pdbsum/1jj3 PDBsum], [https://prosat.h-its.org/prosat/prosatexe?pdbcode=1jj3 ProSAT]</span></td></tr> |
| | </table> | | </table> |
| | == Function == | | == Function == |
| - | [[https://www.uniprot.org/uniprot/LYSC_CHICK LYSC_CHICK]] Lysozymes have primarily a bacteriolytic function; those in tissues and body fluids are associated with the monocyte-macrophage system and enhance the activity of immunoagents. Has bacteriolytic activity against M.luteus.<ref>PMID:22044478</ref>
| + | [https://www.uniprot.org/uniprot/LYSC_CHICK LYSC_CHICK] Lysozymes have primarily a bacteriolytic function; those in tissues and body fluids are associated with the monocyte-macrophage system and enhance the activity of immunoagents. Has bacteriolytic activity against M.luteus.<ref>PMID:22044478</ref> |
| | == Evolutionary Conservation == | | == Evolutionary Conservation == |
| | [[Image:Consurf_key_small.gif|200px|right]] | | [[Image:Consurf_key_small.gif|200px|right]] |
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| | [[Category: Gallus gallus]] | | [[Category: Gallus gallus]] |
| | [[Category: Large Structures]] | | [[Category: Large Structures]] |
| - | [[Category: Lysozyme]]
| + | [[Category: Biswal BK]] |
| - | [[Category: Biswal, B K]] | + | [[Category: Datta S]] |
| - | [[Category: Datta, S]] | + | [[Category: Vijayan M]] |
| - | [[Category: Vijayan, M]] | + | |
| - | [[Category: Enzyme-tetragonal form]]
| + | |
| - | [[Category: Glycosidase]]
| + | |
| - | [[Category: Hen egg-white lysozyme]]
| + | |
| - | [[Category: Hydrolase]]
| + | |
| - | [[Category: Mucopeptide n-acetylmuramyl hydrolase]]
| + | |
| Structural highlights
Function
LYSC_CHICK Lysozymes have primarily a bacteriolytic function; those in tissues and body fluids are associated with the monocyte-macrophage system and enhance the activity of immunoagents. Has bacteriolytic activity against M.luteus.[1]
Evolutionary Conservation
Check, as determined by ConSurfDB. You may read the explanation of the method and the full data available from ConSurf.
Publication Abstract from PubMed
In order to elucidate the effect of stabilizing additives on the structure of proteins and the associated ordered water molecules in the hydration shell, the crystal structures of tetragonal lysozyme grown in the presence of sucrose, sorbitol and trehalose have been refined. Also refined are the structures of orthorhombic and monoclinic lysozyme grown under the conditions in which tetragonal lysozyme is normally grown. A comparison of the two sets of structures with the structure of native tetragonal lysozyme shows that the effect of the additives on the structure of the protein molecule is less than that of the normal minor changes associated with differences in molecular packing. Surprisingly, the same is true of the effect on the hydration shell, represented by the ordered water molecules attached to the protein. Thus, it appears that the cause of the stabilizing effect of the additives needs to be sought outside the immediate neighbourhood of the protein molecule. Sorbitol and trehalose do not coherently interact with the protein. One sucrose molecule binds at the active-site cleft of the enzyme.
The effect of stabilizing additives on the structure and hydration of proteins: a study involving tetragonal lysozyme.,Datta S, Biswal BK, Vijayan M Acta Crystallogr D Biol Crystallogr. 2001 Nov;57(Pt 11):1614-20. Epub 2001, Oct 25. PMID:11679726[2]
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.
See Also
References
- ↑ Maehashi K, Matano M, Irisawa T, Uchino M, Kashiwagi Y, Watanabe T. Molecular characterization of goose- and chicken-type lysozymes in emu (Dromaius novaehollandiae): evidence for extremely low lysozyme levels in emu egg white. Gene. 2012 Jan 15;492(1):244-9. doi: 10.1016/j.gene.2011.10.021. Epub 2011 Oct, 25. PMID:22044478 doi:10.1016/j.gene.2011.10.021
- ↑ Datta S, Biswal BK, Vijayan M. The effect of stabilizing additives on the structure and hydration of proteins: a study involving tetragonal lysozyme. Acta Crystallogr D Biol Crystallogr. 2001 Nov;57(Pt 11):1614-20. Epub 2001, Oct 25. PMID:11679726
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