Venkateswaran N, Malhotra R C, Venkateswaran K S
Defence Research and Development Establishment, Gwalior, India.
Biochem Mol Biol Int. 1994 Oct;34(3):429-35.
The degradation of bacteriophage lambda (lambda) deoxyribonucleic acid (DNA) by interaction with 0.1, 0.5 and 1 mM concentrations of sulfur mustard (SM) was investigated using agarose gel electrophoresis. Alkaline agarose gel electrophoresis also revealed single strand breaks at 0.5 and 0.1 mM concentrations of SM. The presence of magnesium ions in the reaction mixture prevented DNA degradation. It is proposed that the degradation of lambda DNA by its interaction with an excess of SM may be caused by the breakage of phosphodiester backbone of DNA via the formation of an intermediate phosphotriester bond.
利用琼脂糖凝胶电泳研究了噬菌体λ（λ）脱氧核糖核酸（DNA）与浓度为0.1、0.5和1 mM的硫芥（SM）相互作用时的降解情况。碱性琼脂糖凝胶电泳还显示，在浓度为0.5和0.1 mM的SM作用下出现了单链断裂。反应混合物中镁离子的存在可防止DNA降解。有人提出，λ DNA与过量SM相互作用导致的降解可能是通过形成中间磷酸三酯键使DNA的磷酸二酯主链断裂所致。
