Bio-computational Analysis of fusicoccin from Tomato Plant
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Fusicoccin(FC) phytotoxin is produced by fungus Fusicoccum amygdali, the protein produced causes the wilt which in turn causes stomatal opening in all green plants .The FC protein sequences were retrieved from NCBI database. Molecular weight of fusicoccin ranged between 25791.8-29431.9 Da. The Aliphatic index of protein ranges from79.80 -92.58, which infers positive factor for thermostability. Instability index predicts that only one FC sequence is stable with 37.97. Primary structure analysis using CLC workbench revealed more of hydrophobic residues. Secondary structure of protein using SOPMA tool predict most of helices ranged from 54.79%-68.67%, least being turns being 4.98%. 3D structure was predicted using Swiss model server. Protein functionality was predicted by SVM method confirms the presence of All DNA binding sites, Metal binding sites etc. Muscle online server was used to reveal conserved and semi-conserved regions. RNA structure was predicted by Genbee online server.
Keywords: Fusicoccin, NCBI , SOPMA, Genbee, instability index, MUSCLE, genbee.