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Effects of synthetic food colorants on the interaction between norfloxacin and bovine serum albumin by fluorescence spectroscopy

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Abstract

The effects of synthetic food colorants like tartrazine, sunset yellow, and erythrosine on the binding reaction between norfloxacin and bovine serum albumin (BSA) were investigated by fluorescence spectroscopy. Results showed that food colorants bound to BSA by van der Waals force and hydrogen bonding formation and norfloxacin by electrostatic interaction. In addition, marker competitive experiments suggested that the primary binding site for both norfloxacin and food colorants was located at subdomain IIA of BSA (site I). The presence of food colorants could alter the binding constant and distance between BSA and norfloxacin. The effects of colorants were dependent on their concentrations and binding affinity to BSA. The interaction could result in the change of the free, biologically active fraction of norfloxacin in blood.

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Acknowledgments

The authors gratefully acknowledge the financial support of the National Science Foundation of China (grant no. 20675024) and Hebei Provincial Key Basic Research Program (grant no. 10967126D).

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Authors and Affiliations

  1. Key Laboratory of Medical Chemistry and Molecular Diagnosis, Ministry of Education, College of Chemistry and Environmental Science, Hebei University, Baoding, 071002, China

    Bao-Sheng Liu, Jing Wang, Chun-Li Xue, Chao Yang & Yun-Kai Lü

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  1. Bao-Sheng Liu
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  2. Jing Wang
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  3. Chun-Li Xue
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  4. Chao Yang
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  5. Yun-Kai Lü
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Correspondence to Bao-Sheng Liu.

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Liu, BS., Wang, J., Xue, CL. et al. Effects of synthetic food colorants on the interaction between norfloxacin and bovine serum albumin by fluorescence spectroscopy. Monatsh Chem 143, 401–408 (2012). https://doi.org/10.1007/s00706-011-0593-4

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  • DOI: https://doi.org/10.1007/s00706-011-0593-4

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