Dissociation of DNA into its respective oligonucleotides was analyzed using differential scanning calorimetry, and association of oligonucleotides to form DNA was analyzed using isothermal titration calorimetry. Both the melting temperature and calorimetric enthalpy change increased with increase in chain length. Under the different concentrations of NaCl, 20 mM, 140 mM, and 250 mM, the melting temperature increased with increase in ionic strength, possibly due to the decrease of electrostatic repulsion. At 25℃, the association of 10-base oligonucleotides largely depended on ionic strength, however, for oligonucleotides of 12-base and above, association was independent of ionic strength. Both binding enthalpy and entropy changes decreased with increase in chain length, providing similar binding affinity. The highest association constant was approximately 1×10
9 M
–1. The binding enthalpy change gradually decreased with increase in temperature around 25℃, followed by increasing, close to the melting temperature. The temperature-dependent binding enthalpy change was apparently extrapolated to the calorimetric enthalpy change of DNA at the melting temperature. Effects of DNA and ionic strength on thermal stability of DNA-binding protein, c-Myb R2R3, were also evaluated. Both the melting temperature and calorimetric enthalpy change of R2R3 increased upon the DNA binding, indicating that the DNA binding strengthened the intramolecular interactions. The thermal stability of R2R3 increased with increasing NaCl concentrations. The DNA-binding affinity of R2R3 decreased both with an increase or decrease in NaCl concentration from the physiological levels. The decreased DNA-binding affinity under low NaCl concentrations was due to the unfavorable entropy change, which would closely correlate with the structural dynamics of molecules.
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