Research Article
Untangling influences of hydrophobicity on protein sequences and structures
Article first published online: 22 DEC 2005
DOI: 10.1002/prot.20775
Copyright © 2005 Wiley-Liss, Inc.
Issue
1097-0134/asset/cover.gif?v=1&s=d817e79b67ba6cacf8bdcce1a819c04de300a7e3)
Proteins: Structure, Function, and Bioinformatics
Volume 62, Issue 4, pages 1101–1106, 1 March 2006
Additional Information
How to Cite
Yahyanejad, M., Burge, C. B. and Kardar, M. (2006), Untangling influences of hydrophobicity on protein sequences and structures. Proteins: Structure, Function, and Bioinformatics, 62: 1101–1106. doi: 10.1002/prot.20775
Publication History
- Issue published online: 8 FEB 2006
- Article first published online: 22 DEC 2005
- Manuscript Accepted: 24 AUG 2005
- Manuscript Received: 13 JUN 2005
Funded by
- Functional Genomics Innovation Award
- National Science Foundation. Grant Number: DMR-0426677
Keywords:
- hydrophobicity;
- solvent accessibility;
- protein sequences;
- correlations;
- Boltzmann weight;
- Fourier transform
Abstract
We perform a statistical analysis of solvent accessibility and hydrophobicity profiles of a representative set of proteins. The joint probability distribution is well fitted to a multivariable Gaussian, which takes a relatively simple form when expressed in terms of the Fourier transforms of the profiles. This allows us to quantify the asymmetric manner by which these profiles influence each other. For example, the α-helix periodicity in sequence hydrophobicity is dictated by the solvent accessibility of structures, and not vice versa, possibly indicating the faster evolution of sequences compared to structures. The decorrelated hydrophobicity and solvent accessibility profiles show distinct behaviors at long periods, where sequence hydrophobicity fluctuates less, while solvent accessibility fluctuates more than average. The correlations between the two profiles can be interpreted as the Boltzmann weight of the solvation energy at room temperature, consistent with earlier observations. Proteins 2006. © 2005 Wiley-Liss, Inc.

1097-0134/asset/PROT_centre.gif?v=1&s=77b56b1f2cdaba74cb3bb149bd9b029cd8803cdb)