5lkf

Bovine beta-lactoglobulin complex with myristic acid at high pressure (0.55 GPa)

spinqualitylabelsall models 5lkf, resolution 2.50Å Show:Asymmetric Unit Biological Assembly Drag the structure with the mouse to rotate   Export Animated Image   Print3D Structural highlights 5lkf is a 1 chain structure with sequence from Bos taurus. Full crystallographic information is available from OCA. For a guided tour on the structure components use FirstGlance. Method: X-ray diffraction, Resolution 2.5Å Ligands: MYR Resources: FirstGlance, OCA, PDBe, RCSB, PDBsum, ProSAT Function LACB_BOVIN Primary component of whey, it binds retinol and is probably involved in the transport of that molecule. Publication Abstract from PubMed A number of studies were devoted to understanding an immunological effect of pressure-treated beta-lactoglobulin. In our previous work we have proved that high pressure significantly modifies beta-lactoglobulin conformation and consequently its physicochemical properties. Here, structure of beta-lactoglobulin complex with myristic acid determined at the highest accepted by the crystal pressure value of 550MPa is reported. Our results structurally prove that pressure noticeably modifies positions of the major beta-lactoglobulin epitopes. Considering the biological impact of observed changes in epitope regions, high pressure beta-lactoglobulin structure presents a step forward in understanding the pressure modification of food protein allergenicity. The conformational changes of pressurized beta-lactoglobulin did not support the hypothesis that proteolytic digestion facilitated by pressure is caused by an exposure of the digestive sites. Our findings demonstrate that high pressure protein crystallography can potentially identify the most pressure-sensitive fragments in allergens, and can therefore support development of hypoallergenic food products. Towards understanding the effect of high pressure on food protein allergenicity: beta-lactoglobulin structural studies.,Kurpiewska K, Biela A, Loch JI, Lipowska J, Siuda M, Lewinski K Food Chem. 2019 Jan 1;270:315-321. doi: 10.1016/j.foodchem.2018.07.104. Epub 2018, Jul 17. PMID:30174052 From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine. See Also Beta-lactoglobulin 3D structures

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