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从NCBI COG数据库中选取539个具有三维结构的蛋白质作为研究对象,采用HB-Plus3.0软件和Perl编程,比较研究了不同类型和数目的氢键对不同种属蛋白质的热稳定性的影响.发现在古细菌类蛋白质中,从高温古细菌到超高温古细菌,氢键总含量,主链-主链,非电荷-非电荷,电荷-非电荷以及侧链-侧链所含的氢键数呈现明显减少趋势,电荷-电荷氢键数轻微增加,而主链-侧链所含氢键数对蛋白质热稳定性并没有明显的影响.在细菌类蛋白质中,从高温古细菌到超高温古细菌,氢键总含量,主链-主链和非电荷-非电荷所含氢键数目降低,侧链-侧链,电荷-电荷以及电荷-非电荷所含氢键数增加,主链-主链氢键数对热稳定性的变化并没有显著影响,结果表明不同类型的氢键对蛋白质热稳定性的影响是不同的,不能单纯从氢键的数量上来推定其对蛋白质热稳定性的贡献大小.
539 proteins with three-dimensional structure were selected from NCBI COG database. The HB-Plus3.0 software and Perl program were used to study the effect of different types and numbers of hydrogen bonds on the thermal stability of different species of proteins. It has been found that in archaebacteria proteins, the total hydrogen bond content, main chain - main chain, non-charged - non-charged, charge-non-charged and hydrogen bonds in side chain- The numbers of charge-charge hydrogen bonds slightly increased, while the number of hydrogen bonds contained in the main chain-side chains had no obvious effect on the thermal stability of the proteins.In the bacterial proteins, from high-temperature archaea to ultra-high temperature Archaebacteria, the total content of hydrogen bonds, the number of hydrogen bonds in main-chain and non-charge-non-charge decreased, the number of hydrogen bonds in side chain-side chain, charge- The number of hydrogen bonds in the main chain did not significantly affect the change of thermal stability. The results showed that different types of hydrogen bonds had different effects on the thermostability of the protein, and the thermal stability of the protein could not be estimated simply by the number of hydrogen bonds Contribution size.