Evaluation of the thermal stabilization of triplex DNA by flavonoids
Poster Number
24B
Format
Poster Presentation
Faculty Mentor Name
Dr. Liang Xue
Faculty Mentor Department
Department of Chemistry
Graduate Student Mentor Name
Landy Gu
Graduate Student Mentor Department
Department of Chemistry
Additional Mentors
Dr. Vanessa M. Rangel, v_rangel1@u.pacific.edu, Chemistry Department
Nghia Tran, n_tran44@u.pacific.edu, Chemistry Department
Abstract/Artist Statement
Triplex DNA is a structure consisting of a third strand, referred to as a triplex-forming oligonucleotide (TFO), that binds to the double helix of DNA in the major groove via Hoogsteen H-bonding. The formation of triplex DNA follows specific base pairing rules. The binding of TFO to duplex DNA can interfere with the binding of nucleic acid processing proteins to the same region and consequently regulate DNA replication and transcription. Triplex DNA formation has been recognized as a promising approach in antigene therapy. However, triplex DNA has a slower formation rate than its duplex counterpart and is relatively unstable due to charge repulsion between three DNA backbones. Nonetheless, the stability of triplex-DNA can be enhanced by small molecules that specifically bind to the DNA triplex and increase its stability. Our lab recently discovered that certain flavonoids exhibit a stabilizing effect on triplex DNA but minimal impact on duplex DNA. This phenomenon is pH-dependent. Flavonoids are natural products that can be found in fruits, vegetables, grains, etc., and have shown anti-oxidative, anti-inflammatory, and anti-carcinogenic properties. In this study, we conducted a comprehensive investigation into the thermal stabilization of triplex DNA with commercially available flavonoids at different pHs monitored by UV. We also examined the effect of structure on the stabilization of triplex DNA.
Location
Information Commons, William Knox Holt Memorial Library and Learning Center
Start Date
29-4-2023 10:00 AM
End Date
29-4-2023 1:00 PM
Evaluation of the thermal stabilization of triplex DNA by flavonoids
Information Commons, William Knox Holt Memorial Library and Learning Center
Triplex DNA is a structure consisting of a third strand, referred to as a triplex-forming oligonucleotide (TFO), that binds to the double helix of DNA in the major groove via Hoogsteen H-bonding. The formation of triplex DNA follows specific base pairing rules. The binding of TFO to duplex DNA can interfere with the binding of nucleic acid processing proteins to the same region and consequently regulate DNA replication and transcription. Triplex DNA formation has been recognized as a promising approach in antigene therapy. However, triplex DNA has a slower formation rate than its duplex counterpart and is relatively unstable due to charge repulsion between three DNA backbones. Nonetheless, the stability of triplex-DNA can be enhanced by small molecules that specifically bind to the DNA triplex and increase its stability. Our lab recently discovered that certain flavonoids exhibit a stabilizing effect on triplex DNA but minimal impact on duplex DNA. This phenomenon is pH-dependent. Flavonoids are natural products that can be found in fruits, vegetables, grains, etc., and have shown anti-oxidative, anti-inflammatory, and anti-carcinogenic properties. In this study, we conducted a comprehensive investigation into the thermal stabilization of triplex DNA with commercially available flavonoids at different pHs monitored by UV. We also examined the effect of structure on the stabilization of triplex DNA.