Effect of trypsinization and histone H5 addition on DNA twist and topology in reconstituted minichromosomes.
Effect of trypsinization and histone H5 addition on DNA twist and topology in reconstituted minichromosomes.
复制标题
胰蛋白酶化和组蛋白 H5 添加对重建微型染色体中 DNA 扭曲和拓扑的影响。
DOI：
10.1093/nar/14.8.3293
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发表时间：
1986
影响因子：
14.9
通讯作者：
Cantor,CR
中科院分区：
文献类型：
--
作者：
Morse,RH;Cantor,CR
溶液中的游离DNA随着温度的升高呈现出双螺旋解旋。我们以前已经表明，当DNA与组蛋白重组形成核小体核心颗粒时，核心DNA和相邻的接头DNA都受到热解旋的限制。这一限制的起源不明。在这里，我们研究了核小体结构的两个修改对热解扭的约束，也对DNA拓扑结构的影响。在一个实验中，我们通过胰蛋白酶消化去除了高度带正电荷的组蛋白氨基和羧基末端。或者，我们加入组蛋白H5，一种来自鸡红细胞的组蛋白H1变体。这些修饰都没有对核小体中的DNA拓扑结构或扭曲产生任何重大影响。
Free DNA in solution exhibits an untwisting of the double helix with increasing temperature. We have shown previously that when DNA is reconstituted with histones to form nucleosome core particles, both the core DNA and the adjacent linker DNA are constrained from thermal untwisting. The origin of this constraint is unknown. Here we examine the effect of two modifications of nucleosome structure on the constraint against thermal untwisting, and also on DNA topology. In one experiment, we removed the highly positively charged histone amino and carboxy termini by trypsinization. Alternatively, we added histone H5, a histone H1 variant from chick erythrocytes. Neither of these modifications had any major effect on DNA topology or twist in the nucleosome.