Abstract
Campylobacter jejuni is one of the most prevalent organisms associated with foodborne illness across the globe causing campylobacteriosis and gastritis. Many proteins of C. jejuni are still unidentified. The purpose of this study was to determine the structure and function of a non-annotated hypothetical protein (HP) from C. jejuni. A number of properties like physiochemical characteristics, 3D structure, and functional annotation of the HP (accession No. CAG2129885.1) were predicted using various bioinformatics tools followed by further validation and quality assessment. Moreover, the protein-protein interactions and active site were obtained from the STRING and CASTp server, respectively. The hypothesized protein possesses various characteristics including an acidic pH, thermal stability, water solubility, and cytoplasmic distribution. While alpha-helix and random coil structures are the most prominent structural components of this protein, most of it is formed of helices and coils. Along with expected quality, the 3D model has been found to be novel. This study has identified the potential role of the HP in 2-methylcitric acid cycle and propionate catabolism. Furthermore, protein-protein interactions revealed several significant functional partners. The in-silico characterization of this protein will assist to understand its molecular mechanism of action better. The methodology of this study would also serve as the basis for additional research into proteomic and genomic data for functional potential identification.
Highlights
As a human diarrheal pathogen Campylobacter jejuni, a well-known gram-negative bacterium, was first identified in 1973 [1]
We have reviewed all bioinformatics tools and databases used in this study for functional annotation of hypothetical protein (HP) (Table 1)
Protein has a fundamental role in different biological processes, and all living things rely on it
Summary
As a human diarrheal pathogen Campylobacter jejuni, a well-known gram-negative bacterium, was first identified in 1973 [1]. It has several features like thermophilic, microaerophilic, no fermenting, non-spore forming, motile, single flagellum properties [2]. C. jejuni is a common foodborne pathogen that causes acute gastroenteritis in people globally and is prevalent in developed countries [1,3]. The incidence of infection by C. jejuni is more frequent than the infections caused by other common species including Escherichia coli O157:H7, Salmonella and Shigella [4]. C. jejuni possesses remarkable distinctive biochemical features from other microbial species including alpha-hemolysis, catalase sensitivity, hippurate hydrolysis, and nitrate reduction [5].
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