BACTIBASE: a new web-accessible database for bacteriocin characterization.
BACTIBASE: a new web-accessible database for bacteriocin characterization.
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DOI：
10.1186/1471-2180-7-89
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发表时间：
2007-10-17
期刊：
影响因子：
4.2
通讯作者：
Fliss I
中科院分区：
文献类型：
--
作者：
Hammami R;Zouhir A;Ben Hamida J;Fliss I
细菌素是一类由多种细菌产生的抗菌肽，具有抑制多种人类和动物病原体的活性。尽管许多细菌素现在已经得到很好的表征，但许多信息仍然缺失或无法为潜在用户所用。因此，在一个中央资源如数据库中组装这些信息对于在抗生素抗性增加和天然生物保存需求增加的背景下开发这些生物活性分子将是非常有益的。在本论文中，我们提出了一个新的和原始的数据库BACTIBASE，包含计算或预测的123个细菌素的革兰氏阳性菌和革兰氏阴性菌产生的理化性质的发展。该数据库中的信息非常容易提取，并允许快速预测这些肽的结构/功能和靶生物的关系，从而更好地利用它们在医学和食品领域的生物活性。BACTIBASE数据库在基于网络的平台上免费提供，通过各种过滤器可以轻松检索细菌素组，从而可以详细分析许多微生物学和理化数据。
Bacteriocins are very diverse group of antimicrobial peptides produced by a wide range of bacteria and known for their inhibitory activity against various human and animal pathogens. Although many bacteriocins are now well characterized, much information is still missing or is unavailable to potential users. The assembly of such information in one central resource such as a database would therefore be of great benefit to the exploitation of these bioactive molecules in the present context of increasing antibiotic resistance and natural bio-preservation need. In the present paper, we present the development of a new and original database BACTIBASE that contains calculated or predicted physicochemical properties of 123 bacteriocins produced by both Gram-positive and Gram-negative bacteria. The information in this database is very easy to extract and allows rapid prediction of relationships structure/function and target organisms of these peptides and therefore better exploitation of their biological activity in both the medical and food sectors. The BACTIBASE database is freely available at , web-based platform enabling easy retrieval, via various filters, of sets of bacteriocins that will enable detailed analysis of a number of microbiological and physicochemical data.
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影响因子：
14.9
作者：
de Jong A;van Hijum SA;Bijlsma JJ;Kok J;Kuipers OP
通讯作者：
Kuipers OP
影响因子：
14.9
作者：
Bairoch, Amos;Bougueleret, Lydie;Zhang, Jian
通讯作者：
Zhang, Jian
影响因子：
14.9
作者：
THOMPSON, JD;HIGGINS, DG;GIBSON, TJ
通讯作者：
GIBSON, TJ
影响因子：
2.9
作者：
Fimland, G;Eijsink, VGH;Nissen-Meyer, J
通讯作者：
Nissen-Meyer, J
DOI：
10.1007/bf00395929
发表时间：
1996-10-01
影响因子：
2.6
作者：
Nes, IF;Diep, DB;Holo, H
通讯作者：
Holo, H