MPact: the MIPS protein interaction resource on yeast.
MPact: the MIPS protein interaction resource on yeast.
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DOI:
10.1093/nar/gkj003
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发表时间:
2006-01-01
影响因子:
14.9
通讯作者:
Stümpflen V
中科院分区:
文献类型:
--
作者:
Güldener U;Münsterkötter M;Oesterheld M;Pagel P;Ruepp A;Mewes HW;Stümpflen V
In recent years, the Munich Information Center for Protein Sequences (MIPS) yeast protein–protein interaction (PPI) dataset has been used in numerous analyses of protein networks and has been called a gold standard because of its quality and comprehensiveness [H. Yu, N. M. Luscombe, H. X. Lu, X. Zhu, Y. Xia, J. D. Han, N. Bertin, S. Chung, M. Vidal and M. Gerstein (2004) Genome Res., 14, 1107–1118]. MPact and the yeast protein localization catalog provide information related to the proximity of proteins in yeast. Beside the integration of high-throughput data, information about experimental evidence for PPIs in the literature was compiled by experts adding up to 4300 distinct PPIs connecting 1500 proteins in yeast. As the interaction data is a complementary part of CYGD, interactive mapping of data on other integrated data types such as the functional classification catalog [A. Ruepp, A. Zollner, D. Maier, K. Albermann, J. Hani, M. Mokrejs, I. Tetko, U. Güldener, G. Mannhaupt, M. Münsterkötter and H. W. Mewes (2004) Nucleic Acids Res., 32, 5539–5545] is possible. A survey of signaling proteins and comparison with pathway data from KEGG demonstrates that based on these manually annotated data only an extensive overview of the complexity of this functional network can be obtained in yeast. The implementation of a web-based PPI-analysis tool allows analysis and visualization of protein interaction networks and facilitates integration of our curated data with high-throughput datasets. The complete dataset as well as user-defined sub-networks can be retrieved easily in the standardized PSI-MI format. The resource can be accessed through .
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影响因子:
5.8
作者:
Pagel, P;Kovac, S;Frishman, D
通讯作者:
Frishman, D
影响因子:
14.9
作者:
Peri, S;Navarro, JD;Pandey, A
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46.9
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影响因子:
64.8
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通讯作者:
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影响因子:
14.9
作者:
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通讯作者:
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