DNA extraction and enzymes Flashcards
What 3 things must the DNA be separated from during extraction?
- Lipids
- Proteins
- Metal cations
Why must metal cations be removed?
They are used as cofactors by DNAses.
Which reagents dissolve lipids? Give 3 examples.
- Phenol
- Chloroform
- Detergents
Which 4 reagents remove proteins by denaturation and to what degree?
- Phenol - strongly denaturing.
- Chloroform - weakly denaturing.
- Detergents - strongly denaturing.
- Guanidine thiocyanate - strongly denaturing.
Which 2 reagents are hydrophobic?
Phenol and Chloroform.
Which reagent is hydrophilic?
Detergent.
Which reagent digests protein as oppose to denature it?
Proteinases.
Guanidine thiocyanate is said to be a chaotropic agent - what does that mean?
It causes DNA to bind reversibly to silica, allowing it to be separated.
What does EDTA do?
Chelates metal cations so they cannot be used by DNAses as cofactors.
Are pH buffers needed in DNA extraction?
Yes.
What does alcohol in combination with various salts do to DNA?
Causes it to form a solid ppt.
What do commercial resins do?
Selectively bind to DNA/proteins.
What are nucleases?
Enzymes that cut DNA.
What is an exonuclease?
An enzyme that removes nucleotides from the end of a molecule.
What does ribonuclease A do?
Attacks ssRNA on the 3’ end of pyramidine nucleotides. This causes unhybridised RNA to be removed.
Under what 2 conditions must enzymes be stored and why?
- -20 degrees to prevent denaturation
2. In glycerol to prevent oxidation
What are restrictions endonucleases (REs)?
Enzymes that cleave DNA internally.
What 3 major conditions are required for REs to work?
- Mg2+
- pH 7-8
- 37 degrees
Which RE has a different optimum temperature and what is it?
Taq1 requires 65 degrees.
Where do REs cleave DNA?
At palindromic recognition sequences.
Does each RE have a specific recognition site?
Yes.
What are the 3 major classes of RE and how do they differ?
- Type I - cleave approx. 1000bp away from the recognition site.
- Type II - cleave at the recognition site.
- Type III - cleave approx. 24-26bp away from the recognition site.
Where do REs come from?
Isolated from bacteria that use then as defence against viral infection.
Why is bacterial DNA unaffected by REs?
Bacteria produce methylases with the same recognition sites as the REs. They then methylate the DNA to prevent it from being cut.
How are REs named? Give the 4 main steps.
- First letter of the genus.
- First two letters of the species.
- Letter denoting the strain.
- Number giving the class of RE.
Type II REs usually cut in a recognisable way. What is this?
They tend to leave 5’ terminal phosphates.
There are 3 main types of cut from a RE. What are they and give examples of enzymes.
- Blunt ends e.g. Bal1
- 5’ overhang e.g. Asp718
- 3’ overhang e.g. Kpn1
What enzyme can be used to digest overhangs and create blunt ends?
S1 nuclease.