酿酒酵母基因组蛋白质折叠速率和寿命的关系分析  

An Analysis of the Relationship between Protein Folding Rate and Protein Lifetime of Saccharomyces Cerevisiae

作　　者：梁珍 林庆贤 吕军[1] 张颖[1] LIANG Zhen;LIN Qing-xian;LYU Jun;ZHANG Ying(College of Sciences,Inner Mongolia University of Technology,Hohhot 010051,China)

机构地区：[1]内蒙古工业大学理学院,内蒙古呼和浩特010051

出　　处：《内蒙古工业大学学报（自然科学版）》2019年第6期407-415,共9页Journal of Inner Mongolia University of Technology：Natural Science Edition

基　　金：内蒙古自治区自然科学基金项目(2019LH01004)。

摘　　要：蛋白质折叠速率与寿命之间是否存在关联性,是分子生物学感兴趣的话题之一.本文以酿酒酵母(Saccharomyces cerevisiae)基因组为例,分析了1262个蛋白质的折叠速率和寿命的关系.将1262个蛋白质分为8个功能类后,发现酿酒酵母蛋白质的平均折叠速率和平均寿命之间存在显著的正相关关系.同时分析了折叠速率与密码子含量以及翻译效率的关系,结果暗示密码子使用可能通过对基因翻译效率的直接调控而间接地影响蛋白质的折叠速率.One of the topics of interest in molecular biology is whether there is a correlation between protein folding rate and lifetime.Taking the Saccharomyces cerevisiae genome as an example,this study analyzed the relationship between the folding rates and the lifetimes of 1262 proteins.After dividing 1262 proteins into 8 functional classes,it was found that there is a significant positive correlation between the average folding rates and the average lifetimes of S.cerevisiae proteins.Meanwhile,the relationship between the folding rate and the codon content and the translation efficiency were also analyzed.The results suggest that codon usage may indirectly affect the folding rate of protein by direct regulating gene translation efficiency.

关 键 词：蛋白质折叠速率 寿命 分子功能 密码子 翻译效率 

分 类 号：Q61[生物学—生物物理学]