5O7V image
Entry Detail
PDB ID:
5O7V
Title:
Crystal structure of the 5F-tryptophan RSL lectin in complex with Lewis x tetrasaccharide
Biological Source:
Source Organism:
Host Organism:
PDB Version:
Deposition Date:
2017-06-09
Release Date:
2018-06-06
Method Details:
Experimental Method:
Resolution:
1.28 Å
R-Value Free:
0.14
R-Value Work:
0.12
R-Value Observed:
0.12
Space Group:
F 2 3
Macromolecular Entities
Polymer Type:polypeptide(L)
Description:Fucose-binding lectin protein
Chain IDs:A, B
Chain Length:90
Number of Molecules:2
Biological Source:Ralstonia solanacearum
Modified Residue
Compound ID Chain ID Parent Comp ID Details 2D Image
FTR A TRP modified residue
Peptide-like Molecules
PRD_900119
Primary Citation
Effect of Noncanonical Amino Acids on Protein-Carbohydrate Interactions: Structure, Dynamics, and Carbohydrate Affinity of a Lectin Engineered with Fluorinated Tryptophan Analogs.
ACS Chem. Biol. 13 2211 2219 (2018)
PMID: 29812892 DOI: 10.1021/acschembio.8b00377

Abstact

Protein-carbohydrate interactions play crucial roles in biology. Understanding and modifying these interactions is of major interest for fighting many diseases. We took a synthetic biology approach and incorporated noncanonical amino acids into a bacterial lectin to modulate its interactions with carbohydrates. We focused on tryptophan, which is prevalent in carbohydrate binding sites. The exchange of the tryptophan residues with analogs fluorinated at different positions resulted in three distinctly fluorinated variants of the lectin from Ralstonia solanacearum. We observed differences in stability and affinity toward fucosylated glycans and rationalized them by X-ray and modeling studies. While fluorination decreased the aromaticity of the indole ring and, therefore, the strength of carbohydrate-aromatic interactions, additional weak hydrogen bonds were formed between fluorine and the ligand hydroxyl groups. Our approach opens new possibilities to engineer carbohydrate receptors.

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