Measurement of the Salt-Dependent Stabilization of Partially Open DNA by Escherichia coli SSB Protein

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Measurement of the Salt-Dependent Stabilization of Partially Open DNA by Escherichia coli SSB Protein

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Title: Measurement of the Salt-Dependent Stabilization of Partially Open DNA by Escherichia coli SSB Protein
Author: Hatch, K.; Danilowicz, Claudia; Coljee, Vincent William; Prentiss, Mara

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Citation: Hatch, K., Claudia Danilowicz, Vincent William Coljee, and Mara Prentiss. 2008. Measurement of the salt-dependent stabilization of partially open DNA by SSB protein. Nucleic Acids Research 36(1): 294-299.
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Abstract: The rezipping force of two complementary DNA strands under tension has been measured in the presence of Escherichia coli single-stranded-binding proteins under salt conditions ranging from 10– to 400 mM NaCl. The effectiveness of the binding protein in preventing rezipping is strongly dependent on salt concentration and compared with the salt dependence in the absence of the protein. At concentrations less than 50 mM NaCl, the protein prevents complete rezipping of λ-phage on the 2-s timescale of the experiment, when the ssDNA is under tensions as low as 3.5 ± 1 pN. For salt concentrations greater than 200 mM NaCl, the protein inhibits rezipping but cannot block rezipping when the tension is reduced below 6 ± 1.8 pN. This change in effectiveness as a function of salt concentration may correspond to salt-dependent changes in binding modes that were previously observed in bulk assays.
Published Version: doi:10.1093/nar/gkm1014
Other Sources: http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2248746/pdf/
Terms of Use: This article is made available under the terms and conditions applicable to Other Posted Material, as set forth at http://nrs.harvard.edu/urn-3:HUL.InstRepos:dash.current.terms-of-use#LAA
Citable link to this page: http://nrs.harvard.edu/urn-3:HUL.InstRepos:4454184

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  • FAS Scholarly Articles [7594]
    Peer reviewed scholarly articles from the Faculty of Arts and Sciences of Harvard University
 
 

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