5Z1P

Structural basis of the improved sweetness and stability of the single-chain sweet-tasting protein monellin (MNEI)


Experimental Data Snapshot

  • Method: X-RAY DIFFRACTION
  • Resolution: 1.89 Å
  • R-Value Free: 0.266 
  • R-Value Work: 0.216 
  • R-Value Observed: 0.218 

wwPDB Validation   3D Report Full Report


This is version 1.2 of the entry. See complete history


Literature

Structure basis of the improved sweetness and thermostability of a unique double-sites single-chain sweet-tasting protein monellin (MNEI) mutant

Zhao, M.Xu, X.Liu, B.

(2018) Biochimie 154: 156-163

  • DOI: https://doi.org/10.1016/j.biochi.2018.08.010
  • Primary Citation of Related Structures:  
    5Z1P

  • PubMed Abstract: 

    The sweet protein monellin has an intensely sweet potency but limited stability. We have identified a double-sites mutant (E2N/E23A) of the single-chain monellin (MNEI) with both improved sweetness (about 3-fold) and thermostability (10 °C). However, the structural basis of its superior properties remains elusive until now. Herein we report its crystal structure at a resolution 1.90 Å. Similar to the wild-type, E2N/E23A adopts a wedge-shaped structure consisting of a five-strand β-sheet partially "wrapped" around an α-helix. However, distinguishing parts were present in the loops region, including a remarkable conformation shift from β-strand to loop around residue R39. Molecular docking revealed the persistence of conserved protein-receptor interface and formation of new intermolecular ionic bonds in the E2N/E23A-receptor complex involving the taste-active residue R39 of the sweet protein, which could account for its significant improvement of sweetness. On the other hand, a rearrangement of intramolecular interaction network including the C-H … π bond between A23 and F89 that led to enhanced hydrophobicity in the protein core, could be correlated with its improved thermostability. Furthermore, two new sweeter mutants of MNEI were created. These findings highlight the critical roles of key sweetness determinant residue R39 and hydrophobicity at the protein core for the sweetness and thermostability of the protein, respectively, which thus provide a deeper insight for understanding the structure-function relationship of the sweet protein as well as guidance for rational design of this unique biomacromolecule.


  • Organizational Affiliation

    School of Food Science & Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, 250353, Jinan, Shandong Province, China.


Macromolecules
Find similar proteins by:  (by identity cutoff)  |  3D Structure
Entity ID: 1
MoleculeChains Sequence LengthOrganismDetailsImage
Monellin chain B,Monellin chain A
A, B, C, D
97Dioscoreophyllum cumminsiiMutation(s): 2 
UniProt
Find proteins for P02881 (Dioscoreophyllum cumminsii)
Explore P02881 
Go to UniProtKB:  P02881
Find proteins for P02882 (Dioscoreophyllum cumminsii)
Explore P02882 
Go to UniProtKB:  P02882
Entity Groups  
Sequence Clusters30% Identity50% Identity70% Identity90% Identity95% Identity100% Identity
UniProt GroupsP02881P02882
Sequence Annotations
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  • Reference Sequence
Experimental Data & Validation

Experimental Data

  • Method: X-RAY DIFFRACTION
  • Resolution: 1.89 Å
  • R-Value Free: 0.266 
  • R-Value Work: 0.216 
  • R-Value Observed: 0.218 
  • Space Group: P 1
Unit Cell:
Length ( Å )Angle ( ˚ )
a = 35.603α = 71.22
b = 46.126β = 79
c = 70.176γ = 67.32
Software Package:
Software NamePurpose
REFMACrefinement
HKL-3000data reduction
HKL-3000data scaling
MOLREPphasing

Structure Validation

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Entry History 

Deposition Data

  • Released Date: 2018-02-21 
  • Deposition Author(s): Liu, B.

Revision History  (Full details and data files)

  • Version 1.0: 2018-02-21
    Type: Initial release
  • Version 1.1: 2019-01-02
    Changes: Data collection, Database references
  • Version 1.2: 2023-11-22
    Changes: Data collection, Database references, Refinement description