蒜氨酸酶的生物信息学分析

Bioinformatics Analysis of Alliinase

对已在NCBI上注册的大蒜、洋葱、韭菜蒜氨酸酶氨基酸序列进行分析.利用生物信息学软件研究3种植物蒜氨酸酶的酶学特性,对其组成成分、理化性质、折叠化状态、蛋白质二级结构、三级结构进行预测和推断,并对其翻译后修饰位点、信号肽位点进行分析,结果发现:3种作物蒜氨酸酶均编码476个左右氨基酸,序列同源性很高;三者均为亲水蛋白;二级结构以无规则卷曲为主并通过同源建模的方法预测出三级结构;磷酸化位点为40个左右,且均存在少于30个氨基酸的信号肽.上述研究可为进一步研究蒜氨酸酶结构和功能提供理论依据.

There were alliinase amino acid sequences of Allium sativum, Allium cepa and Allium tuberosum at NCBI to be analyzed. The composition of amino acid sequences, molecular structure, physical and chemical characters, folded state of analysis, secondary and tertiary structure, post-translational modification sites, signal peptide were analyzed and predicted by bioinformatics software. The results demonstrated that the number of amino acids were about 476 and had a high homology sequence, and they were strong hydrophilic, secondary structures of the protein were most of random coil, and to predicted the tertiary structure by homology modeling approach. They have about 40 posttranslational modification sites and Less than 30 amino acids. This study provided the theory evidence of the alliinase＇s structure and function in further step.