Skip Navigation

This Article
Right arrow Print PDF (6625K)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Email this article to a friend
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Add to My Personal Archive
Right arrow Download to citation manager
Right arrow Search for citing articles in:
ISI Web of Science (23)
Right arrowRequest Permissions
Right arrow Commercial Re-use Guidelines
for Open Access NAR Content
Google Scholar
Right arrow Articles by March, P. E.
Right arrow Articles by Gonzalez, M. A.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by March, P. E.
Right arrow Articles by Gonzalez, M. A.
Social Bookmarking
 Add to CiteULike   Add to Connotea   Add to Del.icio.us  
What's this?

Nucleic Acids Research, 1990, Vol. 18, No. 11 3293-3298
© 1990


ENZYMOLOGY

Characterization of the biochemical properties of recombinant ribonuclease III

Paul E. March* and Monica A. Gonzalez

Department of Biochemistry Robert Wood Johnson Medical School, University of Medicine and Dentistry of New Jersey Piscataway, NJ 08854, USA

*To whom correspondence should be addressed

Received February 16, 1990. Accepted April 25, 1990.

An Escherichla coll double strand specific endoribonuclease, RNase III, was cloned, expressed in large amounts, and purified to homogeneity. Enzyme activity was monitored by assaying fractions for the ability to correctly process exogenous RNA ontaining specific RNase III cleavage sites. DEAE-Sepharose ion exchange chromatography in the presence of a linear KCI gradient (from 0.02 M to 0.75 M) demonstrated that RNase III exists as two distinct forms. One form elutes at a KCI concentration of 0.13 M and the other elutes at 0.33 M. The presence of stoichiometric amounts of the GTP-binding protein Era during purification results in the conversion of the low salt form into the high salt form. Size exclusion chromatography demonstrated that both forms exist as a dlmer in solution. In order to investigate the nature of the dimer, protein cross-linking was performed and cross-linked products were detected by silver staining. The protein-protein dimer can be visualized at proteln:cross-linker molar ratios as low as 1:15 within 1 minute of exposure to cross-linker in 0.1 M KCI. Upon addition of substrate RNA to the cross-linking reaction a second form of the protein-protein dimer (with a slightly smaller apparent molecular weight) becomes prominent. Induction of the new form is absolutely dependent upon the addition of substrate mRNA to the reaction mixture. We postulate that the RNase III dimer undergoes a dramatic conformational change upon recognition of RNA which we are able to trap by crosslinking.


Add to CiteULike CiteULike   Add to Connotea Connotea   Add to Del.icio.us Del.icio.us    What's this?


This article has been cited by other articles:


Home page
Nucleic Acids ResHome page
P. Comella, F. Pontvianne, S. Lahmy, F. Vignols, N. Barbezier, A. DeBures, E. Jobet, E. Brugidou, M. Echeverria, and J. Saez-Vasquez
Characterization of a ribonuclease III-like protein required for cleavage of the pre-rRNA in the 3'ETS in Arabidopsis
Nucleic Acids Res., March 27, 2008; 36(4): 1163 - 1175.
[Abstract] [Full Text] [PDF]


Home page
Mol. Cell. Biol.Home page
B. Lamontagne, A. Tremblay, and S. A. Elela
The N-Terminal Domain That Distinguishes Yeast from Bacterial RNase III Contains a Dimerization Signal Required for Efficient Double-Stranded RNA Cleavage
Mol. Cell. Biol., February 15, 2000; 20(4): 1104 - 1115.
[Abstract] [Full Text]



Disclaimer:
Please note that abstracts for content published before 1996 were created through digital scanning and may therefore not exactly replicate the text of the original print issues. All efforts have been made to ensure accuracy, but the Publisher will not be held responsible for any remaining inaccuracies. If you require any further clarification, please contact our Customer Services Department.