The specificity and structure of DNA cross-linking by the gut bacterial genotoxin colibactin

成果类型:
Article
署名作者:
Carlson, Erik S.; Haslecker, Raphael; Lecchi, Chiara; Aguilar Ramos, Miguel A.; Vennelakanti, Vyshnavi; Honaker, Linda; Stornetta, Alessia; Millan, Estela S.; Johnson, Bruce A.; Kulik, Heather J.; Balbo, Silvia; Villalta, Peter W.; D'souza, Victoria M.; Balskus, Emily P.
署名单位:
Harvard University; Harvard University; University of Minnesota System; University of Minnesota Twin Cities; Massachusetts Institute of Technology (MIT); Massachusetts Institute of Technology (MIT); City University of New York (CUNY) System; University of Minnesota System; University of Minnesota Twin Cities; Harvard University; Howard Hughes Medical Institute; Harvard Medical School; Harvard University; Massachusetts Institute of Technology (MIT); Broad Institute
刊物名称:
SCIENCE
ISSN/ISSBN:
0036-8075; 1095-9203
DOI:
10.1126/science.ady3571
发表日期:
2025-12-04
页码:
eady3571
关键词:
molecular-orbital methods double-strand breaks gaussian-type basis MINOR-GROOVE protein RECOGNITION coli CC-1065 nmr
摘要:
Accumulating evidence has connected the chemically unstable, DNA-damaging gut bacterial natural product colibactin to colorectal cancer, including the identification of mutational signatures that are thought to arise from colibactin-DNA interstrand cross-links (ICLs). However, we currently lack direct information regarding the structure of this lesion. In this work, we combined mass spectrometry and nuclear magnetic resonance spectroscopy to elucidate the specificity and structure of the colibactin-DNA ICL. We found that colibactin alkylates within the minor groove of adenine- and thymine-rich DNA, explaining the origins of mutational signatures. Unexpectedly, we discovered that the chemically unstable central motif of colibactin mediates the sequence specificity of cross-linking. By directly elucidating colibactin's interactions with DNA, this work enhances our understanding of the structure and genotoxic mechanisms of this cancer-linked gut bacterial natural product.
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