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1H Chemical shift Assignments for Lysozymes marketed by Seikagaku and Sigma companies at pH 3.8, 308K
Authors
Poznanski, J., Georgalis, Y., Wehr, L., Zielenkiewicz, P., Saenger, W.
Assembly
Chicken Egg White Lysozyme
Entity
1. Chicken Egg White Lysozyme (polymer, Thiol state: all disulfide bound), 133 monomers, 14827.54 Da Detail

KVFGRCELAA AMKRHGLDNY RGYSLGNWVC AAKFESNFNT QATNRNTDGS TDYGILQINS RWWCNDGRTP GSRNLCNIPC SALLSSDITA SVNCAKKIVS DGNGMNAWVA WRNRCKGTDV QAWIRGCRLD RSR


Formula weight
14827.54 Da
Entity Connection
disulfide 4 Detail

IDTypeValue orderAtom ID 1Atom ID 2
1disulfidesing1:CYS6:SG1:CYS127:SG
2disulfidesing1:CYS30:SG1:CYS115:SG
3disulfidesing1:CYS64:SG1:CYS80:SG
4disulfidesing1:CYS76:SG1:CYS94:SG

Source organism
Gallus gallus
Exptl. method
NMR
Data set
assigned_chemical_shifts
Chem. Shift Complete1
Sequence coverage: 96.2 %, Completeness: 58.9 %, Completeness (bb): 96.2 % Detail

Polymer type: polypeptide(L)

Total1H
All58.9 % (458 of 778)58.9 % (458 of 778)
Backbone96.2 % (254 of 264)96.2 % (254 of 264)
Sidechain39.7 % (204 of 514)39.7 % (204 of 514)
Aromatic 0.0 % (0 of 65) 0.0 % (0 of 65)
Methyl20.3 % (12 of 59)20.3 % (12 of 59)

1. Chicken Egg White Lysozyme

KVFGRCELAA AMKRHGLDNY RGYSLGNWVC AAKFESNFNT QATNRNTDGS TDYGILQINS RWWCNDGRTP GSRNLCNIPC SALLSSDITA SVNCAKKIVS DGNGMNAWVA WRNRCKGTDV QAWIRGCRLD RSR

Sample

Temperature 308 (±1) K, pH 3.8 (±0.1), Details Lysozyme marketed by Sigma


#NameIsotope labelingTypeConcentration
1Chicken Egg White Lysozyme10 mM

Chem. Shift Complete2
Sequence coverage: 97.7 %, Completeness: 60.9 %, Completeness (bb): 96.4 % Detail

Polymer type: polypeptide(L)

Total1H
All60.9 % (947 of 1556)60.9 % (947 of 1556)
Backbone96.4 % (509 of 528)96.4 % (509 of 528)
Sidechain42.6 % (438 of 1028)42.6 % (438 of 1028)
Aromatic 0.0 % (0 of 130) 0.0 % (0 of 130)
Methyl26.3 % (31 of 118)26.3 % (31 of 118)

1. Chicken Egg White Lysozyme

KVFGRCELAA AMKRHGLDNY RGYSLGNWVC AAKFESNFNT QATNRNTDGS TDYGILQINS RWWCNDGRTP GSRNLCNIPC SALLSSDITA SVNCAKKIVS DGNGMNAWVA WRNRCKGTDV QAWIRGCRLD RSR

Sample

Temperature 308 (±1) K, pH 3.8 (±0.1), Details Lysozyme marketed by Seikagaku


#NameIsotope labelingTypeConcentration
2Chicken Egg White Lysozyme10 mM

Release date
2003-05-20
Citation 1
Comparison of two different lysozyme types under native and crystallization conditions using two-dimensional NMR and dynamic light scattering
Poznanski, J., Georgalis, Y., Wehr, L., Zielenkiewicz, P., Saenger, W.
Biophys. Chem. (2003), 104, 605-616, PubMed 12914906 , DOI 10.1016/s0301-4622(03)00061-9 ,
Citation 2
Sequential 1H NMR assignments and secondary structure of hen egg white lysozyme in solution
Redfield, C., Dobson, C.M.
Biochemistry (1988), 27, 122-136, PubMed 3349024 , DOI 10.1021/bi00401a020 ,
Citation 3
NMRPipe: a multidimensional spectral processing system based on UNIX pipes
Delaglio, F., Grzesiek, S., Vuister, G.W., Zhu, G., Pfeifer, J., Bax, A.
J. Biomol. NMR (1995), 6, 277-293, PubMed 8520220 , DOI 10.1007/bf00197809 ,
Citation 4
The program XEASY for computer-supported NMR spectral analysis of biological macromolecules
J. Biomol. NMR (1995), 6, 1-10, PubMed 22911575 , DOI 10.1007/BF00417486 ,
Related entities 1. Chicken Egg White Lysozyme, : 1 : 103 : 99 entities Detail
Interaction partners 1. Chicken Egg White Lysozyme, : 8 interactors Detail
Keywords Lysozyme