7VT9 image
Deposition Date 2021-10-28
Release Date 2022-10-26
Last Version Date 2023-11-29
Entry Detail
PDB ID:
7VT9
Keywords:
Title:
CRYSTAL STRUCTURE AT 3.4 ANGSTROMS RESOLUTION OF Maltodextrin glucosidase, MalZ, FROM Escherichia coli
Biological Source:
Source Organism:
Method Details:
Experimental Method:
Resolution:
3.30 Å
R-Value Free:
0.34
R-Value Work:
0.30
R-Value Observed:
0.30
Space Group:
I 41 2 2
Macromolecular Entities
Polymer Type:polypeptide(L)
Molecule:Maltodextrin glucosidase
Gene (Uniprot):malZ
Chain IDs:A, B
Chain Length:615
Number of Molecules:2
Biological Source:Escherichia coli (strain K12)
Primary Citation
Dimeric architecture of maltodextrin glucosidase (MalZ) provides insights into the substrate recognition and hydrolysis mechanism.
Biochem.Biophys.Res.Commun. 586 49 54 (2022)
PMID: 34826700 DOI: 10.1016/j.bbrc.2021.11.070

Abstact

Maltodextrin glucosidase (MalZ) is a key enzyme in the maltose utilization pathway in Escherichia coli that liberates glucose from the reducing end of the short malto-oligosaccharides. Unlike other enzymes in the GH13_21 subfamily, the hydrolytic activity of MalZ is limited to maltodextrin rather than long starch substrates, forming various transglycosylation products in α-1,3, α-1,4 or α-1,6 linkages. The mechanism for the substrate binding and hydrolysis of this enzyme is not well understood yet. Here, we present the dimeric crystal structure of MalZ, with the N-domain generating a unique substrate binding groove. The N-domain bears CBM34 architecture and forms a part of the active site in the catalytic domain of the adjacent molecule. The groove found between the N-domain and catalytic domain from the adjacent molecule, shapes active sites suitable for short malto-oligosaccharides, but hinders long stretches of oligosaccharides. The conserved residue of E44 protrudes at subsite +2, elucidating the hydrolysis pattern of the substrate by the glucose unit from the reducing end. The structural analysis provides a molecular basis for the substrate specificity and the enzymatic property, and has potential industrial application for protein engineering.

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