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Inhibitory effect of flavonoids on DNA-dependent DNA and RNA polymerases

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Summary

Flavonoids, (−)-epigallocatechin (1), myricetin (2) and quercetin (3), were investigated for inhibitory effects onE. coli DNA polymerase I and T7 bacteriophage RNA polymerase. In both DNA and RNA synthesis,1 and3 inhibited enzyme reactions by non-competitive and mixed type inhibition respecitively, with regard to template DNAs. Myricetin (2) inhibited DNA and RNA polymerase reactions by mixed type and competitive type inhibition, respectively, with template DNAs. It was suggested that2 interacts with covalently closed/circular DNA.

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Authors and Affiliations

  1. Mitsubishi Kasei Institute of Life Sciences, 11 Minamiooya, 194, Machida, Tokyo, Japan

    K. Shinozuka, Y. Kikuchi, C. Nishino & A. Mori

  2. Department of Agricultural Chemistry, University of Ryukyus, 903-01, Nishihara, Okinawa, Japan

    S. Tawata

Authors
  1. K. Shinozuka
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  2. Y. Kikuchi
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  3. C. Nishino
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  4. A. Mori
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  5. S. Tawata
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Shinozuka, K., Kikuchi, Y., Nishino, C. et al. Inhibitory effect of flavonoids on DNA-dependent DNA and RNA polymerases. Experientia 44, 882–885 (1988). https://doi.org/10.1007/BF01941188

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  • DOI: https://doi.org/10.1007/BF01941188

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