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Effect of magnesium and poly amines on the structure of yeast phenyl alanine transfer rna


, : Effect of magnesium and poly amines on the structure of yeast phenyl alanine transfer rna. Biochimica et Biophysica Acta 477(1): 10-19

The effect of magnesium and polyamines (spermine, spermidine, putrescine and cadaverine) on the structure of yeast tRNAPhe was investigated. It was found that Mg induces structural changes and stabilizes H- bonds in the temperature range 22-44.degree. C in 0.17 M sodium. The number of Mg2+ which affect tRNA structure increases from 1 .+-. 1 at 22.degree. C to 4 .+-. 1 at 44.degree. C and the number of additional base pairs formed in the presence of Mg increases from 1 .+-. 1 at 22.degree. C to 4 .+-. 1 at 44.degree. C. The spectral changes are more-or-less sequential. The polyamine spermine stabilizes some, but not all, of the structural features stabilized by Mg at 44.degree. C, and the combination of Mg and spermine, at low levels, is more effective than either cation alone in stabilizing tRNA structure. Comparison of the effects of spermine, spermidine, putrescine and cadaverine indicates that it is the asymmetric triamine unit which is important in the stabilization. Some spectral changes induced by Mg can be assigned to stabilization of specific tertiary structure interactions and to alteration of stacking adjacent to U[uridine]8 .cntdot. A[adenine]14.

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