Barwin domain

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Barwin
PDB 1bw4 EBI.jpg
three-dimensional structure in solution of barwin, a protein from barley seed
Identifiers
SymbolBarwin
Pfam PF00967
Pfam clan CL0199
InterPro IPR001153
PROSITE PDOC00619
SCOPe 1bw3 / SUPFAM

In molecular biology, the barwin domain is a protein domain found in barwin ("barley wound-induced"), a basic protein isolated from aqueous extracts of barley seeds. Barwin is 125 amino acids in length, and contains six cysteine residues that combine to form three disulphide bridges. In the pathogenesis-related protein nomenclature, it is PR-4. [1] [2] This domain is found in a 122 amino acid stretch in the C-terminal of the products of two wound-induced genes (win1 and win2; P09761 , P09762 ) from potato, the product of the Pro-hevein gene of rubber trees, and pathogenesis-related protein 4 from tobacco ( P29062 , P29063 ). The high levels of similarity among these proteins, and their ability to bind saccharides, suggest that the barwin domain may be involved in a common defence mechanism in plants.

Protein domain

A protein domain is a conserved part of a given protein sequence and tertiary structure that can evolve, function, and exist independently of the rest of the protein chain. Each domain forms a compact three-dimensional structure and often can be independently stable and folded. Many proteins consist of several structural domains. One domain may appear in a variety of different proteins. Molecular evolution uses domains as building blocks and these may be recombined in different arrangements to create proteins with different functions. In general, domains vary in length from between about 50 amino acids up to 250 amino acids in length. The shortest domains, such as zinc fingers, are stabilized by metal ions or disulfide bridges. Domains often form functional units, such as the calcium-binding EF hand domain of calmodulin. Because they are independently stable, domains can be "swapped" by genetic engineering between one protein and another to make chimeric proteins.

Base (chemistry) substance that can accept hydrogen ions (protons) or more generally, donate a pair of valence electrons

In chemistry, bases are substances that, in aqueous solution, release hydroxide (OH) ions, are slippery to the touch, can taste bitter if an alkali, change the color of indicators (e.g., turn red litmus paper blue), react with acids to form salts, promote certain chemical reactions (base catalysis), accept protons from any proton donor or contain completely or partially displaceable OH ions. Examples of bases are the hydroxides of the alkali metals and the alkaline earth metals (NaOH, Ca(OH)2, etc.—see alkali hydroxide and alkaline earth hydroxide).

Barley Species of plant

Barley, a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Barley has been used as animal fodder, as a source of fermentable material for beer and certain distilled beverages, and as a component of various health foods. It is used in soups and stews, and in barley bread of various cultures. Barley grains are commonly made into malt in a traditional and ancient method of preparation.

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References

  1. Svensson B, Svendsen I, Hojrup P, Roepstorff P, Ludvigsen S, Poulsen FM (September 1992). "Primary structure of barwin: a barley seed protein closely related to the C-terminal domain of proteins encoded by wound-induced plant genes". Biochemistry. 31 (37): 8767–70. doi:10.1021/bi00152a012. PMID   1390663.
  2. Ludvigsen S, Poulsen FM (September 1992). "Secondary structure in solution of barwin from barley seed using 1H nuclear magnetic resonance spectroscopy". Biochemistry. 31 (37): 8771–82. doi:10.1021/bi00152a013. PMID   1390664.
This article incorporates text from the public domain Pfam and InterPro: IPR001153