PUI-RESEARCH-MILLSAPS-KRAMER

这个子项目是许多利用 由NIH/NCRR资助的中心赠款提供的资源。子项目和 研究者（PI）可能从另一个NIH来源获得了主要资金， 因此可以在其他CRISP条目中表示。所列机构为 研究中心，而研究中心不一定是研究者所在的机构。 氮鎓盐（具有N-烷氧基取代基的氮杂芳族化合物）是在光子吸收时产生杂芳族基团阳离子和烷氧基基团的可光活化化合物。这些物种的特征在于激光闪光光解和效率（量子产率）的均裂反应已被确定为~ 0.6。已知这两种瞬时物种都能切割DNA，每种都有不同的机制。为了有效，物质必须在DNA中产生，这决定了鎓盐前体和DNA之间的强结合事件。 为了优化鎓盐的潜力，本项目的目标是使用酿酒酵母作为测试系统来测试和改进它们用于体外和体内DNA切割。 该项目分为几个部分： 1.）的人。 新型鎓盐的合成与表征 2.）的情况。 新型鎓盐的光化学和光物理 3.）第三章 DNA结合和DNA切割效率 4.） 光生物学对酿酒酵母的影响

This subproject is one of many research subprojects utilizing the resources provided by a Center grant funded by NIH/NCRR. The subproject and investigator (PI) may have received primary funding from another NIH source, and thus could be represented in other CRISP entries. The institution listed is for the Center, which is not necessarily the institution for the investigator. The nitrogen onium salts (nitrogen heteroaromatic compounds with a N-alkoxy substituent) are photoactivatable compounds that yield a heteroaromatic radical cation and alkoxy radical upon photon absorption. These species have been characterized by laser flash photolysis and the efficiency (quantum yield) of this homolytic cleavage reaction has been determined to be ~ 0.6. Both of there transient species are known to cleave DNA, each with a different mechanism. To be efficient, the species have to be generated in DNA, dictating a strong binding event between the onium salt precursor and DNA. To optimize the potential of the onium salts the goal of this project is to test and improve them for in vitro and in vivo DNA cleaving using Saccharomyces cerevisiae as a test system. The project is divided into several parts: 1.) Synthesis and characterization of new onium salts 2.) Photochemistry and photophysics of the new onium salts 3.) DNA binding and DNA cleavage efficiency 4.) Photobiological impact on Saccharomyces cerevisiae