1994
DOI: 10.1107/s0907444994005512
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Structures of three crystal forms of the sweet protein thaumatin

Abstract: Three crystal forms of the sweet-tasting protein thaumatin from the African berry Thaumatococcus daniellii have been grown. These include two naturally occurring isoforms, A and B, that differ by a single amino acid, and a recombinant form of isoform B expressed in yeast. The crystals are of space groups C2 with a = 117.7, b = 44.9, c = 38.0 A, and beta = 94.0 degrees, P2(1)2(1)2(1) with a = 44.3, b = 63.7 and c = 72.7 A, and a tetragonal form P4(1)2(1)2 with a = b = 58.6 and c = 151.8 A. The structures of all… Show more

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Cited by 97 publications
(89 citation statements)
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“…5) (14) might be consistent with such a model. The collapsibility of the core wall would be consistent with the presence of an apparent external bracing during virion assembly (provided by the vaccinia virus D13 protein's clathrin-like networks) (11,31). The core wall may be built within such a template, or mold, within the crescents that are characteristic of the early stages of virion morphogenesis.…”
Section: Discussionmentioning
confidence: 71%
“…5) (14) might be consistent with such a model. The collapsibility of the core wall would be consistent with the presence of an apparent external bracing during virion assembly (provided by the vaccinia virus D13 protein's clathrin-like networks) (11,31). The core wall may be built within such a template, or mold, within the crescents that are characteristic of the early stages of virion morphogenesis.…”
Section: Discussionmentioning
confidence: 71%
“…A molecular model of TLXI was generated with MOE (The Molecular Operating Environment) (Chemical Computing Group Inc., Montreal, Canada) using the structure of thaumatin (PDB code 1THV [23]) as template. The sequence-alignment provided by the genthreader threading algorithm [24] was adapted in order to obtain a better model.…”
Section: Modelingmentioning
confidence: 99%
“…The four test proteins, glucose isomerase (Carrell et al, 1989), thaumatin (Ko et al, 1994), thermolysin (Holmes & Matthews, 1982) and lysozyme (McPherson, 1982), were crystallized as described previously. The crystallization conditions for the four proteins are summarized in Table 1.…”
Section: Derivatization and Data Collectionmentioning
confidence: 99%