论文部分内容阅读
利用荧光光谱法研究了白藜芦醇与超氧化物歧化酶的相互作用。结果表明,白藜芦醇能使超氧化物歧化酶的内源荧光发生猝灭。研究在不同温度下白藜芦醇对超氧化物歧化酶的荧光猝灭作用,证明超氧化物歧化酶的荧光强度变化是由二者形成复合物所引起的,猝灭机制属于静态猝灭。相关荧光猝灭参数经Stern-Volmer方程分析,发现白藜芦醇与超氧化物歧化酶具有1个结合位点,并计算得到了不同温度下白藜芦醇与超氧化物歧化酶的结合常数(K_A):8.63×10~5(25℃)、7.75×10~5(35℃)和7.73×10~5(45℃)。通过计算热力学参数,可知白藜芦醇与超氧化物歧化酶的相互作用主要是由分子之间的静电作用引发的。并且,白藜芦醇-超氧化物歧化酶复合物的形成是伴随吉布斯自由能降低的自发反应。
Fluorescence spectroscopy was used to study the interaction between resveratrol and superoxide dismutase. The results showed that resveratrol can quench the endogenous fluorescence of superoxide dismutase. The fluorescence quenching effect of resveratrol on superoxide dismutase at different temperatures was studied. It was proved that the change of fluorescence intensity of superoxide dismutase was caused by the formation of complexes and the quenching mechanism belongs to the static quenching. The related fluorescence quenching parameters were analyzed by Stern-Volmer equation and found that resveratrol and superoxide dismutase have a binding site, and calculate the binding constants of resveratrol and superoxide dismutase at different temperatures (K_A): 8.63 × 10 ~ 5 (25 ℃), 7.75 × 10 ~ 5 (35 ℃) and 7.73 × 10 ~ 5 (45 ℃). By calculating the thermodynamic parameters, we know that the interaction between resveratrol and superoxide dismutase is mainly caused by the electrostatic interaction between molecules. Moreover, the formation of the resveratrol-superoxide dismutase complex is a spontaneous reaction accompanied by a decrease in Gibbs free energy.