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. 2012 May;78(10):3560–3570. doi: 10.1128/AEM.00225-12

Fig 7.

Fig 7

(A) Superposition of catalytic center residues of the top-ranked isoflavone-docked (wheat) and flavone-docked (blue) forms of BphAEB356. (B) Superposition of catalytic center residues of the top-ranked isoflavone-docked forms of BphAEp4 (black) and of BphAEB356 (wheat). (C) Superposition of catalytic center residues of the top-ranked isoflavone-docked forms of BphAELB400 (white) and of BphAEB356 (wheat). The oxygen of the flavanone oxo group is in red.