Nishida Hiromi
Agricultural Bioinformatics Research Unit, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Yayoi, Bunyo-ku, Tokyo, Japan.
Biosci Biotechnol Biochem. 2006 Nov;70(11):2646-52. doi: 10.1271/bbb.60251. Epub 2006 Nov 7.
In this study, I searched for fungal-specific proteins in the genome of the budding yeast Saccharomyces cerevisiae, inferred from a comparison of amino acid sequences. I used the GTOP (Genomes to Protein structures and functions) database of the DDBJ (DNA Data Bank of Japan), which consists of 21 genomes from Archaea, 203 genomes from Bacteria, and 50 genomes from Eucarya (including 18 fungal genomes). Among 5,874 proteins of S. cerevisiae, 1,551 have homologs only in Eucarya, and 504 of the 1,551 have homologs only in fungi. To find fungal-specific proteins, homologs of the homologs have been searched repeatedly. As a result, 132 of the 504 are characterized as fungal-specific proteins. The genes encoding the 132 fungal-specific proteins are not included in the list of essential genes for viability in the S. cerevisiae genome deletion project. Among the 132 proteins, 99 are S. cerevisiae-specific, and no protein that is distributed among 10 or more of the 18 fungal species exists. In addition, most of the fungal-specific proteins are very small and functionally unknown. My results show that the fungal-specific proteins have short evolutionary histories, suggesting that S. cerevisiae produces novel proteins and that ancestral fungi also produced small proteins most of which have disappeared or have been combined with other proteins during fungal evolution.
在本研究中,我通过氨基酸序列比较,在出芽酵母酿酒酵母的基因组中搜索真菌特异性蛋白。我使用了日本DNA数据库(DDBJ)的GTOP(基因组到蛋白质结构与功能)数据库,该数据库包含21个古菌基因组、203个细菌基因组和50个真核生物基因组(包括18个真菌基因组)。在酿酒酵母的5874种蛋白质中,有1551种仅在真核生物中有同源物,其中504种仅在真菌中有同源物。为了找到真菌特异性蛋白,对这些同源物的同源物进行了反复搜索。结果,504种中的132种被鉴定为真菌特异性蛋白。编码这132种真菌特异性蛋白的基因未包含在酿酒酵母基因组缺失项目中生存必需基因的列表中。在这132种蛋白质中,99种是酿酒酵母特有的,不存在在18种真菌中的10种或更多种中分布的蛋白质。此外,大多数真菌特异性蛋白非常小且功能未知。我的结果表明,真菌特异性蛋白的进化历史较短,这表明酿酒酵母产生了新的蛋白质,并且祖先真菌也产生了小蛋白质,其中大多数在真菌进化过程中已经消失或与其他蛋白质结合。