Please wait a minute...
Chin. Phys. B, 2009, Vol. 18(4): 01684    DOI: 10.1088/1674-1056/18/4/068
CROSS DISCIPLINARY PHYSICS AND RELATED AREAS OF SCIENCE AND TECHNOLOGY Prev   Next  

Structural statistical properties of knotted proteins

Zhang Lin-Xia, Wang Xiang-Hongb, Shen Yub
a Department of Physics, Wenzhou University, Wenzhou 325027, China; b Department of Physics, Zhejiang University, Hangzhou 310027, China
Abstract  The composition and residue--residue interactions of knotted proteins, compared with those of other proteins, can provide considerable insight into the driver of the knots in proteins. In this paper, we calculate the probabilities of 20 amino acids in 273 knotted entries from the Protein Data Bank (PDB). The collection of 273 entries contains all knotted structures in the PDB, and it is not a subset. With an appropriate value of Rc, the numbers of all residue--residue contacts are counted in all 273 knotted structures. To make an accurate comparison, we count up to 9000 other entries from the PDB as well, and these entries spread over all sorts. In knotted structures, Leu occupies a maximal proportion of 9.62% among all 20 amino acids, and Leu, Phe, Trp, Gly, His, Gln, Asp, Lys and Pro may all play a more important role. Also, we analyse the effects of amino acid residues on the long-range contacts. We observe a larger average number of long-range contacts in the knotted structures than that in other ones, implying their important role in achieving the knots. Accordingly, the average number of short-range contacts becomes small when the structure becomes knotted because it depends mainly on the short-haul sequence of amino acids to form the short-range contact. In addition, the shape distribution of knotted proteins and the contrast with the other proteins are also presented. A comparison shows that the knots may make structures more globular because the average shape factor is 0.059 for the knotted proteins, which is only about 1/3 of the average shape factor for the other proteins.
Keywords:  knotted proteins      short-range and long-range contacts      amino acid  
Received:  17 April 2008      Revised:  13 July 2008      Published:  20 April 2009
PACS:  87.14.E- (Proteins)  
  87.15.B- (Structure of biomolecules)  
  87.15.K- (Molecular interactions; membrane-protein interactions)  
  87.15.Cc (Folding: thermodynamics, statistical mechanics, models, and pathways)  
Fund: Project supported by the National Natural Science Foundation of China (Grant Nos 20574052 and 20774066), the Program for New Century Excellent Talents in University, China (Grant No NCET-05-0538) and the Natural Science Foundation of Zhejiang Province, Ch

Cite this article: 

Wang Xiang-Hong, Shen Yu, Zhang Lin-Xi Structural statistical properties of knotted proteins 2009 Chin. Phys. B 18 01684

[1] Assignment of terahertz vibrational modes of L-glutamine using density functional theory within generalized-gradient approximation
Zhang Han, Zhang Zhao-Hui, Zhao Xiao-Yan, Zhang Tian-Yao, Yan Fang, Shen Jiang. Chin. Phys. B, 2015, 24(7): 073301.
[2] Low-frequency vibrational modes of glutamine
Wang Wei-Ning, Wang Guo, Zhang Yan. Chin. Phys. B, 2011, 20(12): 123301.
[3] Adsorption geometry of glycine on Cu(001) determined with low-energy electron diffraction and scanning tunnelling microscopy
Ge Si-Ping, Zhao Xue-Ying, Gai Zheng, Zhao Ru-Guang, Yang Wei-Sheng. Chin. Phys. B, 2002, 11(8): 839-845.
[4] ADSORPTION BEHAVIOR OF AMINO ACIDS ON COPPER SURFACES
Zhao Xue-ying, Wang Hao, Yan Hao, Gai Zheng, Zhao Ru-guang, Yang Wei-sheng. Chin. Phys. B, 2001, 10(13): 84-95.
No Suggested Reading articles found!