SMTL ID : 4ida.1

Structure of the Fragaria x ananassa enone oxidoreductase in its apo form

Coordinates

PDB Format

Method

X-RAY DIFFRACTION 1.60 Å

Oligo State

monomer

Ligands

2 x SO4: SULFATE ION(Non-functional Binders)

SO4.1: 3 residues within 4Å: Chain A: R.138, K.280, S.282 4 PLIP interactions: 4 interactions with chain A Hydrogen bonds: A:S.282 Water bridges: A:S.282 Salt bridges: A:R.138, A:K.280 SO4.2: 5 residues within 4Å: Chain A: A.183, A.207, S.208, K.211, Y.226 7 PLIP interactions: 7 interactions with chain A Hydrogen bonds: A:S.208, A:Y.226 Water bridges: A:G.184, A:G.184, A:K.211, A:K.211 Salt bridges: A:K.211

3 x EDO: 1,2-ETHANEDIOL(Non-functional Binders)

EDO.3: 3 residues within 4Å: Chain A: G.174, D.239, K.256 2 PLIP interactions: 2 interactions with chain A Hydrogen bonds: A:G.174, A:K.256 EDO.4: 4 residues within 4Å: Chain A: S.148, F.149, I.150, Y.330 3 PLIP interactions: 3 interactions with chain A Hydrogen bonds: A:F.149, A:I.150 Water bridges: A:S.148 EDO.5: 5 residues within 4Å: Chain A: V.67, A.119, L.120, L.157, L.277 2 PLIP interactions: 2 interactions with chain A Water bridges: A:D.114, A:L.277

Links

RCSB   PDBe   PDBe-KB   PDBj   PDBsum   CATH   PLIP

Citation

Schiefner, A. et al., Structural basis for the enzymatic formation of the key strawberry flavor compound 4-hydroxy-2,5-dimethyl-3(2H)-furanone. J.Biol.Chem. (2013)

Release Date

2013-04-17

Peptides

Ripening-induced protein: A

SMTL:PDB

SMTL Chain Id:
PDB Chain Id:

A
A

Ripening-induced protein

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