[Study of the conditions of activation and stabilization of DNA-methylases from Shigella sonnei 47 during fractionation, purification and storage]

Abstract

A comparative study of activation factors and stabilization conditions of partially purified and individual fractions of DNA-methylases of Shigella sonnei 47 was carried out. The stability of DNA-methylases in the course of storage was examined. The influence of activating factors and stabilization conditions differed significantly depending on the degree of purification and composition of methylase preparations. It was shown that glycerol is ineffective as a stabilizing agent. The activating effect of Ca2+ on Shigella sonnei 47 DNA-methylases was found to be universal, while albumin was shown to exert a more potent stabilizing action. The inactivating effect of proteases on DNA methylation enzymes during storage was demonstrated. A phenomenon of spontaneous fluctuations in the methylating activity of enzymatic preparations of Shigella sonnei 47 upon storage was observed.