Two-step cross-linking for analysis of protein-chromatin interactions.
Two-step cross-linking for analysis of protein-chromatin interactions.
复制标题
DOI:
10.1007/978-1-61779-376-9_7
复制
发表时间:
2012
期刊:
影响因子:
--
通讯作者:
Brasier, Allan R.
中科院分区:
文献类型:
--
作者:
Tian, Bing;Yang, Jun;Brasier, Allan R.
Eukaryotic gene regulation is controlled, in part, by inducible transcription factors binding regulatory sequences in a tissue-specific and hormone-responsive manner. The development of methods for analysis of transcription factor interaction within native chromatin has been a significant advance for the systematic analyses of the timing of gene regulation and studies on the effects of chromatin modifying enzymes on promoter accessibility. Cross-linking-ChIP (XChIP) is a specific method involving formaldehyde mediated protein-chromatin fixation to preserve the interaction for subsequent target identification. However, the conventional single-step cross-linking technique does not preserve all protein-DNA interactions, especially for transcription factors in hyper-dynamic equilibrium with chromatin or for coactivator interactions. Here we describe a versatile, efficient “two-step” XChIP method that involves sequential protein-protein fixation followed by protein-DNA fixation. This method has been used successfully for analysis of chromatin binding for transcription factors (NF-κB, STAT3), polymerases (RNA Pol II), coactivators (CBP/p300, CDK9) and chromatin structural proteins (modified histones). Modifications of DNA extraction and sonication suitable for downstream target identification by quantitative genomic PCR and next generation sequencing are described.
登录
查看更多内容
影响因子:
5.3
作者:
Nowak, David E.;Tian, Bing;Brasier, Allan R.
通讯作者:
Brasier, Allan R.
影响因子:
2.7
作者:
Nowak, DE;Tian, B;Brasier, AR
通讯作者:
Brasier, AR
影响因子:
4.8
作者:
Schmidt, Dominic;Wilson, Michael D.;Spyrou, Christiana;Brown, Gordon D.;Hadfield, James;Odom, Duncan T.
通讯作者:
Odom, Duncan T.
影响因子:
2.7
作者:
Zeng, Ping-Yao;Vakoc, Christopher R.;Berger, Shelley L.
通讯作者:
Berger, Shelley L.
影响因子:
4.8
作者:
Ramadoss, Preeti;Chiappini, Franck;Hollenberg, Anthony N.
通讯作者:
Hollenberg, Anthony N.