Discrimination of Thermophilic Proteins and Non-thermophilic Proteins Using Feature Dimension Reduction
Thermophilicity is a very important property of proteins, as it sometimes determines denaturation and cell death. Thus, methods for predicting thermophilic proteins and non-thermophilic proteins are of interest and can contribute to the design and engineering of proteins. In this article, we describ...
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| Published in: | Frontiers in bioengineering and biotechnology Vol. 8; p. 584807 |
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| Main Authors: | , , , |
| Format: | Journal Article |
| Language: | English |
| Published: |
Frontiers Media S.A
22-10-2020
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| Subjects: | |
| Online Access: | Get full text |
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| Summary: | Thermophilicity is a very important property of proteins, as it sometimes determines denaturation and cell death. Thus, methods for predicting thermophilic proteins and non-thermophilic proteins are of interest and can contribute to the design and engineering of proteins. In this article, we describe the use of feature dimension reduction technology and LIBSVM to identify thermophilic proteins. The highest accuracy obtained by cross-validation was 96.02% with 119 parameters. When using only 16 features, we obtained an accuracy of 93.33%. We discuss the importance of the different characteristics in identification and report a comparison of the performance of support vector machine to that of other methods. |
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| Bibliography: | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 Edited by: Xue Xu, Harvard Medical School, United States This article was submitted to Synthetic Biology, a section of the journal Frontiers in Bioengineering and Biotechnology Reviewed by: Leyi Wei, Shandong University, China; Xiangxiang Zeng, Hunan University, China |
| ISSN: | 2296-4185 2296-4185 |
| DOI: | 10.3389/fbioe.2020.584807 |