Study on the Interaction in Resveratrol-Hordein Nanoparticle
GUAN Xiao1, LIU Jing2*, YIN Ting1, LI Jing-jun3, LIAO Li-li4
1. School of Medical Instruments and Food Engineering，University of Shanghai for Science and Technology, Shanghai 200093, China 2. College of Information Engineering, Shanghai Maritime University, Shanghai 200135, China 3. Jiangsu Changshou (Group) Co. Ltd., Rugao 226500, China 4. Guilin Ximai Food Company, Guilin 541004, China
Abstract：In order to clarify the interaction mechanism of the formation of the resveratrol-hordein nanoparticle, the fluorescence, UV-Vis spectroscopic, FTIR and DSCwere used to study the binding reaction between resveratrol and hordein. The fluorescent emission of hordein was inhibited by resveratrol in a dose dependent manner. Fluorescence spectroscopy and DSC indicated that resveratrol interacted with hordein and formed a new complex by a static process. The binding constant(KA(298 K)=2.21×105 L·mol-1，KA(310 K)=1.53×104 L·mol-1) and the number of binding sites(n298 K=1.23，n310 K=0.94)were calculated based on the quenching effect of resveratrol on hordein. Thermodynamic parameter and FTIR indicated that the interaction force between resveratrol and hordein was mainly hydrogen binding and van der Waals force. The binding distance(r0=3.25 nm)between resveratrol and hordein and the energy transfer efficiency (E=0.227) were obtained according to non-radiative energy transfer theory. The effect of resveratrol on the conformation of hordein was further analyzed by using synchronous fluorescence spectrometry. The results indicated that resveratrol changed the hydrophobicity of tryptophan residue, which caused an obvious influence on the conformation of hordein.
[1] HAN Jing-jing, LIU Wei, BI Yu-ping(韩晶晶, 刘 炜, 毕玉平). Chinese Journal of Biotechnology (生物工程学报), 2008, 24(11): 1851. [2] YIN Cheng-xia(印成霞). Guide of China Medicine(中国医药指南), 2013, (23): 362. [3] GAO Jie, LIAN Xiao-yan, WEI Zhen-ping, et al(高 洁, 连潇嫣, 魏振平, 等). Chemical Industry and Engineering(化学工业与工程), 2012, 29(5): 64. [4] Dube A, Nicolazzo J A, Larson I. European Journal of Pharmaceutical Sciences, 2010, 41(2): 219. [5] Patel A R, Heussen P C M, Hazekamp J, et al. Food Chemistry, 2012, 133(2): 423. [6] LIU Gui-jin, WANG Hong-di, JIANG Yan-bin(刘贵金, 汪红娣, 江燕斌). CIESC Journal(化工学报), 2013, 64(10): 3493. [7] YIN Yan-xia, XIANG Ben-qiong, TONG Li(尹燕霞, 向本琼, 佟 丽). Experimental Technology and Management(实验技术与管理), 2010, 27(2): 33. [8] SUN Yang, FAN Jun, HU Xiao-yun, et al(孙 洋, 樊 君, 胡晓云, 等). Acta Chimica Sinica(化学学报), 2011, 69(8): 937. [9] XUAN Guang-shan, WU Xiao-nan, LI Yu-ping(玄光善, 吴效楠, 李玉平). Chinese Journal of Spectroscopy Laboratory(光谱实验室), 2005, 22(4): 861. [10] Zhang J, Yan Q, Liu J, et al. Journal of Luminescence, 2013, (134): 747. [11] Abou-Zied O K, Al-Shihi O I K. J. Am. Chem. Soc., 2008, 130(32): 10793. [12] HU Meng-yao, PENG Mao, WU Hui, et al(胡梦瑶, 彭 毛, 吴 辉, 等). Chinese Journal of Colloid and Polymer(胶体与聚合物), 2009, 27(3): 33. [13] Cui F C, Fan J, Li J L, et al. Bioorganic and Medicinal Chemistry, 2004, 12(1): 151. [14] Larissa A, Rodrigo C, Betina G Z, et al. Materials Science and Engineering, 2009, C(29): 524. [15] Ge Feng, Jiang Lixiang, Liu Diqiu, et al. Analytical Sciences, 2011, 27(1)：73. [16] Ross P R, Subramanian S. Biochemistry, 1981, 20(11)：9102. [17] Luo Y, Zhang B, Whent M, et al. Colloids Surf. B, 2011, 85(2): 145. [18] Baptista M S, Indig G L. J. Phys. Chem. B, 1998, 102(23): 4678. [19] ZHOU Neng, PAN Tong, LIANG Yi-zeng(周 能, 潘 彤, 梁逸曾). Lishizhen Medicine and Materia Medica Research(时珍国医国药), 2009, 20(12): 2964. [20] HE Li-fang, LIN Dan-li, LI Yao-qun(何立芳, 林丹丽, 李耀群). Progress in Chemistry(化学进展), 2004, 16(6): 879.
