食品抗氧化剂4-己基间苯二酚与DNA分子结合模式检测  

Detection of Binding Mode Between Food Antioxidant of 4-hexylresorcinol and Calf Thymus DNA

作　　者：张国文[1] 速俊华[1] 张玥[1] 周小悦[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《南昌大学学报（工科版）》2013年第3期247-251,共5页Journal of Nanchang University(Engineering & Technology)

基　　金：国家自然科学基金资助项目(31060210;21167013);食品科学与技术国家重点实验室基金资助项目(SKLF-ZZB-201305;SKLF-ZZA-201302;SKLF-KF-201203)

摘　　要：应用荧光光谱法、圆二色谱法(CD)并结合熔点及黏度测量方法,研究了生理酸度条件下(pH 7.4),食品抗氧化剂4-己基间苯二酚(4-HR)与小牛胸腺DNA的分子结合模式。结果显示:4-HR能与吖啶橙(AO)竞争结合DNA的位点,4-HR的存在增加了DNA的熔点和黏度,降低了KI的荧光猝灭效应,表明4-HR与DNA以嵌插模式结合。CD结果揭示,4-HR的嵌入诱导DNA的构象由B型向A型转变。计算出的热力学参数表明,氢键与范德华力是4-HR与DNA作用的主要驱动力。Interaction mode of 4 -hexylresorcinol （4 -HR） with calf thymus DNA in physiological buffer （pH 7.4） was determined by fluorescence and circular dichroism spectroscopy, coupled with melting experiments and viscosity measurements. The results showed that 4 - HR was able to compete with acridine orange （AO） binding to DNA,increase the melting temperature and viscosity of DNA, and decrease iodide quenching effect,indicating that 4 - HR intercalated into the base pairs of DNA. Changes in CD spectra provided evidence that a B - DNA to A - DNA transformation occurred upon the binding of 4 -HR. Moreover, it can be concluded that Hydrogen bonds and van der Waals force played a main role in the binding of 4 - HR to DNA according to the calculated thermodynamic parameters.

关 键 词：4－己基间苯二酚 小牛胸腺DNA 光谱法 嵌插结合 

分 类 号：O657.3[理学—分析化学]