Structural Investigation of the Thermostability and Product Specificity of Amylosucrase from the BacteriumDeinococcus geothermalis - INRA - Institut national de la recherche agronomique Accéder directement au contenu
Article Dans Une Revue Journal of Biological Chemistry Année : 2011

Structural Investigation of the Thermostability and Product Specificity of Amylosucrase from the BacteriumDeinococcus geothermalis

Résumé

Background: Amylosucrases (AS) hold great potential for glycodiversification. Results: The first three-dimensional structure of AS from Deinococcus geothermalis solved here revealed an unusual dimer organization. Structures of complex of AS with turanose were also determined. Conclusion: Dimerization may contribute to thermostability. Turanose versus trehalulose formation is controlled by residues from subsite ϩ1. Significance: This study improves the comprehension of AS properties and provides new insight for AS design.
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hal-03003044 , version 1 (20-11-2020)

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Frédéric Guerin, Sophie Barbe, Sandra Pizzut-Serin, Gabrielle Potocki-Veronese, David Guieysse, et al.. Structural Investigation of the Thermostability and Product Specificity of Amylosucrase from the BacteriumDeinococcus geothermalis. Journal of Biological Chemistry, 2011, 287, pp.6642 - 6654. ⟨10.1074/jbc.m111.322917⟩. ⟨hal-03003044⟩
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