Knot localization in proteins.

Details

Serval ID
serval:BIB_E6F5CE3DF11E
Type
Article: article from journal or magazin.
Publication sub-type
Review (review): journal as complete as possible of one specific subject, written based on exhaustive analyses from published work.
Collection
Publications
Institution
Title
Knot localization in proteins.
Journal
Biochemical Society Transactions
Author(s)
Rawdon E.J., Millett K.C., Sulkowska J.I., Stasiak A.
ISSN
1470-8752 (Electronic)
ISSN-L
0300-5127
Publication state
Published
Issued date
2013
Volume
41
Number
2
Pages
538-541
Language
english
Abstract
The backbones of proteins form linear chains. In the case of some proteins, these chains can be characterized as forming linear open knots. The knot type of the full chain reveals only limited information about the entanglement of the chain since, for example, subchains of an unknotted protein can form knots and subchains of a knotted protein can form different types of knots than the entire protein. To understand fully the entanglement within the backbone of a given protein, a complete analysis of the knotting within all of the subchains of that protein is necessary. In the present article, we review efforts to characterize the full knotting complexity within individual proteins and present a matrix that conveys information about various aspects of protein knotting. For a given protein, this matrix identifies the precise localization of knotted regions and shows the knot types formed by all subchains. The pattern in the matrix can be considered as a knotting fingerprint of that protein. We observe that knotting fingerprints of distantly related knotted proteins are strongly conserved during evolution and discuss how some characteristic motifs in the knotting fingerprints are related to the structure of the knotted regions and their possible biological role.
Keywords
knotting fingerprint, protein backbone, protein knot, slipknotted protein
Pubmed
Web of science
Create date
18/04/2013 8:45
Last modification date
20/08/2019 16:10
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