Spectrometric Analysis of Interaction between Nuciferine and Calf Thymus (ct)-DNA

doi:10.7506/spkx1002-6630-200913002

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (13): 18-21.doi: 10.7506/spkx1002-6630-200913002

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Spectrometric Analysis of Interaction between Nuciferine and Calf Thymus (ct)-DNA

SHAN Bin1,2，DENG Ze-yuan1,*，XIE Jian-hua1，DENG Sheng-guo1

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

Received:2008-11-07 Revised:2008-12-08 Online:2009-07-01 Published:2010-12-29
Contact: DENG Ze-yuan E-mail:dengzy28@yahoo.com.cn

Abstract

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.

Key words: nuciferine, ct-DNA, neutral red probe, fluorescence spectrometry, intercalation

CLC Number:

O657.39

SHAN Bin1,2，DENG Ze-yuan1,*，XIE Jian-hua1，DENG Sheng-guo1. Spectrometric Analysis of Interaction between Nuciferine and Calf Thymus (ct)-DNA[J]. FOOD SCIENCE, 2009, 30(13): 18-21.

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Spectrometric Analysis of Interaction between Nuciferine and Calf Thymus (ct)-DNA

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