Mabinlin 2
| Mabinlin 2 | ||
|---|---|---|
|
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| according to PDB 2DS2 | ||
| other names |
Mabinlin II, MAB II, Sweet protein mabinlin-2 |
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| Precursor | 155 amino acids , 18,089 Da | |
| Identifier | ||
| External IDs | ||
Mabinlin 2 is a protein from the Chinese plant Capparis masaikai (Mabinlang) that creates a sweet taste on the tongue of people.
properties
Mabinlin 2, like its homologues Mabinlin 1 , Mabinlin 3 and Mabinlin 4 , is one of Mabinlang's 2S storage proteins. It has four disulfide bridges and is thermally stable . Among the Mabinlins, Mabinlin 2 has the highest thermal stability. After translation , it is post-translationally split into two parts by proteolysis , chain A (position 36-68) and chain B (position 83-154). At positions 36 and 83 there is a pyrrolidone carboxylic acid .
Homologues of Mabinlin 2
A chain
M-1: EPLCRRQFQQ HQHLRACQRY IRRRAQRGGL VD
M-2: QLWRCQRQFL QHQRLRACQR FIHRRAQFGG QPD
M-3: EPLCRRQFQQ HQHLRACQRY LRRRAQRGGL AD
M-4: EPLCRRQFQQ HQHLRACQRY LRRRAQRG
chain B
M-1: EQRGPALRLC CNQLRQVNKP CVCPVLRQAA HQQLYQGQIE GPRQVRQLFR AARNLPNICK IPAVGRCQFT RW
M-2 : QPRRPALRQC CNQLRQVDRP CVCPVLRQAA QQVLQRQIIQ GPQQLRRLFD AARNLPNICN IPNIGACPFR AW
M-3: EQRGPALRLC CNQLRQVNKP CVCPVLRQAA HQQLYQGQIE GPRQVRRLFR AARNLPNICK IPAVGRCQFT RW
M-4: EQRGPALRLC CNQLRQVNKP CVCPVLRQAA HQQLYQGQIE GPRQVRRLFR AARNLPNICK IPAVGRCQFT RW
amino acid sequences according to UniProt .
literature
- X. Liu, S. Maeda, Z. Hu, T. Aiuchi, K. Nakaya, Y. Kurihara: Purification, complete amino acid sequence and structural characterization of the heat-stable sweet protein, mabinlin II. In: European Journal of Biochemistry . Volume 211, Number 1-2, January 1993, pp. 281-287, PMID 8425538 .
- Z. Hu, M. He: Studies on mabinlin, a sweet protein from the seeds of Capparis masaikai levl. I. extraction, purification and certain characteristics. In: Acta Botan. Yunnan. (1983), Vol. 5, pp. 207-212.
- S. Nirasawa, T. Nishino, M. Katahira, S. Uesugi, Z. Hu, Y. Kurihara: Structures of heat-stable and unstable homologues of the sweet protein mabinlin. The difference in the heat stability is due to replacement of a single amino acid residue. In: European Journal of Biochemistry . Volume 223, Number 3, August 1994, pp. 989-995, PMID 8055976 .
- Y. Kurihara: Characteristics of antisweet substances, sweet proteins, and sweetness-inducing proteins. In: Critical reviews in food science and nutrition. Volume 32, Number 3, 1992, pp. 231-252, doi : 10.1080 / 10408399209527598 , PMID 1418601 .
Individual evidence
- ↑ a b c d Sweet protein mabinlin-2 precursor - Capparis masaikai (Mabinlang). In: uniprot.org. February 21, 2001, accessed October 24, 2018 .
- ↑ RJ Guan, JM Zheng, Z. Hu, DC Wang: Crystallization and preliminary X-ray analysis of the thermostable sweet protein mabinlin II. In: Acta crystallographica. Section D, Biological crystallography. Volume 56, Pt July 7, 2000, pp. 918-919, PMID 10930844 .
- ↑ UniProtKB / Swiss-Prot P80351.
- ↑ UniProtKB / Swiss-Prot P30233.
- ↑ UniProtKB / Swiss-Prot P80352.
- ↑ UniProtKB / Swiss-Prot P80353.