Insights into protein-curcumin interactions: Kinetics and thermodynamics of curcumin and lactoferrin binding
2020
Lelis, Carini Aparecida | Nunes, Natália Moreira | de Paula, Hauster Maximiler Campos | Coelho, Yara Luiza | da Silva, Luis Henrique Mendes | Pires, Ana Clarissa dos Santos
The thermodynamics of curcumin (CUR) binding with bovine lactoferrin (bLF) was investigated by employing fluorescence spectroscopy (FS) and surface plasmon resonance (SPR) and comparing the results. Moreover, the kinetics of bLF-CUR binding was studied using SPR. FS data showed that with an increase in temperature (from 293.15 to 306.15 K), more complexes were formed (Kb ranged from 2.07 × 10⁴ to 6.68 × 10⁴ M⁻¹) owing to an increase in the entropy (ΔH° = 66.70 kJ mol⁻¹; TΔS° ranged from 90.93 to 94.98 kJ mol⁻¹), demonstrating the role of hydrophobic interactions. However, the bLF-CUR complex formation detected through the SPR technique was entropically and enthalpically driven below and above 293.75 K, respectively. SPR also demonstrated that an enthalpy increase is compensated by an entropy increase for both stable and activated complex formation, characterizing enthalpy-entropy compensation and iso-kinetic compensation, respectively. These results are helpful to better understand the dynamics of complex formation between proteins and small bioactive molecules.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
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