PDBsum entry 1jiy

Hydrolase

PDB id: 1jiy

Contents

Protein chain

129 a.a. *

Waters ×151

* Residue conservation analysis

PDB id:

1jiy

Name:

Hydrolase

Title:

Crystal structure of tetragonal lysozyme grown in presence 20% sorbitol

Structure:

Lysozyme. Chain: a. Synonym: 1,4-beta-n-acetylmuramidasE C. Allergen gal d 4. Gal d iv. Ec: 3.2.1.17

Source:

Gallus gallus. Chicken. Organism_taxid: 9031. Tissue: egg white. Cellular_location: cytoplasm

Resolution:

1.90Å R-factor: 0.189 R-free: 0.212

Authors:

S.Datta,B.K.Biswal,M.Vijayan

Key ref:

S.Datta et al. (2001). The effect of stabilizing additives on the structure and hydration of proteins: a study involving tetragonal lysozyme. Acta Crystallogr D Biol Crystallogr, 57, 1614-1620. PubMed id: 11679726 DOI: 10.1107/S090744490101280X

Date:

03-Jul-01 Release date: 02-Nov-01

Protein chain

P00698  (LYSC_CHICK) -  Lysozyme C from Gallus gallus

Seq: 147 a.a.

Struc: 129 a.a.

Enzyme reactions

• Enzyme class: E.C.3.2.1.17 - lysozyme.
• Reaction: Hydrolysis of the 1,4-beta-linkages between N-acetyl-D-glucosamine and N-acetylmuramic acid in peptidoglycan heteropolymers of the prokaryotes cell walls.

DOI no: 10.1107/S090744490101280X

Acta Crystallogr D Biol Crystallogr 57:1614-1620 (2001)

PubMed id: 11679726

The effect of stabilizing additives on the structure and hydration of proteins: a study involving tetragonal lysozyme.

S.Datta, B.K.Biswal, M.Vijayan.

ABSTRACT

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.

Selected figure(s)

Figure 3.
Figure 3 Schematic representation of the interactions of sucrose with the enzyme molecule. This figure was prepared using LIGPLOT (Wallace et al., 1995[Wallace, A. C., Laskowski, R. A. & Thornton, J. M. (1995). Protein Eng. 8, 127-134.]).

The above figure is reprinted by permission from the IUCr: Acta Crystallogr D Biol Crystallogr (2001, 57, 1614-1620) copyright 2001.

Figure was selected by an automated process.