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Glycine and other amino compounds prevent chromatin precipitation at physiological ionic strength
Author(s) -
Buche A.,
Ouassaidi A.,
Hacha R.,
Delpire E.,
Gilles R.,
Houssier C.
Publication year - 1989
Publication title -
febs letters
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.593
H-Index - 257
eISSN - 1873-3468
pISSN - 0014-5793
DOI - 10.1016/0014-5793(89)81372-9
Subject(s) - glycine , chromatin , precipitation , chemistry , histone , ionic strength , proline , biochemistry , taurine , sodium , biophysics , amino acid , biology , dna , aqueous solution , organic chemistry , meteorology , physics
Glycine, proline and taurine, when present in the range 0.1–0.60 M, inhibit chromatin precipitation by sodium chloride. Histone gel electrophoresis revealed that the linker histones H1 and H5 were largely depleted from the supernatant chromatin fraction at 0.2 M NaCl, while this depletion was absent in the presence of glycine. These observations are discussed in relation with the various factors which may be involved in the precipitation process.