Evidence for a thermodynamically distinct Mg2+ ion associated with formation of an RNA tertiary structure.
Evidence for a thermodynamically distinct Mg2+ ion associated with formation of an RNA tertiary structure.
复制标题
DOI:
10.1021/ja2020923
复制
发表时间:
2011-08-31
影响因子:
15
通讯作者:
Draper, David E.
中科院分区:
文献类型:
--
作者:
Leipply, Desirae;Draper, David E.
A folding strategy adopted by some RNAs is to chelate cations in pockets or cavities, where the ions neutralize charge from solvent-inaccessible phosphate. Although such buried Mg2+-RNA chelates could be responsible for a significant fraction of the Mg2+-dependent stabilization free energy of some RNA tertiary structures, direct measurements have not been feasible because of the difficulty of finding conditions under which the free energy of Mg2+ chelation is uncoupled from RNA folding and from unfavorable interactions with Mg2+ ions in other environments. In a 58mer rRNA fragment, we have used a high-affinity thermophilic ribosomal protein to trap the RNA in a structure nearly identical to native; Mg2+- and protein-stabilized structures differ in the solvent exposure of a single nucleotide located at the chelation site. Under these conditions, titration of a high affinity chelation site takes place in a micromolar range of Mg2+ concentration, and is partially resolved from the accumulation of Mg2+ in the ion atmosphere. From these experiments, we estimate the total and site-specific Mg2+ - RNA interaction free energies over the range of accessed Mg2+ concentrations. At 0.1 mM Mg2+ and 60 mM K+, specific site binding contributes ~ −3 kcal/mol of the total Mg2+ interaction free energy of ~−13 kcal/mol from all sources; at higher Mg2+ concentrations the site-binding contribution becomes a smaller proportion of the total (−4.5 vs. −33 kcal/mol). Under approximately physiological ionic conditions, the specific binding site will be saturated but provide only a fraction of the total free energy of Mg2+ - RNA interactions.
登录
查看更多内容
影响因子:
56.9
作者:
LATHAM, JA;CECH, TR
通讯作者:
CECH, TR
影响因子:
2.9
作者:
Horton, TE;Clardy, DR;DeRose, VJ
通讯作者:
DeRose, VJ
影响因子:
2.9
作者:
Leipply, Desirae;Draper, David E.
通讯作者:
Draper, David E.
影响因子:
2.9
作者:
Maeder, Corina;Conn, Graeme L.;Draper, David E.
通讯作者:
Draper, David E.
影响因子:
5.6
作者:
Lambert D;Leipply D;Draper DE
通讯作者:
Draper DE