NDLI: Production, crystallization and X-ray characterization of chemically glycosylated hen egg-white lysozyme.

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Production, crystallization and X-ray characterization of chemically glycosylated hen egg-white lysozyme.

Content Provider	Europe PMC
Author	López-Jaramillo, F. J. Pérez-Banderas, F. Hernández-Mateo, F. Santoyo-González, F.
Copyright Year	2005
Description	The feasibility of glycosylation post-purification has been demonstrated by introducing glucose into the model protein lysozyme via a novel reaction that is compatible with biological samples. The crystallization of glycoproteins is one of the challenges to be confronted by the crystallographic community in the frame of what is known as glycobiology. The state of the art for the crystallization of glycoproteins is not promising and removal of the carbohydrate chains is generally suggested since they are flexible and a source of heterogeneity. In this paper, the feasibility of introducing glucose into the model protein hen egg-white lysozyme via a post-purification glycosylation reaction that may turn any protein into a model glycoprotein whose carbohydrate fraction can be manipulated is demonstrated.
Related Links	https://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC1952424&blobtype=pdf
Volume Number	61
PubMed Central reference number	PMC1952424
Issue Number	Pt 4
Issue Number	pt 4
PubMed reference number	16511062
Journal	Acta Crystallogr Sect F Struct Biol Cryst Commun
e-ISSN	17443091
DOI	10.1107/s1744309105008869
Language	English
Publisher	International Union of Crystallography
Publisher Date	2005-04-01
Access Restriction	Open
Rights License	© International Union of Crystallography 2005
Subject Keyword	glycosylation glycobiology hen egg-white lysozyme glycomics
Content Type	Text
Resource Type	Article
Subject	Biochemistry Condensed Matter Physics Genetics Biophysics Structural Biology

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