热稳定性
蛋白质组
蛋白质水解
蛋白质组学
生物
酵母
功能(生物学)
计算生物学
化学
生物化学
细胞生物学
酶
基因
作者
Pascal Leuenberger,Stefan Ganscha,Abdullah Kahraman,Valentina Cappelletti,Paul J. Boersema,Christian von Mering,Manfred Claassen,Paola Picotti
出处
期刊:Science
[American Association for the Advancement of Science (AAAS)]
日期:2017-02-24
卷期号:355 (6327)
被引量:316
标识
DOI:10.1126/science.aai7825
摘要
How proteomes take the heat Living organisms are very sensitive to temperature, and much of this is attributed to its effect on the structure and function of proteins. Leuenberger et al. explored thermostability on a proteome-wide scale in bacteria, yeast, and human cells by using a combination of limited proteolysis and mass spectrometry (see the Perspective by Vogel). Their results suggest that temperature-induced cell death is caused by the loss of a subset of proteins with key functions. The study also provides insight into the molecular and evolutionary bases of protein and proteome stability. Science , this issue p. eaai7825 ; see also p. 794
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