PIC: Protein Interactions Calculator.
PIC: Protein Interactions Calculator.
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DOI：
10.1093/nar/gkm423
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发表时间：
2007-07
影响因子：
14.9
通讯作者：
Srinivasan N
中科院分区：
文献类型：
--
作者：
Tina KG;Bhadra R;Srinivasan N
蛋白质结构内的相互作用和组装中蛋白质之间的相互作用是理解蛋白质及其复合体稳定性和功能的分子基础的基本考虑因素。有几个弱的和强的相互作用使蛋白质结构或组装变得稳定。蛋白质相互作用计算器是一个服务器，它根据给定的蛋白质或组装体的三维结构坐标集，计算蛋白质内部或复合体中蛋白质之间的各种相互作用，如二硫键、疏水残基之间的相互作用、离子相互作用、氢键相互作用、芳香-芳香相互作用、芳香-硫相互作用和阳离子-π相互作用。互动是根据发布的标准标准来计算的。已识别的残基之间的相互作用可以使用RasMol和JMOL界面可视化。使用PIC服务器的优势是可以在单个站点轻松进行残基间相互作用计算。它还决定了可接近的表面积和残基深度，即残基与蛋白质表面的距离。用户还可以识别特定类型的相互作用，例如非极-非极残基相互作用或离子相互作用，这些相互作用形成于埋藏或暴露的残留物之间，或靠近表面或深处。
Interactions within a protein structure and interactions between proteins in an assembly are essential considerations in understanding molecular basis of stability and functions of proteins and their complexes. There are several weak and strong interactions that render stability to a protein structure or an assembly. Protein Interactions Calculator (PIC) is a server which, given the coordinate set of 3D structure of a protein or an assembly, computes various interactions such as disulphide bonds, interactions between hydrophobic residues, ionic interactions, hydrogen bonds, aromatic–aromatic interactions, aromatic–sulphur interactions and cation–π interactions within a protein or between proteins in a complex. Interactions are calculated on the basis of standard, published criteria. The identified interactions between residues can be visualized using a RasMol and Jmol interface. The advantage with PIC server is the easy availability of inter-residue interaction calculations in a single site. It also determines the accessible surface area and residue-depth, which is the distance of a residue from the surface of the protein. User can also recognize specific kind of interactions, such as apolar–apolar residue interactions or ionic interactions, that are formed between buried or exposed residues or near the surface or deep inside.
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影响因子：
--
作者：
De S;Krishnadev O;Srinivasan N;Rekha N
通讯作者：
Rekha N
影响因子：
3.4
作者：
Dong, F;Zhou, HX
通讯作者：
Zhou, HX
DOI：
10.1073/pnas.0509349102
发表时间：
2005-12-20
影响因子：
11.1
作者：
Anderson, TA;Cordes, MHJ;Sauer, RT
通讯作者：
Sauer, RT
影响因子：
5.6
作者：
BARLOW, DJ;THORNTON, JM
通讯作者：
THORNTON, JM
影响因子：
15
作者：
Ahn, HC;Juranic, N;Markley, JL
通讯作者：
Markley, JL