They are formed on the lagging strand of DNA.
Okazaki fragments are only used on the Lagging strand (the one going on 5' to 3' direction) never on the leading one. In fact all that the leading strand uses is the helicase to unwind DNA and DNA polimerase III to form the complementary strand allways in 3' to 5' (the leading strand) direction. The big problem of the laggind strand and the reason that Okazaki fragments exist and all other complementary DNAs (polimerace I, ligase, SSB, primace) is that it runs from 3' to 5'. Now what Okazaki fragments are, is temporary pieces of complementary DNA (iniciated by a primer)that are not joined together, but that later on before it goes back to the helix form will be joined togather by DNA ligase. Here I attache a link to a flash video that will make u understand better! http://www.mcb.harvard.edu/Losick/images/TromboneFINALd.swf
e. coli
E. coli
Methanogens (Archaea) , Escherichia coli (Eubacteria) following are example of monera .
During DNA replication, the lagging strand is replicated ~1000 (E. coli) base pairs at a time, forming numerous "Okazaki fragments".Okazaki fragments form because polymerase is only able to replicate DNA in one direction, but DNA is double stranded, with the strands running anti parallel (in opposite directions). The polymerase waits for a region of DNA to be unwound, and while the leading strand is replicated continuously, on the lagging strand the polymerase waits until a region of single stranded DNA is produced before replicating it. This discontinous replication forms the Okazaki fragments, which can then be joined together by ligase (although a different polymerase enzyme, pol I in E. coli, is needed as well to replace the RNA primers with DNA).
Escherichia coli
Escherichia coli
The full scientific name for E. coli is Escherichia coli.
Common Types of food poisoning include the following: - Salmonella - Escherichia coli (E.coli) - Listeriosis - Mushrooms
Balantidium coli
Escherichia coli
Common Types of food poisoning include the following: - Salmonella - Escherichia coli (E.coli) - Listeriosis - Mushrooms