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  • Crystallogenesis of adenosine A(2A) receptor-T4 lysozyme fusion protein: a practical route for the structure.

Crystallogenesis of adenosine A(2A) receptor-T4 lysozyme fusion protein: a practical route for the structure.

Methods in enzymology (2013-01-22)
Yashwanth Ashok, Rahul T Nanekar, Veli-Pekka Jaakola
ABSTRACT

G-protein-coupled receptors (GPCRs) represent a major class of receptors through which a number of signals ranging from photons to large glycoprotein hormones are recognized. Human genome encodes about 800 GPCRs, yet very little structural information is available on this class of receptors. Structural studies provide a wealth of information about not only the activation mechanism of the receptor but also the crucial information about the ligand-binding pocket which could lead to the development of subtype-specific ligands. The crystal structure of human adenosine A(2A) receptor was solved in complex with a high-affinity antagonist ZM241385 at 2.6Å resolution. Here, we describe the methods that were undertaken to solve the fusion protein structure.

MATERIALS
Product Number
Brand
Product Description

Sigma-Aldrich
Lysozyme from human neutrophils, ≥95% (SDS-PAGE), lyophilized powder, ≥100,000 units/mg protein (E1%/280)
Sigma-Aldrich
Lysozyme from chicken egg white, 10 mg/mL
Sigma-Aldrich
Lysozyme human, Lysobac, recombinant, expressed in rice, ≥100,000 units/mg protein, lyophilized powder
Supelco
Lysozyme from chicken egg white, VETRANAL®, analytical standard
Sigma-Aldrich
Lysozyme from chicken egg white, aseptically filled
Sigma-Aldrich
Lysozyme from chicken egg white, For use as a marker in SDS-PAGE
Sigma-Aldrich
Lysozyme from chicken egg white, powder or granules, ≥90 %, ≥39,000 units/mg protein
Sigma-Aldrich
Lysozyme from chicken egg white, powder (crystalline), ~70000 U/mg
Sigma-Aldrich
Lysozyme from chicken egg white, dialyzed, lyophilized, powder, ~100000 U/mg
Sigma-Aldrich
Lysozyme from chicken egg white, BioUltra, lyophilized powder, ≥98% (SDS-PAGE), ≥40,000 units/mg protein
Sigma-Aldrich
Lysozyme chloride form from chicken egg white, Grade VI, ≥35,000 units/mg protein (E1%/282)