1lk9

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<StructureSection load='1lk9' size='340' side='right'caption='[[1lk9]], [[Resolution|resolution]] 1.53&Aring;' scene=''>
<StructureSection load='1lk9' size='340' side='right'caption='[[1lk9]], [[Resolution|resolution]] 1.53&Aring;' scene=''>
== Structural highlights ==
== Structural highlights ==
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<table><tr><td colspan='2'>[[1lk9]] is a 2 chain structure with sequence from [http://en.wikipedia.org/wiki/Allium_sativum Allium sativum]. Full crystallographic information is available from [http://oca.weizmann.ac.il/oca-bin/ocashort?id=1LK9 OCA]. For a <b>guided tour on the structure components</b> use [http://oca.weizmann.ac.il/oca-docs/fgij/fg.htm?mol=1LK9 FirstGlance]. <br>
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<table><tr><td colspan='2'>[[1lk9]] is a 2 chain structure with sequence from [https://en.wikipedia.org/wiki/Allium_sativum Allium sativum]. Full crystallographic information is available from [http://oca.weizmann.ac.il/oca-bin/ocashort?id=1LK9 OCA]. For a <b>guided tour on the structure components</b> use [https://proteopedia.org/fgij/fg.htm?mol=1LK9 FirstGlance]. <br>
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</td></tr><tr id='ligand'><td class="sblockLbl"><b>[[Ligand|Ligands:]]</b></td><td class="sblockDat"><scene name='pdbligand=BMA:BETA-D-MANNOSE'>BMA</scene>, <scene name='pdbligand=CL:CHLORIDE+ION'>CL</scene>, <scene name='pdbligand=DHA:2-AMINO-ACRYLIC+ACID'>DHA</scene>, <scene name='pdbligand=EPE:4-(2-HYDROXYETHYL)-1-PIPERAZINE+ETHANESULFONIC+ACID'>EPE</scene>, <scene name='pdbligand=FUC:ALPHA-L-FUCOSE'>FUC</scene>, <scene name='pdbligand=NAG:N-ACETYL-D-GLUCOSAMINE'>NAG</scene>, <scene name='pdbligand=PLP:PYRIDOXAL-5-PHOSPHATE'>PLP</scene>, <scene name='pdbligand=SO4:SULFATE+ION'>SO4</scene></td></tr>
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</td></tr><tr id='ligand'><td class="sblockLbl"><b>[[Ligand|Ligands:]]</b></td><td class="sblockDat" id="ligandDat"><scene name='pdbligand=BMA:BETA-D-MANNOSE'>BMA</scene>, <scene name='pdbligand=CL:CHLORIDE+ION'>CL</scene>, <scene name='pdbligand=DHA:2-AMINO-ACRYLIC+ACID'>DHA</scene>, <scene name='pdbligand=EPE:4-(2-HYDROXYETHYL)-1-PIPERAZINE+ETHANESULFONIC+ACID'>EPE</scene>, <scene name='pdbligand=PLP:PYRIDOXAL-5-PHOSPHATE'>PLP</scene>, <scene name='pdbligand=SO4:SULFATE+ION'>SO4</scene>, <scene name='pdbligand=FUC:ALPHA-L-FUCOSE'>FUC</scene>, <scene name='pdbligand=NAG:N-ACETYL-D-GLUCOSAMINE'>NAG</scene></td></tr>
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<tr id='activity'><td class="sblockLbl"><b>Activity:</b></td><td class="sblockDat"><span class='plainlinks'>[http://en.wikipedia.org/wiki/Alliin_lyase Alliin lyase], with EC number [http://www.brenda-enzymes.info/php/result_flat.php4?ecno=4.4.1.4 4.4.1.4] </span></td></tr>
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<tr id='activity'><td class="sblockLbl"><b>Activity:</b></td><td class="sblockDat"><span class='plainlinks'>[https://en.wikipedia.org/wiki/Alliin_lyase Alliin lyase], with EC number [https://www.brenda-enzymes.info/php/result_flat.php4?ecno=4.4.1.4 4.4.1.4] </span></td></tr>
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<tr id='resources'><td class="sblockLbl"><b>Resources:</b></td><td class="sblockDat"><span class='plainlinks'>[http://oca.weizmann.ac.il/oca-docs/fgij/fg.htm?mol=1lk9 FirstGlance], [http://oca.weizmann.ac.il/oca-bin/ocaids?id=1lk9 OCA], [http://pdbe.org/1lk9 PDBe], [http://www.rcsb.org/pdb/explore.do?structureId=1lk9 RCSB], [http://www.ebi.ac.uk/pdbsum/1lk9 PDBsum], [http://prosat.h-its.org/prosat/prosatexe?pdbcode=1lk9 ProSAT]</span></td></tr>
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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=1lk9 FirstGlance], [http://oca.weizmann.ac.il/oca-bin/ocaids?id=1lk9 OCA], [https://pdbe.org/1lk9 PDBe], [https://www.rcsb.org/pdb/explore.do?structureId=1lk9 RCSB], [https://www.ebi.ac.uk/pdbsum/1lk9 PDBsum], [https://prosat.h-its.org/prosat/prosatexe?pdbcode=1lk9 ProSAT]</span></td></tr>
</table>
</table>
== Function ==
== Function ==
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[[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.
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[[https://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.
== Evolutionary Conservation ==
== Evolutionary Conservation ==
[[Image:Consurf_key_small.gif|200px|right]]
[[Image:Consurf_key_small.gif|200px|right]]

Revision as of 06:45, 18 August 2021

The Three-dimensional Structure of Alliinase from Garlic

PDB ID 1lk9

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