Production, crystallization and X-ray characterization of chemically glycosylated hen egg-white lysozyme

Acta Crystallographica. Section F, Structural Biology and Crystallization Communications
F J López-JaramilloF Santoyo-González

Abstract

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.

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Citations

Sep 26, 2013·PloS One·Sudeshna GhoshSwagata Dasgupta
Dec 1, 2009·Biochimica Et Biophysica Acta·Dina MorshediMohsen Nemat-Gorgani
Jan 20, 2007·Biochimica Et Biophysica Acta·Ranjita GhoshMoulickAnjan Kr Dasgupta
Dec 18, 2013·ChemMedChem·Teresa del CastilloJose A Garcia-Salcedo
Mar 22, 2012·Bioconjugate Chemistry·Francisco Javier Lopez-JaramilloFrancisco Santoyo-Gonzalez
Jan 22, 2010·Organic & Biomolecular Chemistry·Julia Morales-SanfrutosFrancisco Santoyo-Gonzalez
Feb 6, 2014·Chemical Reviews·María L VillalongaReynaldo Villalonga
Mar 10, 2011·Journal of the American Chemical Society·Elsa ValeroNatividad Gálvez

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