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EFFECT OF AMINO ACIDS ON THYMINE DIMERIZATION *
Author(s) -
Balis M. Earl
Publication year - 1965
Publication title -
photochemistry and photobiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.818
H-Index - 131
eISSN - 1751-1097
pISSN - 0031-8655
DOI - 10.1111/j.1751-1097.1965.tb09777.x
Subject(s) - thymine , chemistry , histidine , dimer , dna , yield (engineering) , stereochemistry , amino acid , pyrimidine dimer , cleavage (geology) , nucleic acid , biochemistry , dna damage , organic chemistry , biology , paleontology , materials science , fracture (geology) , metallurgy
— The effect of several amines on the U.V. catalyzed dimerization of thymine was determined at 25† and — 20†. Most amino acids and EDTA had no effect. Histidine, phosphoserine and phosphoethanolamine increased the net yield of dimer at 25†, but decreased the yield at — 20†. Histidine stimulates the cleavage of dilute solutions of thymine dimer at 25†. It is suggested that these compounds might prevent the orientation of thymine molecules necessary for their photoactivation. These findings stress the potential role of the surrounding medium in photoreactions involving DNA both in vitro and in vivo . Attempts to cause photodimerization of thymine with proflavin as pholoactivator were unsuccessful. This is contrasted with the observed effects of this dye on DNA which mimic those of U.V.