Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 59, Issue 16, Pages 8944-8952Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf2019006
Keywords
farrerol; calf thymus DNA; binding mode; spectroscopy; alternative least-squares
Funding
- National Natural Science Foundation of China [31060210]
- Program of Science and Technology of Jiangxi Province [2009BNA09000, 2010BSA17400]
- Natural Science Foundation of Jiangxi Province [2009GZH0069]
- State Key Laboratory of Food Science and Technology of Nanchang University [SKLF-TS-200917, SKLF-MB-201002]
- Foundation of Jiangxi Provincial Office of Education [GJJ11287]
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The interaction between farrerol and calf thymus DNA in a pH 7.4 Tris-HCl buffer was investigated with the use of neutral red (NR) dye as a spectral probe by UV-vis absorption, fluorescence, and circular dichroism (CD) spectroscopy, as well as viscosity measurements and DNA melting techniques. It was found that farrerol molecules could intercalate into the base pairs of DNA as evidenced by decreases in iodide quenching effect and single-stranded DNA (ssDNA) quenching effect, induced CD spectral changes, and significant increases in relative viscosity and denaturation temperature of DNA. Furthermore, the spectral data matrix of the competitive reaction between farrerol and NR with DNA was resolved with an alternative least-squares (ALS) algorithm, and the concentration profiles in the reaction and the corresponding pure spectra for three species (farrerol, NR, and DNA-NR complex) were obtained. This ALS analysis demonstrated the intercalation of farrerol to the DNA by substituting for NR in the DNA-NR. complex. Moreover, the thermodynamic parameters enthalpy change (Delta H degrees) and entropy change (Delta S degrees) were calculated to be -16.49 +/- 051 kJ mol(-1) and 32.47 +/- 1.02 J mol(-1) K-1 via the van't Hoff equation, which suggested that the binding of farrerol to DNA was driven mainly by hydrophobic interactions and hydrogen bonds.
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