Average oxidation state of carbon in proteins
Average oxidation state of carbon in proteins
复制标题
蛋白质中碳的平均氧化态
DOI：
10.1101/004127
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发表时间：
2014
期刊：
影响因子：
--
通讯作者：
Jeffrey M. Dick
中科院分区：
文献类型：
--
作者：
Jeffrey M. Dick
有机分子中碳原子的氧化程度取决于共价结构。在蛋白质中，碳的平均氧化态(ZC)可以从化学式中计算出元素比率。为了研究氧化还原(氧化还原)模式，选择了来自不同亚细胞位置和系统发育分区的蛋白质组进行比较。酵母胞外蛋白具有相对较高的碳氧化态，与细胞外的氧化条件相对应。然而，内质网和细胞质之间的ZC和氧化还原电位之间出现了相反的关系；这种趋势被解释为蛋白质周转与细胞质中形成较低的谷胱甘肽氧化还原电位的整体耦合的结果。在Rubisco同源物中，最适生长温度较高的生物往往会出现较低的ZC，来自不同环境的微生物全基因组蛋白质组成的ZC有很大的变化。从热力学模型计算的能量成本表明，嗜热生物不仅表现出对高温的分子适应，而且还表现出对许多热液流体的还原性质的适应。一种依赖于细胞和环境化学条件的蛋白质新陈代谢观点提出了新的问题，将生化过程与进化时间尺度上的变化联系起来。
The degree of oxidation of carbon atoms in organic molecules depends on the covalent structure. In proteins, the average oxidation state of carbon (ZC) can be calculated as an elemental ratio from the chemical formula. To investigate oxidation-reduction (redox) patterns, groups of proteins from different subcellular locations and phylogenetic divisions were selected for comparison. Extracellular proteins of yeast have a relatively high oxidation state of carbon, corresponding with oxidizing conditions outside of the cell. However, an inverse relationship between ZC and redox potential occurs between the endoplasmic reticulum and cytoplasm; this trend is interpreted as resulting from overall coupling of protein turnover to the formation of a lower glutathione redox potential in the cytoplasm. In Rubisco homologues, lower ZC tends to occur in organisms with higher optimal growth temperature, and there are broad changes in ZC in whole-genome protein compositions in microbes from different environments. Energetic costs calculated from thermodynamic models suggest that thermophilic organisms exhibit molecular adaptation to not only high temperature but also the reducing nature of many hydrothermal fluids. A view of protein metabolism that depends on the chemical conditions of cells and environments raises new questions linking biochemical processes to changes on evolutionary timescales.
影响因子：
14.8
作者：
Morgan, Bruce;Ezerina, Daria;Dick, Tobias P.
通讯作者：
Dick, Tobias P.
影响因子：
6.9
作者：
Tabita, F. Robert;Satagopan, Sriram;Scott, Stephanie S.
通讯作者：
Scott, Stephanie S.