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被困水分子对蛋白质-配体相互作用的热力学影响。

The thermodynamic influence of trapped water molecules on a protein-ligand interaction.

作者信息

Stegmann Christian M, Seeliger Daniel, Sheldrick George M, de Groot Bert L, Wahl Markus C

机构信息

Research Group X-ray Crystallography, Max Planck Institute for Biophysical Chemistry, Am Fassberg 11, 37077 Göttingen, Germany.

出版信息

Angew Chem Int Ed Engl. 2009;48(28):5207-10. doi: 10.1002/anie.200900481.

DOI:10.1002/anie.200900481
PMID:19499554
Abstract

Water molecules doing time: Atomic-resolution crystal structures of the PPIase domain of cyclophilin G, alone and in complex with cyclosporin A, and together with MD simulations and calorimetry, reveal how trapped water molecules influence the thermodynamic profile of a protein-ligand interaction.

摘要

水分子的作用

亲环蛋白G的肽脯氨酰顺反异构酶结构域单独及与环孢素A形成复合物时的原子分辨率晶体结构,结合分子动力学模拟和量热法,揭示了被困水分子如何影响蛋白质-配体相互作用的热力学特征。

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