› 8iua

X-ray diffraction
1.8Å resolution

Crystal structure of GH66 endodextranase from Flavobacterium johnsoniae in complex with isomaltose

Released:
DOI: 10.2210/pdb8iua/pdb
PDB entry 8iua coloured by chain, front view.
PDB entry 8iua coloured by chain, side view.
PDB entry 8iua coloured by chain, top view.
Source organism: Flavobacterium johnsoniae UW101
Primary publication:
Bacteroidota polysaccharide utilization system for branched dextran exopolysaccharides from lactic acid bacteria.
Nakamura S, Kurata R, Tonozuka T, Funane K, Park EY, Miyazaki T
OpenAccess logo J Biol Chem 104885 (2023)
PMID: 37269952

Function and Biology Details

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

Structure analysis Details

Assembly composition:
monomeric (preferred)
Assembly name:
PDBe Complex ID:
PDB-CPX-500550 (preferred)
Entry contents:
1 distinct polypeptide molecule
Macromolecules (2 distinct):
Candidate dextranase Glycoside hydrolase family 66 Chain: A
Molecule details ›
Chain: A
Length: 576 amino acids
Theoretical weight: 64.58 KDa
Source organism: Flavobacterium johnsoniae UW101
Expression system: Escherichia coli BL21(DE3)
UniProt:
  • Canonical: A5FBI2 (Residues: 34-586; Coverage: 98%)
Gene name: Fjoh_4431
Sequence domains: Glycosyl hydrolase family 66

Ligands and Environments

Carbohydrate polymer : NEW Components: GLC
Carbohydrate polymer
2 bound ligands:
Ligand BGC 1 x BGC
Ligand NA 1 x NA
No modified residues

Experiments and Validation Details

Entry percentile scores
X-ray source: PHOTON FACTORY BEAMLINE BL-5A
Spacegroup: C2
Unit cell:
a: 153.712Å b: 47.996Å c: 76.477Å
α: 90° β: 104.64° γ: 90°
R-values:
R R work R free
0.21 0.208 0.253
Expression system: Escherichia coli BL21(DE3)

Quick links

Citations

2 citation in other articles

Bacteroides thetaiotaomicron metabolic activity decreases with polysaccharide molecular weight.
Wong et al. (2024)
1 more

1 mention without citation

Bacteroidota polysaccharide utilization system for branched dextran exopolysaccharides from lactic acid bacteria.
Nakamura et al. (2023)