Protein Folding Kinetic Order Prediction from Amino Acid Sequence Based on Horizontal Visibility Network

被引:6
作者
Zhao, Zhi-Qin [1 ,2 ,4 ]
Yu, Zu-Guo [1 ,2 ,3 ]
Anh, Vo [3 ]
Wu, Jing-Yang [1 ,2 ]
Han, Guo-Sheng [1 ,2 ]
机构
[1] Xiangtan Univ, Hunan Key Lab Computat & Simulat Sci & Engn, Xiangtan 411105, Hunan, Peoples R China
[2] Xiangtan Univ, Key Lab Intelligent Comp & Informat Proc, Minist Educ, Xiangtan 411105, Hunan, Peoples R China
[3] Queensland Univ Technol, Sch Math Sci, GPO Box 2434, Brisbane, Qld 4001, Australia
[4] Xian Shiyou Univ, Sch Sci, 18 Second Dianzi Rd, Xian 710065, Shaanxi, Peoples R China
关键词
protein folding kinetic order; horizontal visibility network; Hilbert-Huang transform; principal component analysis; support vector machine; PRINCIPAL COMPONENT ANALYSIS; SUPPORT VECTOR MACHINES; STRUCTURAL CLASSES; TIME-SERIES; COMPLEX NETWORK; RATES; HOMOLOGY; CONTACT; INDEX; CLASSIFICATION;
D O I
10.2174/1574893611666160125221326
中图分类号
Q5 [生物化学];
学科分类号
071010 ; 081704 ;
摘要
Protein folding is one of the most important problems in molecular biology. The kinetic order of protein folding is one of the main aspects of the folding process. Previous methods for predicting protein folding kinetic order require to use the information on tertiary or predicted secondary structure of a protein. In this paper, based on physicochemical properties of amino acids, we propose an approach to predict the protein folding kinetic order from the primary structure of a protein using support vector machine combined with principal component analysis. The horizontal visibility network, Hilbert-Huang transform, global descriptor, and Lempel-Ziv complexity are used to extract features in our approach. To evaluate our approach, the leave-one-out cross-validation test is employed on two widely-used data sets ("IvankovData" and "ZhengData" data sets) consisting of two-state and multi-state proteins. The overall accuracies of prediction can reach 83.87% for "IvankovData" data set and 85% for "ZhengData" data set respectively. Comparisons with the existing methods show that the present approach performs better on the "IvankovData" data set. These results indicate that the present approach is effective and valuable for predicting protein folding kinetic order. Based on factor analysis, we find that the length of protein sequence, hydrophobicity and hydrophilicity of amino acids are important features in our approach.
引用
收藏
页码:173 / 185
页数:13
相关论文
共 71 条
[1]   Finding rule groups to classify high dimensional gene expression datasets [J].
An, Jiyuan ;
Chen, Yi-Ping Phoebe .
COMPUTATIONAL BIOLOGY AND CHEMISTRY, 2009, 33 (01) :108-113
[2]   Principal component analysis and long time protein dynamics [J].
Balsera, MA ;
Wriggers, W ;
Oono, Y ;
Schulten, K .
JOURNAL OF PHYSICAL CHEMISTRY, 1996, 100 (07) :2567-2572
[3]   AN IMPROVED INDEX OF CENTRALITY [J].
BEAUCHAMP, MA .
BEHAVIORAL SCIENCE, 1965, 10 (02) :161-163
[4]   ESLpred: SVM-based method for subcellular localization of eukaryotic proteins using dipeptide composition and PSI-BLAST [J].
Bhasin, M ;
Raghava, GPS .
NUCLEIC ACIDS RESEARCH, 2004, 32 :W414-W419
[5]   Prediction of protein structural classes by neural network [J].
Cai, YD ;
Zhou, GP .
BIOCHIMIE, 2000, 82 (08) :783-785
[6]   Using LogitBoost classifier to predict protein structural classes [J].
Cai, YD ;
Feng, KY ;
Lu, WC ;
Chou, KC .
JOURNAL OF THEORETICAL BIOLOGY, 2006, 238 (01) :172-176
[7]   Support vector machines for prediction of protein domain structural class [J].
Cai, YD ;
Liu, XJ ;
Xu, XB ;
Chou, KC .
JOURNAL OF THEORETICAL BIOLOGY, 2003, 221 (01) :115-120
[8]   Support Vector Machines for predicting protein structural class [J].
Cai, Yu-Dong ;
Liu, Xiao-Jun ;
Xu, Xue-biao ;
Zhou, Guo-Ping .
BMC BIOINFORMATICS, 2001, 2 (1)
[9]   Prediction of protein structural class with Rough Sets [J].
Cao, YF ;
Liu, S ;
Zhang, LD ;
Qin, J ;
Wang, J ;
Tang, KX .
BMC BIOINFORMATICS, 2006, 7 (1)
[10]   K-Fold: a tool for the prediction of the protein folding kinetic order and rate [J].
Capriotti, E. ;
Casadio, R. .
BIOINFORMATICS, 2007, 23 (03) :385-386