Interaction of Chrysophanol with Bovine Serum Albumin Using Spectroscopy and Molecular Modeling Techniques
Yan Lü
Abstract
Yan Lü
Abstract
The interaction of chrysophanol with bovine serum albumin(BSA) was investigated by fluorescence spectroscopy,synchronous fluorescence spectroscopy and molecular modeling techniques at different temperatures.The experimental results suggested that static quenching was the main reason for the fluorescence quenching process.Thermodynamic studies showed that the change for Gibbs free energy of the binding was a large negative value,which indicated that the interaction of chrysophanol with BSA was driven mainly by hydrophobic force.The results of molecular modeling indicated that there was not only hydrophobic interaction on the binding of chrysophanol to BSA,but there was also hydrogen bonding.The results of molecular modeling are in good agreement with those of spectral and thermodynamic studies.
A significance statement is not available in the OpenAlex record.
A contribution statement is not available in the OpenAlex record.
Method details are not available in the OpenAlex metadata.
Findings are not separately available in the OpenAlex metadata.
Limitations are not available in the OpenAlex metadata.
Application details are not available in the OpenAlex metadata.
The interaction of chrysophanol with bovine serum albumin(BSA) was investigated by fluorescence spectroscopy,synchronous fluorescence spectroscopy and molecular modeling techniques at different temperatures.The experimental results suggested that static quenching was the main reason for the fluorescence quenching process.Thermodynamic studies showed that the change for Gibbs free energy of the binding was a large negative value,which indicated that the interaction of chrysophanol with BSA was driven mainly by hydrophobic force.The results of molecular modeling indicated that there was not only hydrophobic interaction on the binding of chrysophanol to BSA,but there was also hydrogen bonding.The results of molecular modeling are in good agreement with those of spectral and thermodynamic studies.
Key concepts: Bovine serum albumin, Quenching (fluorescence), Chemistry, Hydrophobic effect, Hydrogen bond, Fluorescence spectroscopy, Gibbs free energy, Fluorescence