基于蛋白质二级结构的酿酒酵母蛋白-蛋白相互作用预测

L. Cai, Zhiyong Pei, Sheng Qin, Xiu-juan Zhao
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引用次数: 9

摘要

蛋白质-蛋白质相互作用(PPI)是蛋白质发挥生物学功能的主要途径。由于缺乏PPI的实验数据,理论预测对于理解蛋白质的功能似乎很重要。到目前为止,对于PPI的预测已经有了各种各样的计算方法。然而,本报告将提出一种通过分析蛋白质二级结构来预测PPI的新方法。在该模型中,通过一个正数据集和一个负数据集训练支持向量机(SVM),每个正数据集包含7714对蛋白质,涉及1730个蛋白质。为了在训练负数据集中选择PPI对,引入了一个描述蛋白质相互作用相对偏差(PIRB)的新参数作为PPI倾向的度量。该模型用于预测酿酒酵母的PPI,预测准确率为88.01%。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Prediction of Protein-Protein Interactions in Saccharomyces cerevisiae Based on Protein Secondary Structure
Protein--protein interaction (PPI) is a major way for proteins to perform their biological functions. Due to the lack of the PPI experimental data, theoretical prediction seems important to understand protein functions. Up to now, there have been various computational methods as for how to predict PPI. This report, however, will present a novel approach to the prediction of PPI by analyzing protein secondary structures. In the model, a support vector machine (SVM) was trained through a positive data set and a negative data set, each of which contains 7,714 protein pairs involving 1,730 proteins. To select PPI pairs in the training negative data sets, a new parameter that describes protein interaction relative bias (PIRB) was introduced as a measure of PPI propensity. The prediction accuracy was 88.01% when the model was employed to predict PPI in Saccharomyces cerevisiae.
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