Blog#2: BLAST by Zoe Du
The protein I search for is called Saccharomyces cerevisiae, which is a species of yeast. It has been instrumental to wine making, baking, and brewing since ancient times. Many proteins important in human biology were first discovered by studying their homologs in yeast, so I think learning more about the proteins obtained from the yeast can be very helpful in studying our bodies.
The translation of the first 10 amino acids are:
Methionine-Histidine-Histidine-Lysine-Valine-Asparagine-Valine-Lysine-Threonine-Glutamine
The first 15 lines of the amino acid sequence that codes for this protein is:
1 mhhkvnvktq revhfpmdll qacgasaprp varvsratdl drryrcvlsl peerarsvgc
61 kwsstraalr rgleelgsre frrrlrladd cwraicaavc tgrkfpsfsv tdrpararla
121 kvyrmgrrll vgvvcrgesv vsdlkqecad lrrvifegst ripssslwgl vgvlgwtspe
181 ramqltfigr alpygspdve rralashaat lsipaechpn ylvaaeqfak swaddnlprk
241 friypiavqe sscmeysraq ggllqsfrkg fvgydpaaps adpddlelak ergfsriras
301 wystfryrge lkstnqslea rvavvpergf karivtthsa srvtfghqfr ryllqgirrh
361 palvdviggd hrravetmdg dfgllrpdgr llsadltsas driphdlvka ilrgifsdpd
421 rrppgtslad vfdlvlgpyh lhypdgsevt vrqgilmglp ttwpllclih lfwvelsdwa
481 parpnhsrgf vlgesfricg ddliawwrpe rialynqiav dcgaqfsagk hlesktwgif
541 tekvftvkpv kmkvrvrsep slkgyvfsrs safscrmggk gitgiraarl ytigamprws
601 rrirdvypgs lehrtasqry gepvtvyrfg rwssaiplrw avraptrtvg npvqslpdwf
661 tvgpaassva adsnafgavs rvlrrmfpgl prklasagip pylprvfggg glvkstgltt
721 kigavasrrw msrighdlyr srerkstlgr vwtlstspay aaslhevekf mdrpdiiltr
781 kcrnpmlkha relglfeevf esrvgggilw aslngkalve shspsilqvs rnlrrslacp
841 sggflrpsap igklvqrhtl prgtvwfles satdsarqgg mglppppppp lggggmagpp
1 mhhkvnvktq revhfpmdll qacgasaprp varvsratdl drryrcvlsl peerarsvgc
61 kwsstraalr rgleelgsre frrrlrladd cwraicaavc tgrkfpsfsv tdrpararla
121 kvyrmgrrll vgvvcrgesv vsdlkqecad lrrvifegst ripssslwgl vgvlgwtspe
181 ramqltfigr alpygspdve rralashaat lsipaechpn ylvaaeqfak swaddnlprk
241 friypiavqe sscmeysraq ggllqsfrkg fvgydpaaps adpddlelak ergfsriras
301 wystfryrge lkstnqslea rvavvpergf karivtthsa srvtfghqfr ryllqgirrh
361 palvdviggd hrravetmdg dfgllrpdgr llsadltsas driphdlvka ilrgifsdpd
421 rrppgtslad vfdlvlgpyh lhypdgsevt vrqgilmglp ttwpllclih lfwvelsdwa
481 parpnhsrgf vlgesfricg ddliawwrpe rialynqiav dcgaqfsagk hlesktwgif
541 tekvftvkpv kmkvrvrsep slkgyvfsrs safscrmggk gitgiraarl ytigamprws
601 rrirdvypgs lehrtasqry gepvtvyrfg rwssaiplrw avraptrtvg npvqslpdwf
661 tvgpaassva adsnafgavs rvlrrmfpgl prklasagip pylprvfggg glvkstgltt
721 kigavasrrw msrighdlyr srerkstlgr vwtlstspay aaslhevekf mdrpdiiltr
781 kcrnpmlkha relglfeevf esrvgggilw aslngkalve shspsilqvs rnlrrslacp
841 sggflrpsap igklvqrhtl prgtvwfles satdsarqgg mglppppppp lggggmagpp
The translation of the first 10 amino acids are:
Methionine-Histidine-Histidine-Lysine-Valine-Asparagine-Valine-Lysine-Threonine-Glutamine
The first 15 lines of the nucleotide sequence of this protein is:
1 ggggccatgc atcacaaggt taatgtgaaa acacagcgag aagtccattt cccaatggac
61 ctcttgcaag cctgtggtgc atctgcccct aggccagttg cccgtgtttc acgtgcaacc
121 gacctagacc gacgctacag gtgcgtcctc agtttacctg aggagcgtgc tcgcagtgtt
181 gggtgtaaat ggtcgtcgac ccgagcggcg ttacgacgtg gactcgagga gcttggctcc
241 cgcgagttcc gccgtcgtct ccgtttggcg gacgattgct ggcgcgcgat ctgcgcggcc
301 gtctgcacgg gtcggaagtt tccttccttc tcggtgacag atcggccggc aagagctcgc
361 cttgcaaaag tctaccgtat gggtcgtcga ctgctagtag gtgtggtctg ccgaggcgaa
421 tcggtcgtct ccgacctcaa gcaggagtgt gcagatttgc ggcgtgtgat cttcgaaggg
481 tccacccgga tcccgtccag ttccttatgg ggactggtcg gggtcctagg ttggacctct
541 ccggagaggg cgatgcagct gacgttcatc ggccgggctc tcccttatgg gagtccagac
601 gttgagcgtc gtgctctcgc ctcacatgcc gccactctgt ccatccccgc tgagtgccat
661 cctaactacc tcgtagccgc ggaacaattc gcgaaatcct gggcagatga taacctgccc
721 cggaaattcc ggatttatcc cattgcggtg caggagtcct cctgtatgga gtactcccgt
781 gcgcaaggcg gtctactgca gtcgtttagg aaaggctttg tcgggtacga tcccgcggcg
841 ccttcggcag accctgatga tctcgagttg gcaaaggagc gtggattctc tcgaatccgc
121 gacctagacc gacgctacag gtgcgtcctc agtttacctg aggagcgtgc tcgcagtgtt
181 gggtgtaaat ggtcgtcgac ccgagcggcg ttacgacgtg gactcgagga gcttggctcc
241 cgcgagttcc gccgtcgtct ccgtttggcg gacgattgct ggcgcgcgat ctgcgcggcc
301 gtctgcacgg gtcggaagtt tccttccttc tcggtgacag atcggccggc aagagctcgc
361 cttgcaaaag tctaccgtat gggtcgtcga ctgctagtag gtgtggtctg ccgaggcgaa
421 tcggtcgtct ccgacctcaa gcaggagtgt gcagatttgc ggcgtgtgat cttcgaaggg
481 tccacccgga tcccgtccag ttccttatgg ggactggtcg gggtcctagg ttggacctct
541 ccggagaggg cgatgcagct gacgttcatc ggccgggctc tcccttatgg gagtccagac
601 gttgagcgtc gtgctctcgc ctcacatgcc gccactctgt ccatccccgc tgagtgccat
661 cctaactacc tcgtagccgc ggaacaattc gcgaaatcct gggcagatga taacctgccc
721 cggaaattcc ggatttatcc cattgcggtg caggagtcct cctgtatgga gtactcccgt
781 gcgcaaggcg gtctactgca gtcgtttagg aaaggctttg tcgggtacga tcccgcggcg
841 ccttcggcag accctgatga tctcgagttg gcaaaggagc gtggattctc tcgaatccgc
The citation of the paper is: Esteban,L.M., Rodriguez-Cousino,N. and Esteban,R. “T double-stranded RNA (dsRNA) sequence reveals that T and W dsRNAs form a new RNA family in Saccharomyces cerevisiae. Identification of 23 S RNA as the single-stranded form of T dsRNA.” J. Biol. Chem. 267 (15), 10874-10881 (1992).
Hi Zoe, nice post! I love to bake so I'm very familiar with using yeast. I also visited a few vineyards while in Italy this past summer and learned about the wine-making and fermentation process. Saccharomyces cerevisiae is believed to have been originally isolated from the skin of grapes, so I was probably learning about this type of yeast and didn't even know it! I also agree that it would be very helpful in teaching us more about our bodies since it allowed scientists to find some of the first proteins important in human biology years ago.
ReplyDeleteZoe, how lucky - you got to learn about food! It's interesting to me how we eat the same yeast that ancient people ate. It feels like a long time for us, but in reality, the span of human existence is only a tiny fraction of the entire world's evolution. I wonder if we'll eat different kinds of yeast a trillion years from now if humans and yeast still exist.
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