E. coli single strand (ss) DNA binding protein (SSB) is an essential protein that binds ssDNA intermediates formed during genome maintenance. Depending on solution conditions SSB can bind to ssDNA in different binding modes characterized by different extent of DNA wrapping around the SSB tetramer and different cooperativities. We and others showed recently that SSB can undergo salt dependent phase separation (PS) which is facilitated by increases in concentration of the physiological salt, KGlu, while inhibited by [KCl] and/or deletion of the intrinsically disordered linker ( IDL) within the SSB C-terminal tail. These same factors influence non-nearest neighbor (NNN) cooperative binding of SSB to long ssDNA resulting in collapse of the nucleoprotein complexes. Here we report a thermodynamic study of EcSSB PS over a broad range of [KCl] and [KGlu] and find that PS is driven by favorable enthalpy with unfavorable entropy changes. While the effects of [KGlu] and [KCl] are similar at low salt concentrations, dramatic differences are observed at [salt] above 0.1 M. At low [salt] PS is driven mostly by electrostatic (coulombic) interactions, whereas at high [salt] Hofmeister effects dominate involving weak preferential interactions relative to water. We also have examined the effects on PS of amino acid sequence and composition of the IDL. The results are discussed in relation with SSB function in E. coli (supported by NIH GM136632 to TML and GM118100 to MTR).
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