Results 241 to 250 of about 78,856 (294)

Inhibition of lagging strand replication by G-rich telomeric DNA and the shelterin subunit POT1

open access: yes
Leonard-Booker C   +6 more
europepmc   +1 more source

Constant denaturant gel electrophoresis, a modification of denaturing gradient gel electrophoresis, in mutation detection

Mutation Research Letters, 1991
Denaturing gradient gel electrophoresis (DGGE) is increasingly being utilized in mutational detection, both in characterization of variations in genomic DNA and in the generation of mutational spectra after in vitro and in vivo mutagenesis. The basis for this electrophoretic separation technique is strand dissociation of DNA fragments in discrete ...
, Hovig   +4 more
openaire   +4 more sources

Denaturing Gradient Gel Electrophoresis (DGGE)

2013
Denaturing Gradient Gel Electrophoresis (DGGE) is a technique used to separate short- to medium-length DNA fragments based on their melting characteristics. It has been used frequently for identifying single-nucleotide polymorphisms without the need for DNA sequencing and as a molecular fingerprinting method for complex ecosystem communities, in ...
Fiona, Strathdee, Andrew, Free
openaire   +2 more sources

Mutation detection by denaturing gradient gel electrophoresis (DGGE)

Human Mutation, 1994
The molecular analysis of genetic diseases relies on several technical approaches which allow genetic and physical mapping, characterization of the gene structure, expression studies, and identification of disease-causing mutations. Denaturing gradient gel electrophoresis (DGGE) allows the rapid screening for single base changes in enzymatically ...
R, Fodde, M, Losekoot
openaire   +2 more sources

Detection of Mutations by Denaturing Gradient Gel Electrophoresis

Current Protocols in Human Genetics, 1998
AbstractThis unit describes the procedure for determining the melting profile for a given PCR‐amplified sequence by perpendicular denaturing gradient gel electrophoresis (DGGE) and, using that information, for developing a screening assay based on either parallel DGGE, CDGE (Constant Denaturant Gel Electrophoresis), or TTGE (Temporal /Temperature ...
A L, Børresen-Dale   +2 more
openaire   +2 more sources

Discrimination of Cryptosporidium species by denaturing gradient gel electrophoresis

Parasitology Research, 2007
Denaturing gradient gel electrophoresis (DGGE) was used for the discrimination of three species and one genotype of the protozoan parasite Cryptosporidium: the C. parvum, C. andersoni, C. muris, and C. muris Japanese field mouse genotype. A set of primers specific for the 18S rRNA gene of Cryptosporidium was used in the DGGE; consequently, the four ...
Masaaki, Satoh, Yutaka, Nakai
openaire   +2 more sources

Mutational analysis using denaturing gradient gel electrophoresis and PCR

Mutation Research - Fundamental and Molecular Mechanisms of Mutagenesis, 1993
Denaturing gradient gel electrophoresis (DGGE) separates (DNA) molecules based on their sequence. Using the proper conditions, all base-pair substitutions can be resolved from the wild-type sequence using DGGE. Polymerase chain reaction (PCR) permits rapid amplification of a given region of the genome.
N F, Cariello, T R, Skopek
openaire   +2 more sources

Human TAP1 polymorphisms detected by denaturing gradient gel electrophoresis

Tissue Antigens, 1997
Presentation of endogenous peptides by major histocompatibility complex class I (MHC) molecules is controlled, in part, by the Tap1 and Tap2 genes in the MHC class II region that encode a heterodimeric peptide transporter. Polymorphisms of human Tap1 in normal individuals have now been investigated systematically by denaturing gradient gel ...
L, Shi   +5 more
openaire   +2 more sources

Analysis of kimchi microflora using denaturing gradient gel electrophoresis

International Journal of Food Microbiology, 2005
A polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) technique was used to determine the microfloral composition during the fermentation of kimchi, a traditional Korean fermented vegetable food. The kimchi was fermented at 10 degrees C or 20 degrees C for 30 or 20 days, respectively.
Jung-Sook, Lee   +7 more
openaire   +2 more sources

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