| 食品抗氧化剂4-己基间苯二酚与DNA分子结合模式检测 |
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| 引用本文： | 张国文,速俊华,张玥,周小悦. 食品抗氧化剂4-己基间苯二酚与DNA分子结合模式检测[J]. 南昌大学学报(工科版), 2013, 35(3): 247-251 |
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| 作者姓名： | 张国文 速俊华 张玥 周小悦 |
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| 作者单位： | 南昌大学食品科学与技术国家重点实验室,江西南昌,330047 |
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| 基金项目： | 国家自然科学基金资助项目，食品科学与技术国家重点实验室基金资助项目 |
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| 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.
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| 关 键 词： | 4－己基间苯二酚 小牛胸腺DNA 光谱法 嵌插结合 |
Detection of Binding Mode Between Food Antioxidant of 4-hexylresorcinol and Calf Thymus DNA |
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| ZHANG Guo-wen , SU Jun-hua , ZHANG Yue , ZHOU Xiao-yue. Detection of Binding Mode Between Food Antioxidant of 4-hexylresorcinol and Calf Thymus DNA[J]. Journal of Nanchang University(Engineering & Technology Edition), 2013, 35(3): 247-251 |
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| Authors: | ZHANG Guo-wen SU Jun-hua ZHANG Yue ZHOU Xiao-yue |
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| Affiliation: | ZHANG Guo-wen;SU Jun-hua;ZHANG Yue;ZHOU Xiao-yue;State Key Laboratory of Food Science and Technology,Nanchang University; |
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| Abstract: | 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. |
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| Keywords: | 4-hexylresorcinol calf thymus DNA spectroscopy intercalation bonding |
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