2hox: Difference between revisions

<table><tr><td colspan='2'>[[2hox]] is a 4 chain structure with sequence from [http://en.wikipedia.org/wiki/Allium_sativum Allium sativum]. Full crystallographic information is available from [http://oca.weizmann.ac.il/oca-bin/ocashort?id=2HOX OCA]. For a <b>guided tour on the structure components</b> use [http://oca.weizmann.ac.il/oca-docs/fgij/fg.htm?mol=2HOX FirstGlance]. <br>

</td></tr><tr id='ligand'><td class="sblockLbl"><b>[[Ligand|Ligands:]]</b></td><td class="sblockDat"><scene name='pdbligand=BMA:BETA-D-MANNOSE'>BMA</scene>, <scene name='pdbligand=CL:CHLORIDE+ION'>CL</scene>, <scene name='pdbligand=FUC:ALPHA-L-FUCOSE'>FUC</scene>, <scene name='pdbligand=NAG:N-ACETYL-D-GLUCOSAMINE'>NAG</scene>, <scene name='pdbligand=P1T:2-[({3-HYDROXY-2-METHYL-5-[(PHOSPHONOOXY)METHYL]PYRIDIN-4-YL}METHYL)AMINO]ACRYLIC+ACID'>P1T</scene>, <scene name='pdbligand=XYP:BETA-D-XYLOPYRANOSE'>XYP</scene></td></tr>

<tr id='related'><td class="sblockLbl"><b>[[Related_structure|Related:]]</b></td><td class="sblockDat">[[2hor|2hor]]</td></tr>

<tr id='activity'><td class="sblockLbl"><b>Activity:</b></td><td class="sblockDat"><span class='plainlinks'>[http://en.wikipedia.org/wiki/Alliin_lyase Alliin lyase], with EC number [http://www.brenda-enzymes.info/php/result_flat.php4?ecno=4.4.1.4 4.4.1.4] </span></td></tr>

<tr id='resources'><td class="sblockLbl"><b>Resources:</b></td><td class="sblockDat"><span class='plainlinks'>[http://oca.weizmann.ac.il/oca-docs/fgij/fg.htm?mol=2hox FirstGlance], [http://oca.weizmann.ac.il/oca-bin/ocaids?id=2hox OCA], [http://pdbe.org/2hox PDBe], [http://www.rcsb.org/pdb/explore.do?structureId=2hox RCSB], [http://www.ebi.ac.uk/pdbsum/2hox PDBsum], [http://prosat.h-its.org/prosat/prosatexe?pdbcode=2hox ProSAT]</span></td></tr>

[[http://www.uniprot.org/uniprot/ALLN1_ALLSA ALLN1_ALLSA]] Able to cleave the C-S bond of sulfoxide derivatives of Cys to produce allicin, thus giving rise to all sulfur compounds which are responsible for most of the properties of garlic, such as the specific smell and flavor as well as the health benefits like blood lipid or blood pressure lowering.