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Crystallographic Snapshots of an Entire Reaction Cycle for a Retaining Xylanase from Streptomyces olivaceoviridis E-86

2009; Oxford University Press; Volume: 146; Issue: 1 Linguagem: Inglês

10.1093/jb/mvp047

1756-2651

Ryuichiro Suzuki, Zui Fujimoto, S. Ito, Shun‐ichi Kawahara, Satoshi Kaneko, Kazunari Taira, Tsunemi Hasegawa, Atsushi Kuno,

Studies on Chitinases and Chitosanases

Journal Article Crystallographic Snapshots of an Entire Reaction Cycle for a Retaining Xylanase from Streptomyces olivaceoviridis E-86 Get access Ryuichiro Suzuki, Ryuichiro Suzuki 1Department of Material and Biological Chemistry, Faculty of Science, Yamagata University, Yamagata 990-8560; 2Protein Research Unit, National Institute of Agrobiological Sciences, Tsukuba 305-8602; 3Gene Function Research Center, National Institute of Advanced Industrial Science and Technology (AIST), Tsukuba 305-8562; 4 Food Biotechnology Division, National Food Research Institute, Tsukuba 305-8642; 5Department of Chemistry and Biotechnology, School of Engineering, University of Tokyo, Tokyo 113-8656; 6Tokyo University and Graduate School of Social Welfare, Isesaki, Gunma 372-0831; 7Nagase & Co., Ltd, Nihonbashi, Tokyo 103-8355; and 8Research Center for Medical Glycoscience, National Institute of Advanced Industrial Science and Technology (AIST), Tsukuba 305-8568, Japan Search for other works by this author on: Oxford Academic PubMed Google Scholar Zui Fujimoto, Zui Fujimoto 1Department of Material and Biological Chemistry, Faculty of Science, Yamagata University, Yamagata 990-8560; 2Protein Research Unit, National Institute of Agrobiological Sciences, Tsukuba 305-8602; 3Gene Function Research Center, National Institute of Advanced Industrial Science and Technology (AIST), Tsukuba 305-8562; 4 Food Biotechnology Division, National Food Research Institute, Tsukuba 305-8642; 5Department of Chemistry and Biotechnology, School of Engineering, University of Tokyo, Tokyo 113-8656; 6Tokyo University and Graduate School of Social Welfare, Isesaki, Gunma 372-0831; 7Nagase & Co., Ltd, Nihonbashi, Tokyo 103-8355; and 8Research Center for Medical Glycoscience, National Institute of Advanced Industrial Science and Technology (AIST), Tsukuba 305-8568, Japan Search for other works by this author on: Oxford Academic PubMed Google Scholar Shigeyasu Ito, Shigeyasu Ito 1Department of Material and Biological Chemistry, Faculty of Science, Yamagata University, Yamagata 990-8560; 2Protein Research Unit, National Institute of Agrobiological Sciences, Tsukuba 305-8602; 3Gene Function Research Center, National Institute of Advanced Industrial Science and Technology (AIST), Tsukuba 305-8562; 4 Food Biotechnology Division, National Food Research Institute, Tsukuba 305-8642; 5Department of Chemistry and Biotechnology, School of Engineering, University of Tokyo, Tokyo 113-8656; 6Tokyo University and Graduate School of Social Welfare, Isesaki, Gunma 372-0831; 7Nagase & Co., Ltd, Nihonbashi, Tokyo 103-8355; and 8Research Center for Medical Glycoscience, National Institute of Advanced Industrial Science and Technology (AIST), Tsukuba 305-8568, Japan Search for other works by this author on: Oxford Academic PubMed Google Scholar Shun-Ichi Kawahara, Shun-Ichi Kawahara 1Department of Material and Biological Chemistry, Faculty of Science, Yamagata University, Yamagata 990-8560; 2Protein Research Unit, National Institute of Agrobiological Sciences, Tsukuba 305-8602; 3Gene Function Research Center, National Institute of Advanced Industrial Science and Technology (AIST), Tsukuba 305-8562; 4 Food Biotechnology Division, National Food Research Institute, Tsukuba 305-8642; 5Department of Chemistry and Biotechnology, School of Engineering, University of Tokyo, Tokyo 113-8656; 6Tokyo University and Graduate School of Social Welfare, Isesaki, Gunma 372-0831; 7Nagase & Co., Ltd, Nihonbashi, Tokyo 103-8355; and 8Research Center for Medical Glycoscience, National Institute of Advanced Industrial Science and Technology (AIST), Tsukuba 305-8568, Japan Search for other works by this author on: Oxford Academic PubMed Google Scholar Satoshi Kaneko, Satoshi Kaneko 1Department of Material and Biological Chemistry, Faculty of Science, Yamagata University, Yamagata 990-8560; 2Protein Research Unit, National Institute of Agrobiological Sciences, Tsukuba 305-8602; 3Gene Function Research Center, National Institute of Advanced Industrial Science and Technology (AIST), Tsukuba 305-8562; 4 Food Biotechnology Division, National Food Research Institute, Tsukuba 305-8642; 5Department of Chemistry and Biotechnology, School of Engineering, University of Tokyo, Tokyo 113-8656; 6Tokyo University and Graduate School of Social Welfare, Isesaki, Gunma 372-0831; 7Nagase & Co., Ltd, Nihonbashi, Tokyo 103-8355; and 8Research Center for Medical Glycoscience, National Institute of Advanced Industrial Science and Technology (AIST), Tsukuba 305-8568, Japan Search for other works by this author on: Oxford Academic PubMed Google Scholar Kazunari Taira, Kazunari Taira 1Department of Material and Biological Chemistry, Faculty of Science, Yamagata University, Yamagata 990-8560; 2Protein Research Unit, National Institute of Agrobiological Sciences, Tsukuba 305-8602; 3Gene Function Research Center, National Institute of Advanced Industrial Science and Technology (AIST), Tsukuba 305-8562; 4 Food Biotechnology Division, National Food Research Institute, Tsukuba 305-8642; 5Department of Chemistry and Biotechnology, School of Engineering, University of Tokyo, Tokyo 113-8656; 6Tokyo University and Graduate School of Social Welfare, Isesaki, Gunma 372-0831; 7Nagase & Co., Ltd, Nihonbashi, Tokyo 103-8355; and 8Research Center for Medical Glycoscience, National Institute of Advanced Industrial Science and Technology (AIST), Tsukuba 305-8568, Japan Search for other works by this author on: Oxford Academic PubMed Google Scholar Tsunemi Hasegawa, Tsunemi Hasegawa 1Department of Material and Biological Chemistry, Faculty of Science, Yamagata University, Yamagata 990-8560; 2Protein Research Unit, National Institute of Agrobiological Sciences, Tsukuba 305-8602; 3Gene Function Research Center, National Institute of Advanced Industrial Science and Technology (AIST), Tsukuba 305-8562; 4 Food Biotechnology Division, National Food Research Institute, Tsukuba 305-8642; 5Department of Chemistry and Biotechnology, School of Engineering, University of Tokyo, Tokyo 113-8656; 6Tokyo University and Graduate School of Social Welfare, Isesaki, Gunma 372-0831; 7Nagase & Co., Ltd, Nihonbashi, Tokyo 103-8355; and 8Research Center for Medical Glycoscience, National Institute of Advanced Industrial Science and Technology (AIST), Tsukuba 305-8568, Japan Search for other works by this author on: Oxford Academic PubMed Google Scholar Atsushi Kuno Atsushi Kuno † 1Department of Material and Biological Chemistry, Faculty of Science, Yamagata University, Yamagata 990-8560; 2Protein Research Unit, National Institute of Agrobiological Sciences, Tsukuba 305-8602; 3Gene Function Research Center, National Institute of Advanced Industrial Science and Technology (AIST), Tsukuba 305-8562; 4 Food Biotechnology Division, National Food Research Institute, Tsukuba 305-8642; 5Department of Chemistry and Biotechnology, School of Engineering, University of Tokyo, Tokyo 113-8656; 6Tokyo University and Graduate School of Social Welfare, Isesaki, Gunma 372-0831; 7Nagase & Co., Ltd, Nihonbashi, Tokyo 103-8355; and 8Research Center for Medical Glycoscience, National Institute of Advanced Industrial Science and Technology (AIST), Tsukuba 305-8568, Japan †To whom correspondence should be addressed. Tel: +81-298613187, Fax: +81-298613125, E-mail: atsu-kuno@aist.go.jp Search for other works by this author on: Oxford Academic PubMed Google Scholar The Journal of Biochemistry, Volume 146, Issue 1, July 2009, Pages 61–70, https://doi.org/10.1093/jb/mvp047 Published: 11 March 2009 Article history Received: 07 December 2008 Accepted: 28 February 2009 Published: 11 March 2009