Chlorine in PDB 6st9: Crystal Structure of the Strawberry Pathogenesis-Related 10 (Pr-10) Fra A 1.02 Protein, D48R Mutant

The structure of Crystal Structure of the Strawberry Pathogenesis-Related 10 (Pr-10) Fra A 1.02 Protein, D48R Mutant, PDB code: 6st9 was solved by B.Orozco-Navarrete, Z.Kaczmarska, F.Dupeux, D.Pott, A.Diaz Perales, A.Casanal, J.A.Marquez, V.Valpuesta, C.Merchante, with X-Ray Crystallography technique. A brief refinement statistics is given in the table below:

Resolution Low / High (Å)	82.40 / 1.97
Space group	C 1 2 1
Cell size a, b, c (Å), α, β, γ (°)	105.584, 41.831, 91.793, 90.00, 116.15, 90.00
R / Rfree (%)	20.4 / 26

The binding sites of Chlorine atom in the Crystal Structure of the Strawberry Pathogenesis-Related 10 (Pr-10) Fra A 1.02 Protein, D48R Mutant (pdb code 6st9). This binding sites where shown within 5.0 Angstroms radius around Chlorine atom.
In total only one binding site of Chlorine was determined in the Crystal Structure of the Strawberry Pathogenesis-Related 10 (Pr-10) Fra A 1.02 Protein, D48R Mutant, PDB code: 6st9:

Chlorine binding site 1 out of 1 in the Crystal Structure of the Strawberry Pathogenesis-Related 10 (Pr-10) Fra A 1.02 Protein, D48R Mutant


Mono view


Stereo pair view

A full contact list of Chlorine with other atoms in the Cl binding site number 1 of Crystal Structure of the Strawberry Pathogenesis-Related 10 (Pr-10) Fra A 1.02 Protein, D48R Mutant within 5.0Å range: probe atom residue distance (Å) B Occ A:Cl201 b:73.3 occ:1.00 O A:ALA136 3.0 67.0 1.0 OE2 A:GLU139 3.0 0.8 1.0 C A:ALA136 3.8 66.1 1.0 CA A:ALA136 4.0 60.1 1.0 CB A:ALA136 4.0 60.7 1.0 CD A:GLU139 4.1 0.3 1.0 N A:LYS140 4.1 60.3 1.0 CB A:GLU139 4.2 62.3 1.0 CB A:LYS140 4.4 62.3 1.0 CA A:LYS140 4.4 59.9 1.0 CG A:GLU139 4.5 78.5 1.0 O A:HOH384 4.7 63.7 1.0 C A:GLU139 4.8 62.9 1.0

B.Orozco-Navarrete, Z.Kaczmarska, F.Dupeux, M.Garrido-Aranda, D.Pott, A.Diaz-Perales, A.Casanal, J.A.Marquez, V.Valpuesta, C.Merchante. Structural Basis For the Allergenicity of Fra A 1.02 in Strawberry Fruits. J.Agric.Food Chem. 2019.
ISSN: ESSN 1520-5118
PubMed: 31774998
DOI: 10.1021/ACS.JAFC.9B05714