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Fluorescent product formation and changes in structure of DNA reacted with peroxidizing arachidonic acid
Author(s) -
Reiss U.,
Al Tappel L.
Publication year - 1973
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/bf02544635
Subject(s) - hyperchromicity , arachidonic acid , fluorescence , dna , chemistry , deoxyribonuclease , biochemistry , melting point , microbiology and biotechnology , biology , enzyme , organic chemistry , physics , quantum mechanics
Calf thymus DNA was reacted with peroxidizing arachidonic acid at 37 C for 76 hr. Fluorescent DNA products increased with reaction time. These products had characteristic fluorescence spectra with maximum excitation at 315 nm and maximum fluorescence at 420 nm. Structural changes occurred in the DNA reacted with peroxidizing arachidonic acid, as observed by decreased melting point, decreased hyperchromicity, partial resistance to hydrolysis by deoxyribonuclease and by decreased template activity for rat liver RNA polymerase.