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酿酒酵母高迁移率族蛋白HMO1的N端和C端结构域之间的相互作用是DNA弯曲所必需的。

Interactions between N- and C-terminal domains of the Saccharomyces cerevisiae high-mobility group protein HMO1 are required for DNA bending.

作者信息

Bauerle Kevin T, Kamau Edwin, Grove Anne

机构信息

Department of Biological Sciences, Louisiana State University, Baton Rouge, Louisiana 70803, USA.

出版信息

Biochemistry. 2006 Mar 21;45(11):3635-45. doi: 10.1021/bi0522798.

Abstract

The Saccharomyces cerevisiae high-mobility group protein HMO1 is composed of two DNA-binding domains termed box A and box B, of which only box B is predicted to adopt a HMG fold, and a lysine-rich C-terminal extension. To assess the interaction between individual domains and their contribution to DNA binding, several HMO1 variants were analyzed. Using circular dichroism spectroscopy, thermal stability was measured. While the melting temperatures of HMO1-boxA and HMO1-boxB are 57.2 and 47.2 degrees C, respectively, HMO1-boxBC, containing box B and the entire C-terminal tail, melts at 46.1 degrees C, suggesting little interaction between box B and the tail. In contrast, full-length HMO1 exhibits a single melting transition at 47.9 degrees C, indicating that interaction between box A and either box B or the tail destabilizes this domain. As HMO1-boxAB, lacking only the lysine-rich C-terminal segment, exhibits two melting transitions at 46.0 and 63.3 degrees C, we conclude that the destabilization of the box A domain seen in full-length HMO1 is due primarily to its interaction with the lysine-rich tail. Determination of DNA substrate specificity using electrophoretic mobility shift assays shows unexpectedly that the lysine-rich tail does not increase DNA binding affinity but instead is required for DNA bending by full-length HMO1; HMO1-boxBC, lacking the box A domain, also fails to bend DNA. In contrast, both HMO1 and HMO1-boxAB, but not the individual HMG domains, exhibit preferred binding to constrained DNA minicircles. Taken together, our data suggest that interactions between box A and the C-terminal tail induce a conformation that is required for DNA bending.

摘要

酿酒酵母的高迁移率族蛋白HMO1由两个称为A盒和B盒的DNA结合结构域组成,其中只有B盒预计会采用HMG折叠结构,以及一个富含赖氨酸的C末端延伸区。为了评估各个结构域之间的相互作用及其对DNA结合的贡献,分析了几种HMO1变体。使用圆二色光谱法测量了热稳定性。HMO1-A盒和HMO1-B盒的解链温度分别为57.2℃和47.2℃,而包含B盒和整个C末端尾巴的HMO1-BC盒在46.1℃时解链,这表明B盒和尾巴之间几乎没有相互作用。相比之下,全长HMO1在47.9℃时呈现单一的解链转变,表明A盒与B盒或尾巴之间的相互作用使该结构域不稳定。由于仅缺少富含赖氨酸的C末端片段的HMO1-AB盒在46.0℃和63.3℃时呈现两个解链转变,我们得出结论,全长HMO1中A盒结构域的不稳定主要是由于其与富含赖氨酸的尾巴的相互作用。使用电泳迁移率变动分析确定DNA底物特异性,意外地发现富含赖氨酸的尾巴不会增加DNA结合亲和力,而是全长HMO1弯曲DNA所必需的;缺少A盒结构域的HMO1-BC盒也无法弯曲DNA。相比之下,HMO1和HMO1-AB盒都表现出对受限DNA小环的优先结合,但单个HMG结构域则不然。综上所述,我们的数据表明A盒和C末端尾巴之间的相互作用诱导了一种DNA弯曲所需的构象。

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