Aromatic-aromatic interactions in structures of proteins and protein-DNA complexes: a study based on orientation and distance
Aromatic-aromatic interactions in structures of proteins and protein-DNA complexes: a study based on orientation and distance
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DOI：
10.6026/97320630081220
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发表时间：
2012-01-01
期刊：
影响因子：
1.9
通讯作者：
Sekar, Kanagaraj
中科院分区：
文献类型：
--
作者：
Anjana, Ramnath;Vaishnavi, Marthandan Kirti;Sekar, Kanagaraj
芳香族氨基酸残基之间的相互作用对蛋白质结构和蛋白质-DNA复合物具有重要影响。这些相互作用单独提供的结构的稳定性很小，但是，它们一起显着贡献的蛋白质结构的构象稳定性。在这项研究中，我们专注于四个芳香族氨基酸残基和它们之间的相互作用，以及它们与四个核苷酸碱基的相互作用。分析这些以确定它们的取向和相互作用的数量对蛋白质和蛋白质-DNA复合物结构的贡献程度。
Interactions between the aromatic amino acid residues have a significant influence on the protein structures and protein-DNA complexes. These interactions individually provide little stability to the structure; however, together they contribute significantly to the conformational stability of the protein structure. In this study, we focus on the four aromatic amino acid residues and their interactions with one another and their individual interactions with the four nucleotide bases. These are analyzed in order to determine the extent to which their orientation and the number of interactions contribute to the protein and protein-DNA complex structures.