氨基甘露聚糖对质粒DNA构象的影响因素及机制研究  

Condensation mechanism of aminoglucomannan with plasmid DNA

作　　者：郭渊[1] 刘永康[1] 李宏涛[1] 杜莹[1] 陈国民[1] 

机构地区：[1]重庆医科大学病毒性肝炎研究所,重庆400010

出　　处：《第三军医大学学报》2007年第14期1378-1380,共3页Journal of Third Military Medical University

基　　金：国家科技部新药研究基金(96-901-05-240)~~

摘　　要：目的研究氨基甘露聚糖(aminoglucomannan,AGM)对质粒DNA构象影响的机制和影响因素。方法根据琼脂糖电泳条带的改变来检测阳离子化的聚糖与DNA质粒聚合后的情况并与多种糖类进行比较,改变聚糖浓度、pH、离子强度(NaCl浓度)、温度条件及质粒DNA种类,分析其对该聚合过程的影响。结果AGM和质粒DNA聚合后,电泳条带发生明显的向大分子量方向的移动变化,与AGM浓度呈剂量依赖趋势,且该作用与酶切作用不完全相同,氨基半乳糖和中药木芙蓉提取物有相似作用。pH、离子强度(NaCl浓度)、温度可影响其聚合作用。结论该AGM在适当的条件下有与DNA聚合并对质粒DNA构象产生影响的作用,该作用可能与其分子结构中的氨基有关。Objective To study the condensation mechanism of aminoglucomannan （AGM） with plasmid DNA and some influencing factors in this process. Methods The polysaccharide-DNA complex was analyzed with agarose gel electrophoresis by observing the changes of DNA bands under various influencing conditions including different pH, ionic strength （NaCI concentration）, temperature and plasmid DNA sorts. Results The new bands appeared in the slow migration positions after reaction between AGM and plasmid DNA, and the changes effected of DNA bands content were dependent on AGM concentrations. The condensation degree could be by pH, temperature, and ionic strength. Conclusion Our study suggests that the AGM can be condensed with plasmid DNA in proper conditions.

关 键 词：氨基甘露聚糖 质粒DNA 聚合 

分 类 号：Q503[生物学—生物化学] Q539