iGly-IDN: Identifying Lysine Glycation Sites in Proteins Based on Improved DenseNet

Lysine glycation is one of the most significant protein post-translational modifications, which changes the properties of the proteins and causes them to be dysfunctional. Accurately identifying glycation sites helps to understand the biological function and potential mechanism of glycation in disease treatments. Nonetheless, the experimental methods are ordinarily inefficient and costly, so effective computational methods need to be developed. In this study, we proposed the new model called iGly-IDN based on the improved densely connected convolutional networks (DenseNet). First, one hot encoding was adopted to obtain the original feature maps. Afterward, the improved DenseNet was adopted to capture feature information with the importance degrees during the feature learning. According to the experimental results, Acc reaches 66%, and Mathews correlation coefficient reaches 0.33 on the independent testing data set, which indicates that the iGly-IDN can provide more effective glycation site identification than the current predictors.

Age-related changes in the physical properties, cross-linking, and glycation of collagen from mouse tail tendon

Collagen is a structural protein whose internal cross-linking critically determines the properties and functions of connective tissue. Knowing how the cross-linking of collagen changes with age is key to understanding why the mechanical properties of tissues change over a lifetime. The current scientific consensus is that collagen cross-linking increases with age and that this increase leads to tendon stiffening. Here, we show that this view should be reconsidered. Using MS-based analyses, we demonstrated that during aging of healthy C57BL/6 mice, the overall levels of collagen cross-linking in tail tendon decreased with age. However, the levels of lysine glycation in collagen, which is not considered a cross-link, increased dramatically with age. We found that in 16-week-old diabetic db/db mice, glycation reaches levels similar to those observed in 98-week-old C57BL/6 mice, while the other cross-links typical of tendon collagen either decreased or remained the same as those observed in 20-week-old WT mice. These results, combined with findings from mechanical testing of tendons from these mice, indicate that overall collagen cross-linking in mouse tendon decreases with age. Our findings also reveal that lysine glycation appears to be an important factor that contributes to tendon stiffening with age and in diabetes.