Kahali Bratati, Ahmad Shandar, Ghosh Tapash Chandra
Bioinformatics Centre, Bose Institute, P 1/12, C.I.T. Scheme VII M, Kolkata 700 054, India.
Gene. 2009 Jan 15;429(1-2):18-22. doi: 10.1016/j.gene.2008.09.032. Epub 2008 Oct 10.
Evolutionary rates of party hub and date hub proteins of Saccharomyces cerevisiae are analyzed under the perspective of ordered/disordered ness of proteins and the three dimensional structural context such as the solvent accessibility of the amino acid residues. Our results suggest that the lowering of evolutionary rate of the party hub proteins than the date hub proteins is solely contributed by the ordered regions of the corresponding proteins. Moreover the slower evolutionary rate of the party hub proteins than the date hub counterparts can be attributed to the presence of buried amino acid residues. Thus, our work endeavors further into the understanding of the evolutionary rate differences of the two different types of hub proteins of S. cerevisiae.
从蛋白质的有序/无序状态以及三维结构背景（如氨基酸残基的溶剂可及性）的角度，分析了酿酒酵母中派对中心蛋白和约会中心蛋白的进化速率。我们的结果表明，派对中心蛋白进化速率低于约会中心蛋白，这完全是由相应蛋白质的有序区域造成的。此外，派对中心蛋白比约会中心蛋白进化速率更慢可归因于埋藏氨基酸残基的存在。因此，我们的工作致力于进一步理解酿酒酵母中两种不同类型中心蛋白的进化速率差异。
