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Título: | Thermodynamic and kinetic analyses of curcumin and bovine serum albumin binding |
Palavras-chave: | Curcumin Intermolecular interaction Analytical technique Bovine serum albumin (BSA) Photodegradation |
Data do documento: | Mar-2018 |
Editor: | Elsevier |
Citação: | HUDSON, E. A. et al. Thermodynamic and kinetic analyses of curcumin and bovine serum albumin binding. Food Chemistry, [S.l.], v. 242, p. 505-512, Mar. 2018. |
Resumo: | Bovine serum albumin (BSA)/curcumin binding and dye photodegradation stability were evaluated. BSA/curcumin complex showed 1:1 stoichiometry, but the thermodynamic binding parameters depended on the technique used and BSA conformation. The binding constant was of the order of 105 L·mol−1 by fluorescence and microcalorimetric, and 103 and 104 L·mol−1 by surface plasmon resonance (steady-state equilibrium and kinetic experiments, respectively). For native BSA/curcumin, fluorescence indicated an enthalpic and entropic driven process based on the standard enthalpy change (ΔH○F = −8.67 kJ·mol−1), while microcalorimetry showed an entropic driven binding process (ΔH○cal = 29.11 kJ·mol−1). For the unfolded BSA/curcumin complex, it was found thatp ΔH○F = −16.12 kJ·mol−1 and ΔH○cal = −42.63 kJ·mol−1. BSA (mainly native) increased the curcumin photodegradation stability. This work proved the importance of using different techniques to characterize the protein-ligand binding. |
URI: | https://www.sciencedirect.com/science/article/pii/S0308814617315674?via%3Dihub http://repositorio.ufla.br/jspui/handle/1/33889 |
Aparece nas coleções: | DQI - Artigos publicados em periódicos |
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