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Plant protein PDB-id
1pp3
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207 a.a. *
Waters ×377

* Residue conservation analysis
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PDB id: 1pp3
Name: Plant protein
Title: Structure of thaumatin in a hexagonal space group

Structure:
Thaumatin i. Chain: a, b

Source:
Thaumatococcus daniellii. Miracle fruit. Organism_taxid: 4621

UniProt:
Chains A, B: P02883 (THM1_THADA)
Pfam   ArchSchema ?
Seq: 207 a.a.
Struc: 207 a.a.
Key:    PfamA domain
 Secondary structure  CATH domain

Resolution:
1.60Å

R-factor:
0.211

R-free:
0.223

Authors:
C.Charron,R.Giege,B.Lorber

Key ref:
C.Charron et al. (2004). Structure of thaumatin in a hexagonal space group: comparison of packing contacts in four crystal lattices.. Acta Crystallogr D Biol Crystallogr, 60, 83-89. [PubMed id: 14684896] [DOI: 10.1107/S0907444903022613]

Date:
16-Jun-03

Release date:
10-Aug-04
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    Key reference    
 
 
DOI no: 10.1107/S0907444903022613 Acta Crystallogr D Biol Crystallogr 60:83-89 (2004)
PubMed id: 14684896  
 
 
Structure of thaumatin in a hexagonal space group: comparison of packing contacts in four crystal lattices.
C.Charron, R.Giegé, B.Lorber.
 
  ABSTRACT  
 
The intensely sweet protein thaumatin has been crystallized in a hexagonal lattice after a temperature shift from 293 to 277 K. The structure of the protein in the new crystal was solved at 1.6 A resolution. The protein fold is identical to that found in three other crystal forms grown in the presence of crystallizing agents of differing chemical natures. The proportions of lattice interactions involving hydrogen bonds, hydrophobic or ionic groups differ greatly from one form to another. Moreover, the distribution of acidic and basic residues taking part in contacts also varies. The hexagonal packing is characterized by the presence of channels parallel to the c axis that are so wide that protein molecules can diffuse through them.
 

Literature references that cite this PDB file's key reference

  PubMed id Reference
15703077 R.Kant (2005).
Sweet proteins--potential replacement for artificial low calorie sweeteners.
  Nutr J, 4, 5.  
The most recent references are shown first. Citation data come partly from CiteXplore and partly from an automated harvesting procedure. Note that this is likely to be only a partial list as not all journals are covered by either method. However, we are continually building up the citation data so more and more references will be included with time.