| 荷叶碱与ct-DNA相互作用的光谱法研究 |
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| 引用本文： | 单 斌,邓泽元,谢建华,邓胜国. 荷叶碱与ct-DNA相互作用的光谱法研究[J]. 食品科学, 2009, 30(13): 18-21. DOI: 10.7506/spkx1002-6630-200913002 |
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| 作者姓名： | 单 斌 邓泽元 谢建华 邓胜国 |
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| 作者单位： | 1.南昌大学 食品科学与技术国家重点实验室，南昌大学高等研究院 2.韶关学院食品科学系 |
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| 基金项目： | 江西省教育厅2003 年重点项目(20030058)；教育部“长江学者和创新团队发展计划”项目( IRT0540) |
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| 摘 要： | 本实验采用荧光光谱、紫外- 可见光谱和盐效应等手段研究荷叶碱与小牛胸腺DNA(ct-DNA)之间的相互作用，并在pH7.4 的Tris - HCl 介质中, 以中性红为荧光探针，对其作用机理进行研究。结果表明：在生理条件下(pH7.4)，荷叶碱与DNA 发生作用方式为混合方式，嵌插与沟槽作用是两种主要作用方式，DNA 对荷叶碱荧光猝灭属于静态猝灭，测得其结合常数为1.396 × 106 L/mol。
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| 关 键 词： | 荷叶碱 小牛胸腺DNA 中性红探针 荧光光谱 嵌插方式 |
| 收稿时间： | 2008-11-07 |
Spectrometric Analysis of Interaction between Nuciferine and Calf Thymus (ct)-DNA |
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| SHAN Bin,DENG Ze-yuan,XIE Jian-hua,DENG Sheng-guo. Spectrometric Analysis of Interaction between Nuciferine and Calf Thymus (ct)-DNA[J]. Food Science, 2009, 30(13): 18-21. DOI: 10.7506/spkx1002-6630-200913002 |
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| Authors: | SHAN Bin DENG Ze-yuan XIE Jian-hua DENG Sheng-guo |
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| Affiliation: | 1. State Key Laboratory of Food Science and Technology, Institute for Advance Studies, Nanchang University, Nanchang 330047,China；2. Department of Food Science, Shaoguan College, Shaoguan 512005, China |
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| Abstract: | The interaction between nuciferine and ct-DNA was determined by the means of fluoresence spectrometry and UVVIS spectrometry, and the effects of NaCl and KI on the interaction were investigated. The mechanism of the interaction was also discussed by fluorescence spectroscopy using neutral red (NR) as a spectral probe in Tris-HCl buffer solution (pH 7.4). The results suggested that under physiological condition (pH 7.4) nuciferine could interact with DNA duplexes in a minor-groove binding mode or an intercalative mode. Fluorescence quenching studies revealed the presence of a static component in the quenching mechanism. The quenching constant for the interaction between nuciferine and ct-DNA was 1.396 ×106 L/mol. |
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| Keywords: | nuciferine ct-DNA neutral red probe fluorescence spectrometry intercalation |
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