Literature DB >> 20516616

Amino acids and glycine ethyl ester as new crystallization reagents for lysozyme.

Len Ito1, Kentaro Shiraki, Hiroshi Yamaguchi.   

Abstract

Several amino acids and their derivatives are prominent additives in the field of protein chemistry. This study reports the use of charged amino acids and glycine ethyl ester as precipitants in protein crystallization, using hen egg-white lysozyme (HEWL) as a model. A discussion of the crystallization of HEWL using these reagents as precipitating agents is given.

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Year:  2010        PMID： 20516616      PMCID： PMC2882786          DOI： 10.1107/S174430911001376X

Source DB:  PubMed          Journal:  Acta Crystallogr Sect F Struct Biol Cryst Commun        ISSN： 1744-3091


  25 in total

1.  A method to produce microseed stock for use in the crystallization of biological macromolecules.

Authors:  J R Luft; G T DeTitta
Journal:  Acta Crystallogr D Biol Crystallogr       Date:  1999-05

2.  Comparative analysis of amino acids and amino-acid derivatives in protein crystallization.

Authors:  Len Ito; Kentaro Shiraki; Hiroshi Yamaguchi
Journal:  Acta Crystallogr Sect F Struct Biol Cryst Commun       Date:  2010-05-27

3.  Crystallization and preliminary X-ray structural studies of human prouroguanylin.

Authors:  Len Ito; Yuji Hidaka; Masaki Okumura; Hironori Konishi; Knut Adermann; Hiroshi Yamaguchi
Journal:  Acta Crystallogr Sect F Struct Biol Cryst Commun       Date:  2008-05-23

4.  Formation of three-dimensional structure in proteins. I. Rapid nonenzymic reactivation of reduced lysozyme.

Authors:  V P Saxena; D B Wetlaufer
Journal:  Biochemistry       Date:  1970-12-08       Impact factor: 3.162

5.  Effective elution of antibodies by arginine and arginine derivatives in affinity column chromatography.

Authors:  Daisuke Ejima; Ryosuke Yumioka; Kouhei Tsumoto; Tsutomu Arakawa
Journal:  Anal Biochem       Date:  2005-10-15       Impact factor: 3.365

6.  The effect of stabilizing additives on the structure and hydration of proteins: a study involving tetragonal lysozyme.

Authors:  S Datta; B K Biswal; M Vijayan
Journal:  Acta Crystallogr D Biol Crystallogr       Date:  2001-10-25

7.  Glycerol concentrations required for the successful vitrification of cocktail conditions in a high-throughput crystallization screen.

Authors:  Robin Kempkes; Elizabeth Stofko; Kam Lam; Edward H Snell
Journal:  Acta Crystallogr D Biol Crystallogr       Date:  2008-02-20

8.  Amidated amino acids are prominent additives for preventing heat-induced aggregation of lysozyme.

Authors:  Tsuneyoshi Matsuoka; Shunsuke Tomita; Hiroyuki Hamada; Kentaro Shiraki
Journal:  J Biosci Bioeng       Date:  2007-05       Impact factor: 2.894

9.  High-resolution structure (1.33 A) of a HEW lysozyme tetragonal crystal grown in the APCF apparatus. Data and structural comparison with a crystal grown under microgravity from SpaceHab-01 mission.

Authors:  M C Vaney; S Maignan; M Riès-Kautt; A Ducriux
Journal:  Acta Crystallogr D Biol Crystallogr       Date:  1996-05-01

10.  Effect of amino acids and amino acid derivatives on crystallization of hemoglobin and ribonuclease A.

Authors:  Len Ito; Toyoaki Kobayashi; Kentaro Shiraki; Hiroshi Yamaguchi
Journal:  J Synchrotron Radiat       Date:  2008-04-18       Impact factor: 2.616
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  1 in total

1.  Glutathione ethylester, a novel protein refolding reagent, enhances both the efficiency of refolding and correct disulfide formation.

Authors:  Len Ito; Masaki Okumura; Kohsaku Tao; Yusuke Kasai; Shunsuke Tomita; Akiko Oosuka; Hidetoshi Yamada; Tomohisa Shibano; Kentaro Shiraki; Takashi Kumasaka; Hiroshi Yamaguchi
Journal:  Protein J       Date:  2012-08       Impact factor: 2.371
  1 in total

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