-
Molecular and Cellular Biology Nov 1981Sodium butyrate (3 mM) inhibited the entry into the S phase of quiescent 3T3 cells stimulated by serum, but had no effect on the accumulation of cellular ribonucleic...
Sodium butyrate (3 mM) inhibited the entry into the S phase of quiescent 3T3 cells stimulated by serum, but had no effect on the accumulation of cellular ribonucleic acid. Simian virus 40 infection or manual microinjection of cloned fragments from the simian virus 40 A gene caused quiescent 3T3 cells to enter the S phase even in the presence of butyrate. NGI cells, a line of 3T3 cells transformed by simian virus 40, grew vigorously in 3 mM butyrate. Homokaryons were formed between G1 and S-phase 3T3 cells, Butyrate inhibited the induction of deoxyribonucleic acid synthesis that usually occurs in B1 nuclei when G1 cells are fused with S-phase cells. However, when G1 3T3 cells were fused with exponentially growing NGI cells, the 3T3 nuclei were induced to enter deoxyribonucleic acid synthesis. In tsAF8 cells, a ribonucleic acid polymerase II mutant that stops in the G1 phase of the cell cycle, no temporal sequence was demonstrated between the butyrate block and the temperature-sensitive block. These results confirm previous reports that certain virally coded proteins can induce cell deoxyribonucleic acid synthesis in the absence of cellular functions that are required by serum-stimulated cells. Our interpretation of these data is that butyrate inhibited cell growth by inhibiting the expression of genes required for the G0 leads to G1 leads to S transition and that the product of the simian virus 40 A gene overrode this inhibition by providing all of the necessary functions for the entry into the S phase.
Topics: Animals; Butyrates; Cattle; Cell Cycle; Cell Transformation, Viral; Cells, Cultured; DNA; DNA, Recombinant; DNA, Viral; Hybrid Cells; Mice; Mice, Inbred Strains; Mutation; RNA; Simian virus 40; Temperature
PubMed: 6180295
DOI: 10.1128/mcb.1.11.1038-1047.1981 -
Science (New York, N.Y.) Sep 1956
Topics: Bacteria; DNA; Deoxyribonucleases
PubMed: 13360267
DOI: 10.1126/science.124.3219.441 -
Proceedings of the National Academy of... Jun 1961
Topics: Biochemical Phenomena; DNA; DNA Replication; RNA
PubMed: 13689118
DOI: 10.1073/pnas.47.6.749 -
Biochemistry Nov 1971
Topics: Acrylamides; Animals; Animals, Newborn; Cells, Cultured; Centrifugation, Density Gradient; DNA; Electrophoresis; Embryo, Mammalian; Female; Fibroblasts; Liver; Methionine; Methylation; Mice; Thymidine; Tritium
PubMed: 5126936
DOI: 10.1021/bi00799a010 -
Nature Nov 1956
Topics: Bacteria; Biochemical Phenomena; DNA
PubMed: 13378520
DOI: 10.1038/1781044b0 -
International Journal of Biological... Nov 2013The interaction of the dietary pigment curcumin with herring testes deoxyribonucleic acid was studied by biophysical and microcalorimetric techniques. Curcumin bound to...
The interaction of the dietary pigment curcumin with herring testes deoxyribonucleic acid was studied by biophysical and microcalorimetric techniques. Curcumin bound to DNA exhibiting hypochromic effect in absorbance and enhanced intensity of its fluorescence. The binding a affinity value evaluated from spectroscopy data was of the order 10(4) M(-1). The quantum efficiency value testified the occurrence of energy transfer from the DNA base pairs to the curcumin molecules. Displacement studies of DNA bound DAPI, Hoechst and ethidium bromide suggested binding of curcumin to be in the minor groove of the DNA. Moderate conformational perturbations of the B-form structure of DNA occurred on binding. The binding affinity weakened as the DNA GC content enhanced. The binding was characterized by negative enthalpy and positive entropy changes; the binding affinity from calorimetry was in good agreement with that evaluated from the spectral data. The binding was dominated by hydrophobic and other non-polyelectrolytic forces; the polyelectrolytic forces contributing only a quarter to the total Gibbs energy at 50 mM [Na(+)].
Topics: Absorption, Physicochemical; Calorimetry; Curcumin; DNA; Electrons; Hydrodynamics; Models, Molecular; Nucleic Acid Conformation; Spectrum Analysis; Thermodynamics
PubMed: 24041996
DOI: 10.1016/j.ijbiomac.2013.09.003 -
JAMA Apr 1993
Topics: DNA; History, 20th Century; Molecular Structure
PubMed: 8464129
DOI: No ID Found -
Journal of Virology Sep 1972Polyoma-transformed cells can revert in the properties characteristic of transformation, although they maintain the polyoma-specific T antigen. Transformed cells contain...
Polyoma-transformed cells can revert in the properties characteristic of transformation, although they maintain the polyoma-specific T antigen. Transformed cells contain the same number of copies of polyoma virus deoxyribonucleic acid (DNA) per cell (eight) as revertants with a subdiploid or a subtetraploid chromosome number. The results indicate that the duplication of chromosomes in the subtetraploid revertants did not include the chromosomes that carry the viral genome. The virus DNA in both transformed and revertant cells was associated with high-molecular-weight cell DNA. Reversion of the properties of transformed cells was, therefore, not associated either with a decrease in number of virus DNA copies per cell or with a lack of association of the virus DNA with cell DNA.
Topics: Animals; Cell Transformation, Neoplastic; Cells, Cultured; Centrifugation, Density Gradient; Cricetinae; DNA; DNA, Neoplasm; DNA, Viral; Diploidy; Genetic Variation; Nucleic Acid Hybridization; Phosphorus Isotopes; Polyomavirus; Polyploidy; RNA, Viral; Tritium
PubMed: 4342053
DOI: 10.1128/JVI.10.3.456-461.1972 -
Journal of Animal Science Jan 2009It is essential to isolate high-quality DNA from muscle tissue for PCR-based applications in traceability of animal origin. We wished to examine the impact of cooking...
It is essential to isolate high-quality DNA from muscle tissue for PCR-based applications in traceability of animal origin. We wished to examine the impact of cooking meat to a range of core temperatures on the quality and quantity of subsequently isolated genomic (specifically, nuclear) DNA. Triplicate steak samples were cooked in a water bath (100 degrees C) until their final internal temperature was 75, 80, 85, 90, 95, or 100 degrees C, and DNA was extracted. Deoxyribonucleic acid quantity was significantly reduced in cooked meat samples compared with raw (6.5 vs. 56.6 ng/microL; P < 0.001), but there was no relationship with cooking temperature. Quality (A(260)/A(280), i.e., absorbance at 260 and 280 nm) was also affected by cooking (P < 0.001). For all 3 genes, large PCR amplicons (product size >800 bp) were observed only when using DNA from raw meat and steak cooked to lower core temperatures. Small amplicons (<200 bp) were present for all core temperatures. Cooking meat to high temperatures thus resulted in a reduced overall yield and probable fragmentation of DNA to sizes less than 800 bp. Although nuclear DNA is preferable to mitochondrial DNA for food authentication, it is less abundant, and results suggest that analyses should be designed to use small amplicon sizes for meat cooked to high core temperatures.
Topics: Cell Nucleus; DNA; Food Technology; Hot Temperature; Meat; Polymerase Chain Reaction
PubMed: 18791146
DOI: 10.2527/jas.2008-0995 -
Harvey Lectures
Topics: Biochemical Phenomena; DNA
PubMed: 13640421
DOI: No ID Found