[Effect of salts, stabilizing and destabilizing the structure of water, on the stacking association of adenosine]

A spectrophotometric study, based on the concentration relationship of electron absorption spectra, of the effects of salts which stabilize and destabilize the water structure on the constant (K) of adenosine: stacking association has been carried out. A significant decrease of K was observed in NaClO4 which embodied strong destabilizing effect. Opposite effect was observed on other salts studied. According to K value the stacking-interaction of adenosine in the range of salt concentration 0 divided by 3M for different anions and cations are arranged in rows: SO4--greater than Cl- greater than ClO4-; Na+ greater than Li+greater than K+. The data obtained suggest that the effect of salts on thermostability of various oligo- and polynucleotides and on B leads to C DNA transition may be essentially concerned with the effect of both cations and anions of salts on the stacking-interaction of bases.