Functional partitioning of yeast co-expression networks after genome duplication.
Functional partitioning of yeast co-expression networks after genome duplication.
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DOI：
10.1371/journal.pbio.0040109
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发表时间：
2006-04
期刊：
影响因子：
9.8
通讯作者：
Wolfe KH
中科院分区：
文献类型：
--
作者：
Conant GC;Wolfe KH
几种酵母，包括面包酵母酿酒酵母，在大约1亿年前经历了基因组复制。我们分析了其成员参与这种复制的遗传网络。许多网络在它们的交互中表现出可检测的冗余和强烈的不对称性。对于共表达基因的网络，我们发现网络分区的旁系同源似乎已经形成了两个相对独立的子网络从祖先的网络的证据。我们模拟的退化网络复制后，发现一个模型，其中的相互作用的损失率取决于“邻居”的相互作用的基因产生网络的参数类似于那些在真实的分区网络。我们认为，通过基因组复制后成对基因相互作用的丢失，网络结构的合理化提供了一种机制，通过这些子网络之间的祖先功能的分工，创建半独立的子网络。 一项关于基因复制网络（由于酵母中的全基因组复制）如何进化的分析表明，网络分区是通过失去相互作用而发生的，从而导致独立的子网络。
Several species of yeast, including the baker's yeast Saccharomyces cerevisiae, underwent a genome duplication roughly 100 million years ago. We analyze genetic networks whose members were involved in this duplication. Many networks show detectable redundancy and strong asymmetry in their interactions. For networks of co-expressed genes, we find evidence for network partitioning whereby the paralogs appear to have formed two relatively independent subnetworks from the ancestral network. We simulate the degeneration of networks after duplication and find that a model wherein the rate of interaction loss depends on the “neighborliness” of the interacting genes produces networks with parameters similar to those seen in the real partitioned networks. We propose that the rationalization of network structure through the loss of pair-wise gene interactions after genome duplication provides a mechanism for the creation of semi-independent daughter networks through the division of ancestral functions between these daughter networks. An analysis of how duplicated networks of genes (as a result of whole genome duplication in yeast) evolved shows that network partitioning occurred through loss of interactions, resulting in independent subnetworks.
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影响因子：
12.3
作者：
Geladé R;Van de Velde S;Van Dijck P;Thevelein JM
通讯作者：
Thevelein JM
DOI：
10.1073/pnas.0409186102
发表时间：
2005-01-18
影响因子：
11.1
作者：
Gu, X;Zhang, ZQ;Huang, W
通讯作者：
Huang, W
影响因子：
4.8
作者：
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通讯作者：
Breitenbach, M
影响因子：
64.8
作者：
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通讯作者：
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影响因子：
56.9
作者：
Barabási, AL;Albert, R
通讯作者：
Albert, R