3o81

Beta2-microglobulin from Gallus gallus

spinqualitylabelsall models 3o81, resolution 2.00Å Show:Asymmetric Unit Biological Assembly Drag the structure with the mouse to rotate   Export Animated Image   Print3D Structural highlights 3o81 is a 2 chain structure with sequence from Gallus gallus. Full crystallographic information is available from OCA. For a guided tour on the structure components use FirstGlance. Method: X-ray diffraction, Resolution 2Å Resources: FirstGlance, OCA, PDBe, RCSB, PDBsum, ProSAT Function B2MG_CHICK Component of the class I major histocompatibility complex (MHC). Involved in the presentation of peptide antigens to the immune system. Publication Abstract from PubMed beta(2)-microglobulin (beta(2)m) is the smallest building block of molecules belonging to the immunoglobulin superfamily. By comparing thermodynamic and structural characteristics of chicken beta(2)m with those of other species, we seek to elucidate whether it is possible to pinpoint features that set the avian protein apart from other beta(2)m. The thermodynamic assays revealed that chicken beta(2)m exhibits a lower melting temperature than human beta(2)m, and the H/D exchange behavior observed by infrared spectroscopy indicates a more flexible structure of the former protein. To understand these differences at a molecular level, we determined the structure of free chicken beta(2)m by X-ray crystallography to a resolution of 2.0 A. Our comparisons indicate that certain biophysical characteristics of the chicken protein, particularly its conformational flexibility, diverge considerably from those of the other beta(2)m analyzed, although basic structural features have been retained through evolution. Comparative biophysical characterization of chicken beta2-microglobulin.,Hee CS, Fabian H, Uchanska-Ziegler B, Ziegler A, Loll B Biophys Chem. 2012 Jun;167:26-35. doi: 10.1016/j.bpc.2012.04.001. PMID:22695053 From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine. See Also Beta-2 microglobulin 3D structures

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