کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1233072 | 968802 | 2009 | 4 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of the glycosylation of flavonoids on interaction with protein
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Effect of the glycosylation of flavonoids on interaction with protein Effect of the glycosylation of flavonoids on interaction with protein](/preview/png/1233072.png)
چکیده انگلیسی
In this paper, two flavonoid aglycones (baicalein, quercetin) and their glycosides (baicalin, quercitrin) were studied for their ability to bind protein by quenching the protein intrinsic fluorescence. From the spectra obtained, the bimolecular quenching constants, the apparent static binding constants, and binding sites values were calculated. The glycosylation of flavonoids decreases the binding affinity with protein. For quercetin and quercitrin, the binding constants for BSA were 3.65 × 107 and 6.47 × 103 L mol−1, respectively. For baicalein and baicalin, the binding constants were 4.54 × 108 and 1.63 × 106 L mol−1, respectively.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy - Volume 73, Issue 5, 1 September 2009, Pages 972–975
Journal: Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy - Volume 73, Issue 5, 1 September 2009, Pages 972–975
نویسندگان
Hui Cao, Donghui Wu, Hongxian Wang, Ming Xu,