8POB image
Entry Detail
PDB ID:
8POB
Keywords:
Title:
Crystal structure of Hen Egg White Lysozyme co-crystallized with 10 mM TbXo4-SO3
Biological Source:
Source Organism:
PDB Version:
Deposition Date:
2023-07-04
Release Date:
2024-07-10
Method Details:
Experimental Method:
Resolution:
1.74 Å
R-Value Free:
0.22
R-Value Work:
0.18
R-Value Observed:
0.18
Space Group:
P 43 21 2
Macromolecular Entities
Polymer Type:polypeptide(L)
Description:Lysozyme C
Chain IDs:A
Chain Length:147
Number of Molecules:1
Biological Source:Gallus gallus
Primary Citation
Influence of Chemical Modifications of the Crystallophore on Protein Nucleating Properties and Supramolecular Interactions Network.
Chemistry 30 e202400900 e202400900 (2024)
PMID: 38738452 DOI: 10.1002/chem.202400900

Abstact

Crystallophores are lanthanide complexes that have demonstrated outstanding induction of crystallization for various proteins. This article explores the effect of tailored modifications of the crystallophore first generation and their impact on the nucleating properties and protein crystal structures. Through high-throughput crystallization experiments and dataset analysis, we evaluated the effectiveness of these variants, in comparison to the first crystallophore generation G1. In particular, the V1 variant, featuring a propanol pendant arm, demonstrated the ability to produce new crystallization conditions for the proteins tested (hen-egg white lysozyme, proteinase K and thaumatin). Structural analysis performed in the case of hen egg-white lysozyme along with Molecular Dynamics simulations, highlights V1's unique behavior, taking advantage of the flexibility of its propanol arm to explore different protein surfaces and form versatile supramolecular interactions.

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