Production, crystallization and X-ray characterization of chemically glycosylated hen egg-white lysozyme.
The crystallization of glycoproteins is one of the challenges to be confronted by the crystallographic community in the frame of what is known as glycobiology. The state of the art for the crystallization of glycoproteins is not promising and removal of the carbohydrate chains is generally suggested since they are flexible and a source of heterogeneity. In this paper, the feasibility of introducing glucose into the model protein hen egg-white lysozyme via a post-purification glycosylation reaction that may turn any protein into a model glycoprotein whose carbohydrate fraction can be manipulated is demonstrated.
López-Jaramillo
F J
FJ
Laboratorio de Estudios Cristalográficos, Instituto Andaluz de Ciencias de la Tierra, CSIC-UGRA, Facultad de Ciencias, Campus Fuentenueva, 18002 Granada, Spain. javier@lec.ugr.es
Pérez-Banderas
F
F
Hernández-Mateo
F
F
Santoyo-González
F
F
D000818:Animals; D011232:Chemical Precipitation; D002645:Chickens; D003460:Crystallization / Q000379:methods; D004527:Egg Proteins; D006031:Glycosylation; D009113:Muramidase / Q000737:chemistry*; D014961:X-Ray Diffraction
D004527:Egg Proteins; C421864:hen egg lysozyme; D009113:Muramidase