在HA (pY) STACK中搜索硫氨酸 (sY)
Jordan Tzvetkov1, Claire E Eyers2,3, Patrick A Eyers3
1Computational Biology Facility, University of Liverpool, Crown Street, Liverpool L69 7ZB, U.K.
Journal of proteome research
|February 5, 2025
概括
氨酸硫化 (sY) 在质谱学中经常被误认为氨酸酸化 (pY). 这项研究发现,虽然错误识别可能发生,但在高质量的蛋白组学数据中很少发生.
科学领域:
- 生物化学 生物化学
- 蛋白质组学是指蛋白质组学.
- 质谱测量质量谱测量
背景情况:
- 蛋白质硫化对于蛋白质相互作用至关重要,但研究不足.
- 硫化和酸化是同体的,使质谱分析复杂化.
- 误认为氨酸硫化 (sY) 是氨酸酸化 (pY) 的程度令人担忧.
研究的目的:
- 调查人类蛋白质组学数据中sY误识的频率.
- 使用质谱学来区分sY和pY.
- 为了确定新的sY网站.
主要方法:
- 从PeptideAtlas人类蛋白质组中选了约4500万个谱匹配 (PSM).
- 利用高斯混合模型 (GMMs) 检测质量误差转移,表明硫化.
- 应用于假阳性过的手动注释.
主要成果:
- 确定了104种候选硫酸形式.
- 证实了31种令人信服的形,包括7个新的sY位点.
- 提供了强有力的证据 sY 在Y47在calumenin.
结论:
- 在蛋白质组学数据中错误识别sY是相对罕见的.
- 硫化不太可能成为高质量的蛋白组学数据集中的重要混因素.
- 这项研究提高了酸蛋白组学和硫化位点识别的准确性.
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