Abstract
The interaction between ovalbumin (OVA) and three purine alkaloids (caffeine, theophylline and diprophylline) was investigated by the aid of intrinsic and synchronous fluorescence, ultraviolet-vis absorbance, resonance light-scattering spectra and three-dimensional fluorescence spectra techniques. Results showed that the formation of complexes gave rise to the fluorescence quenching of OVA by caffeine, theophylline, and diprophylline. Static quenching was confirmed to results in the fluorescence quenching. The binding site number n, apparent binding constant KA and corresponding thermodynamic parameters were measured at different temperatures. The binding process was spontaneous molecular interaction procedures in which both enthalpy and Gibbs free energy decreased. Van der Waals forces and hydrogen bond played a major role in stabilizing the complex. The comparison between caffeine, theophylline, and diprophylline was made, and thermodynamic results showed that diprophylline was the strongest quencher and bound to OVA with the highest affinity among three compounds. The influence of molecular structure on the binding aspects was reported.
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We are indebted to the National Natural Science Foundation of China (No. 20905065), the Natural Science Foundation of Henan Province (2008A180032, 2010A150024), and the Scientific Research Foundation for the Returned Overseas Chinese Scholars (State Education Ministry, [2009]1001) for funding.
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Wang, Rq., Yin, Yj., Li, H. et al. Comparative study of the interactions between ovalbumin and three alkaloids by spectrofluorimetry. Mol Biol Rep 40, 3409–3418 (2013). https://doi.org/10.1007/s11033-012-2418-x
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DOI: https://doi.org/10.1007/s11033-012-2418-x