› 5b7y

X-ray diffraction
1.32Å resolution

Crystal Structure of Hyperthermophilic Thermotoga maritima L-Ketose-3-Epimerase with Co2+

Released:
DOI: 10.2210/pdb5b7y/pdb
PDB entry 5b7y coloured by chain, front view.
PDB entry 5b7y coloured by chain, side view.
PDB entry 5b7y coloured by chain, top view.
Source organism: Thermotoga maritima MSB8
Primary publication:
TM0416, a Hyperthermophilic Promiscuous Nonphosphorylated Sugar Isomerase, Catalyzes Various C5 and C6 Epimerization Reactions.
Shin SM, Cao TP, Choi JM, Kim SB, Lee SJ, Lee SH, Lee DW
Appl Environ Microbiol 83 (2017)
PMID: 28258150

Function and Biology Details

Biochemical function:
Biological process:
Cellular component:
  • not assigned
Sequence domains:

Structure analysis Details

Assembly composition:
homo dimer (preferred)
Assembly name:
PDBe Complex ID:
PDB-CPX-194528 (preferred)
Entry contents:
1 distinct polypeptide molecule
Macromolecule:
5-keto-L-gluconate epimerase Chains: A, B
Molecule details ›
Chains: A, B
Length: 290 amino acids
Theoretical weight: 32.68 KDa
Source organism: Thermotoga maritima MSB8
Expression system: Escherichia coli BL21(DE3)
UniProt:
  • Canonical: Q9WYP7 (Residues: 1-270; Coverage: 100%)
Gene names: TM_0416, iolO
Sequence domains: Xylose isomerase-like TIM barrel
Structure domains: Divalent-metal-dependent TIM barrel enzymes

Ligands and Environments

3 bound ligands:
Ligand 1PG 3 x 1PG
Ligand CO 2 x CO
Ligand MPD 5 x MPD
No modified residues

Experiments and Validation Details

Entry percentile scores
X-ray source: PAL/PLS BEAMLINE 5C (4A)
Spacegroup: P1
Unit cell:
a: 50.284Å b: 55.255Å c: 58.754Å
α: 107.14° β: 102.35° γ: 92.2°
R-values:
R R work R free
0.172 0.171 0.189
Expression system: Escherichia coli BL21(DE3)

Quick links

Citations

2 review citations

D-Tagatose Is a Promising Sweetener to Control Glycaemia: A New Functional Food.
Guerrero-Wyss et al. (2018)
1 more

1 mention without citation

TM0416, a Hyperthermophilic Promiscuous Nonphosphorylated Sugar Isomerase, Catalyzes Various C5 and C6 Epimerization Reactions.
Shin et al. (2017)