The Thermodynamic Influence of Trapped Water Molecules on a Protein-Ligand Interaction.
Stegmann, C.M., Seeliger, D., Sheldrick, G.M., De Groot, B.L., Wahl, M.C.(2009) Angew Chem Int Ed Engl 48: 5207
- PubMed: 19499554 
- DOI: https://doi.org/10.1002/anie.200900481
- Primary Citation of Related Structures:  
2WFI, 2WFJ - PubMed Abstract: 
Water molecules doing time: Atomic-resolution crystal structures of the PPIase domain of cyclophilin G, alone and in complex with cyclosporin A, and together with MD simulations and calorimetry, reveal how trapped water molecules influence the thermodynamic profile of a protein-ligand interaction.
Organizational Affiliation: 
Research Group X-ray Crystallography, Max Planck Institute for Biophysical Chemistry, Am Fassberg 11, 37077 Göttingen, Germany.