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“School of Biological Sciences”

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Paper   IPM / Biological Sciences / 13183
School of Biological Sciences
  Title:   Dynamical Analysis Of Yeast Protein Interaction Network During The Sake Brewing Process
  Author(s): 
1.  M. Mirzarezaee.
2.  M. Sadeghi.
3.  B. N. Araabi.
  Status:   Published
  Journal: Microbiology
  No.:  6
  Vol.:  49
  Year:  2011
  Pages:   965-973
  Supported by:  IPM
  Abstract:
Proteins interact with each other for performing essential functions of an organism. They change partners to get involved in various processes at different times or locations. Studying variations of protein interactions within a specific process would help better understand the dynamic features of the protein interactions and their functions. We studied the protein interaction network of Saccharomyces cerevisiae (yeast) during the brewing of Japanese sake. In this process, yeast cells are exposed to several stresses. Analysis of protein interaction networks of yeast during this process helps to understand how protein interactions of yeast change during the sake brewing process. We used gene expression profiles of yeast cells for this purpose. Results of our experiments revealed some characteristics and behaviors of yeast hubs and non-hubs and their dynamical changes during the brewing process. We found that just a small portion of the proteins (12.8 to 21.6

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