Chem Shift validation: AVS_full
BMRB Entry DOI: doi:10.13018/BMR5512
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Citation: Vasile, Francesca; Ragona, Laura; Catalano, Maddalena; Zetta, Lucia; Perduca, Massimiliano; Monaco, Hugo; Molinari, Henriette. "Letter to the Editor: Solution structure of chicken liver basic type fatty acid binding protein" J. Biomol. NMR 25, 157-160 (2003).
Assembly members:
chicken liver basic fatty acid binding protein, polymer, 125 residues, Formula weight is not available
Natural source: Common Name: chicken Taxonomy ID: 9031 Superkingdom: Eukaryota Kingdom: Metazoa Genus/species: Gallus gallus
Experimental source: Production method: purified from the natural source
Entity Sequences (FASTA):
chicken liver basic fatty acid binding protein: AFSGTWQVYAQENYEEFLKA
LALPEDLIKMARDIKPIVEI
QQKGDDFVVTSKTPRQTVTN
SFTLGKEADITTMDGKKLKC
TVHLANGKLVTKSEKFSHEQ
EVKGNEMVETITFGGVTLIR
RSKRV
| Data type | Count |
| 1H chemical shifts | 565 |
| coupling constants | 64 |
| Entity Assembly ID | Entity Name | Entity ID |
|---|---|---|
| 1 | chicken Lb-FABP | 1 |
Entity 1, chicken Lb-FABP 125 residues - Formula weight is not available
| 1 | ALA | PHE | SER | GLY | THR | TRP | GLN | VAL | TYR | ALA | ||||
| 2 | GLN | GLU | ASN | TYR | GLU | GLU | PHE | LEU | LYS | ALA | ||||
| 3 | LEU | ALA | LEU | PRO | GLU | ASP | LEU | ILE | LYS | MET | ||||
| 4 | ALA | ARG | ASP | ILE | LYS | PRO | ILE | VAL | GLU | ILE | ||||
| 5 | GLN | GLN | LYS | GLY | ASP | ASP | PHE | VAL | VAL | THR | ||||
| 6 | SER | LYS | THR | PRO | ARG | GLN | THR | VAL | THR | ASN | ||||
| 7 | SER | PHE | THR | LEU | GLY | LYS | GLU | ALA | ASP | ILE | ||||
| 8 | THR | THR | MET | ASP | GLY | LYS | LYS | LEU | LYS | CYS | ||||
| 9 | THR | VAL | HIS | LEU | ALA | ASN | GLY | LYS | LEU | VAL | ||||
| 10 | THR | LYS | SER | GLU | LYS | PHE | SER | HIS | GLU | GLN | ||||
| 11 | GLU | VAL | LYS | GLY | ASN | GLU | MET | VAL | GLU | THR | ||||
| 12 | ILE | THR | PHE | GLY | GLY | VAL | THR | LEU | ILE | ARG | ||||
| 13 | ARG | SER | LYS | ARG | VAL |
sample_1: chicken liver basic fatty acid binding protein0.5 1.5 mM
Ex-cond_1: pH: 5.6; temperature: 310 K
| Name | Sample | Sample state | Sample conditions |
|---|
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