Capture and analysis of quantitative proteomic data.

Capture and analysis of quantitative proteomic data.
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捕获和分析定量蛋白质组学数据。

DOI:
10.1002/pmic.200700127
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发表时间:
2007-08
期刊:
影响因子:
3.4
通讯作者:
Hubbard, Simon J.
Hubbard, Simon J.
中科院分区:
生物学3区
文献类型:
--
作者:
Lau, King Wai;Jones, Andrew R.;Swainston, Neil;Siepen, Jennifer A.;Hubbard, Simon J.

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虽然可用于定量蛋白质组学的技术阵列继续增长,但随之而来的生物信息学软件工具在数量上也同样扩大。这种定量数据的数据采集和分析显然对实验至关重要,用于处理数据的方法将严重影响所获得数据的质量。这些工具必须处理各种问题,包括标记和未标记的肽种类的识别,实验中相应质谱扫描的位置,代表性离子色谱图的构建,真实肽离子色谱图开始和结束的位置,质谱和色谱图中背景信号的消除,以及肽和蛋白质比率/丰度的计算。有各种各样的工具和方法可供使用,但部分受到要进行的实验的性质和可用仪器的限制。目前,虽然在如何精确计算蛋白质和肽丰度方面没有单一的共识,但已经出现了许多共同的主题,这些主题可以识别和减少许多关键的错误来源。这些问题将沿着与定量数据的沉积有关的问题一起讨论。目前,定量蛋白质组学的成熟数据标准还没有,尽管格式已经开始出现。
Whilst the array of techniques available for quantitative proteomics continues to grow, the attendant bioinformatic software tools are similarly expanding in number. The data capture and analysis of such quantitative data is obviously crucial to the experiment and the methods used to process it will critically affect the quality of the data obtained. These tools must deal with a variety of issues, including identification of labelled and unlabelled peptide species, location of the corresponding mass spectrometry scans in the experiment, construction of representative ion chromatograms, location of the true peptide ion chromatogram start and end, elimination of background signal in the mass spectrum and chromatogram, and calculation of both peptide and protein ratios/abundances. A variety of tools and approaches are available, in part restricted by the nature of the experiment to be performed and available instrumentation. Currently, although there is no single consensus on precisely how to calculate protein and peptide abundances, many common themes have emerged which identify and reduce many of the key sources of error. These issues will be discussed, along with those relating to deposition of quantitative data. At present, mature data standards for quantitative proteomics are not yet available, although formats are beginning to emerge.
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