1yl0: Difference between revisions

Revision as of 16:27, 3 May 2008

Effect of alcohols on protein hydration

OverviewOverview

Organic solvents are known to bring about dehydration of proteins, the molecular basis of which has remained uncharacterized. The dehydration effect in many cases leads to eventual unfolding of proteins through the macroscopic solvent effect. In some cases, the organic solvent molecules also bind to protein surfaces, thereby forcing local unfolding. The X-ray structure of hen egg-white lysozyme co-crystallized in the presence of alcohols with varying hydrophobicities has been studied. It was noticed that although the alcohols have very little effect on the conformation of the overall protein structure, they profoundly affect protein hydration and disorder of the bound waters. Systematic analysis of the water structure around the lysozyme molecule suggests that an increasing order of hydrophobicity of alcohols is directly proportional to the higher number of weakly bound waters in the protein. As anticipated, the water molecules in the native structure with high temperature factors (>/=40 A(2)) attain higher disorder in the presence of alcohols. It is believed that the disorder induced in the water molecules is a direct consequence of alcohol binding.

About this StructureAbout this Structure

1YL0 is a Single protein structure of sequence from Gallus gallus. Full crystallographic information is available from OCA.

ReferenceReference

Effect of alcohols on protein hydration: crystallographic analysis of hen egg-white lysozyme in the presence of alcohols., Deshpande A, Nimsadkar S, Mande SC, Acta Crystallogr D Biol Crystallogr. 2005 Jul;61(Pt 7):1005-8. Epub 2005, Jun 24. PMID:15983424 Page seeded by OCA on Sat May 3 16:27:18 2008

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OCA

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 [[Image:1yl0.gif|left|200px]]
- {{Structure
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+You may change the PDB parameter (which sets the PDB file loaded into the applet)
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+or the SCENE parameter (which sets the initial scene displayed when the page is loaded),
-|ACTIVITY= <span class='plainlinks'>[http://en.wikipedia.org/wiki/Lysozyme Lysozyme], with EC number [http://www.brenda-enzymes.info/php/result_flat.php4?ecno=3.2.1.17 3.2.1.17] </span>
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-|RELATEDENTRY=[[1ykx|1YKX]], [[1yky|1YKY]], [[1ykz|1YKZ]], [[1yl1|1YL1]]
-|RESOURCES=<span class='plainlinks'>[http://oca.weizmann.ac.il/oca-docs/fgij/fg.htm?mol=1yl0 FirstGlance], [http://oca.weizmann.ac.il/oca-bin/ocaids?id=1yl0 OCA], [http://www.ebi.ac.uk/pdbsum/1yl0 PDBsum], [http://www.rcsb.org/pdb/explore.do?structureId=1yl0 RCSB]</span>
-}}
 '''Effect of alcohols on protein hydration'''
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 [[Category: Mande, S C.]]
 [[Category: Nimsadkar, S.]]
-[[Category: alcohol]]
+[[Category: Alcohol]]
-[[Category: hen egg white lysozyme]]
+[[Category: Hen egg white lysozyme]]
-[[Category: hydration]]
+[[Category: Hydration]]
-[[Category: water structure]]
+[[Category: Water structure]]
+''Page seeded by [http://oca.weizmann.ac.il/oca OCA ] on Sat May  3 16:27:18 2008''
-''Page seeded by [http://oca.weizmann.ac.il/oca OCA ] on Mon Mar 31 01:11:29 2008''