Amino acid composition
From Proteopedia
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The strongest predictor of amino acid composition is the GC-content of the organism's genome<ref name="tekala-genomes">PMID: 12384285</ref>. Other, weaker influences are growth temperatures (mesophily/thermophily/hyperthermophily), | The strongest predictor of amino acid composition is the GC-content of the organism's genome<ref name="tekala-genomes">PMID: 12384285</ref>. Other, weaker influences are growth temperatures (mesophily/thermophily/hyperthermophily), | ||
| - | Thermophiles have more glutamic acid (with reduction in glutamine), and more lysine and arginine. This likely relates to the larger number of [[salt bridges]] in proteins of thermophiles, believe to contribute to thermostability. | + | Thermophiles have more glutamic acid (with reduction in glutamine), and more lysine and arginine <ref name="tekala-genomes" />. This likely relates to the larger number of [[salt bridges]] in proteins of thermophiles, believe to contribute to thermostability. |
==References== | ==References== | ||
<references /> | <references /> | ||
Revision as of 23:25, 23 April 2020
The amino acid composition of a protein refers to the percentages of each amino acid in the sequence of that protein. The percentage, sometimes called the Mole percentage, is calculated as the number of a given amino acid divided by the total number of amino acids in the protein chain or molecule.
The strongest predictor of amino acid composition is the GC-content of the organism's genome[1]. Other, weaker influences are growth temperatures (mesophily/thermophily/hyperthermophily),
Thermophiles have more glutamic acid (with reduction in glutamine), and more lysine and arginine [1]. This likely relates to the larger number of salt bridges in proteins of thermophiles, believe to contribute to thermostability.
References
- ↑ 1.0 1.1 Tekaia F, Yeramian E, Dujon B. Amino acid composition of genomes, lifestyles of organisms, and evolutionary trends: a global picture with correspondence analysis. Gene. 2002 Sep 4;297(1-2):51-60. doi: 10.1016/s0378-1119(02)00871-5. PMID:12384285 doi:http://dx.doi.org/10.1016/s0378-1119(02)00871-5
