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Vol. 25 No. 7 (2013): Vol 25 Issue 7

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Study of the Interaction Between S-Ovalbumin and Resveratrol with Spectroscopic Techniques

https://doi.org/10.14233/ajchem.2013.13724
Qun Huang
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China ; Institute of Food Science, Jishou University, Jishou, P.R. China
Fang Geng
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China ; Institute of Food Science, Jishou University, Jishou, P.R. China
Meihu Ma
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China
Yongguo Jin
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China
Jun Fang
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China
Shuguo Sun
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China ; Institute of Food Science, Jishou University, Jishou, P.R. China

Corresponding Author(s) : Meihu Ma

mameihuhn@yahoo.com.cn

Asian Journal of Chemistry, Vol. 25 No. 7 (2013): Vol 25 Issue 7

Abstract

The interaction between resveratrol and S-ovalbumin was studied by using fluorescence quenching spectra, synchronous fluorescence spectra and ultraviolet spectra. The results indicated that resveratrol has the ability to quench the intrinsic fluorescence of S-ovalbumin because of a complex formed and the quenching was a static event. Furthermore, the quenching efficiency decreased with the rise in temperature. The binding constants were 3.49 × 106 and 4.42 × 104 L mol-1 and binding site were 1.39 and 1.04 at 303 and 318 K, respectively. Thermodynamic analysis results suggested that both hydrogen bonds and van der Waals forces played a key role in the interaction. According to the Förster theory of non-radiation energy transfer, the distance between S-ovalbumin and resveratrol and the energy transfer efficiency were calculated as 3.94 nm and 0.11, respectively. The conformational alteration of S-ovalbumin in the presence of resveratrol was also verified by means of synchronous fluorescence spectra and UV-visible absorption spectra.

Keywords

Resveratrol S-Ovalbumin Interaction Fluorescence
Huang, Q., Geng, F., Ma, M., Jin, Y., Fang, J., & Sun, S. (2013). Study of the Interaction Between S-Ovalbumin and Resveratrol with Spectroscopic Techniques. Asian Journal of Chemistry, 25(7), 3692–3696. https://doi.org/10.14233/ajchem.2013.13724
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