粪臭素对胃蛋白酶部分理化性质的影响

采用紫外光谱法和荧光光谱法研究了粪臭素与胃蛋白酶的结合作用。观测到粪臭素使胃蛋白酶的紫外吸收峰增强,特征荧光峰淬灭。Stern-Volmer淬灭曲线显示,粪臭素对胃蛋白酶的荧光淬灭很可能是一个单一的静态淬灭过程。     

芦丁对胃蛋白酶部分性质的影响

采用紫外光谱和荧光光谱研究芦丁与胃蛋白酶的相互作用。实验结果表明,加入芦丁使胃蛋白酶的紫外吸收差谱迅速增强,特征荧光峰产生静态淬灭,并求得芦丁与胃蛋白酶作用的形成常数。     

葛根素对胃蛋白酶部分性质的影响

考察葛根素对胃蛋白酶的抑制作用,并通过紫外光谱法和荧光光谱法研究葛根素与胃蛋白酶的结合方式。以1/v对抑制剂量用Dixon作图法得出ki值为0.51×103mol/L,抑制剂类型为非竞争性抑制。葛根素与胃蛋白酶分子结合形成稳定缔合物,从而改变后者分子构象,使胃蛋白酶的紫外吸收差谱迅速增强,特征荧光峰产生静态淬灭。     

茶碱对胰α-淀粉酶的抑制类型及光谱性质

考察茶碱对胰α-淀粉酶的抑制作用,并通过紫外光谱法和荧光光谱法研究茶碱与胰α-淀粉酶的结合方式.以1/v对抑制剂量用Dixon作图法得出Ki值为0.59×10-2 mol/L,抑制剂类型为非竞争性抑制.茶碱镶嵌于胰α-淀粉酶分子之间,形成了特定结构的缔合物,从而改变后者分子构象,使胰α-淀粉酶的紫外吸收差谱迅速增强,特征荧光峰产生静态淬灭.     

芦丁与胰蛋白酶相互作用的光谱性质研究

利用紫外光谱和荧光光谱研究了芦丁和胰蛋白酶的相互作用机制。结果表明,生理pH 7.40条件下芦丁使胰蛋白酶的紫外吸收峰增强,特征荧光峰淬灭。并利用荧光淬灭反应测得芦丁和胰蛋白酶之间结合常数KA=6.8786×104(mol/L)-1,结合位点数n=1.0173。     

天花粉凝集素的荧光光谱研究

天花粉凝集素在天然状态下荧光发射峰位于３３２ｎｍ处,以丙烯酰胺,ＫＩ及ＣｓＣ１等淬灭剂研究ＴＫＬ分子中Ｔｒｐ残基的微环境,发现只有丙烯酰胺能淬灭ＴＫＬ分子Ｔｒｐ的荧光,同此推断大部分的Ｔｒｐ残基位于ＴＫＬ分子内部,其荧光不易为Ｉ＾－或Ｃｓ＾＋接近而淬灭。疏水探针ＴＮＳ能够检测到ＴＫＬ中疏水微区的存在,并且这一疏水微区亦不同于ＴＫＬ的半乳糖结合位点,ＴＫＬ中不存在金属离子的结合部位。     

白茯苓凝集素的荧光光谱研究

白茯苓凝集素（ＳＬＬ）分子中含有４个色氨酸（Ｔｒｐ）残基,ＮＢＳ修饰测得这４个Ｔｒｐ残基位于分子表面。ＳＬＬ在天然状态下荧光发射峰位于３３５ｎｍ处,离子强度和温度对其荧光光谱均无明显的影响。ＮＢＳ修饰后的ＳＬＬ失去凝血活性,相应荧光光谱的强度减弱,荧光发射峰发生蓝移,提示ＳＬＬ的构象发生改变。用ＫＩ·ＣｓＣｌ和丙烯酰胺淬灭剂研究ＳＬＬ分子中Ｔｒｐ残基的微环境,发现丙烯酰胺和ＣｓＣｌ能淬灭分子中１００％和５０％的Ｔｒｐ残基的荧光,而ＫＩ完全不能淬灭ＳＬＬ分子中Ｔｒｐ残基的荧光,因此Ｔｒｐ残基周围存在阴离子区,或者Ｔｒｐ残基处于分子表面的疏水环境中。     

粪臭素对胰蛋白酶部分性质的影响

研究发现粪臭素对胰蛋白酶活性具有抑制作用。采用紫吸收法察到粪臭素使胰蛋白酶紫外吸收峰增强,采用荧光光谱法发现粪臭素对胰蛋白酶有很强的荧光淬灭作用。根据Stern-Volmer方程测得胰蛋白酶的表观猝灭常数Kq为2.72×1012L/mol.s。表明粪臭素对胰蛋白酶的荧光猝灭很可能是静态猝灭。     

硫酸粘菌素对碱性磷酸酶部分性质的影响

硫酸粘菌素对碱性磷酸酶有抑制作用,用Dixon作图求出抑制常数为Ki=4.88×10-6mol/L,抑制类型为非竞争性抑制.通过紫外吸收光谱,发现硫酸粘菌素引起碱性磷酸酶的空间结构发生改变;由荧光光谱变化,发现硫酸粘菌素对碱性磷酸酶有荧光淬灭作用,淬灭机理是因能量转移而引起的静态淬灭.     

氨基酸修饰及荧光光谱分析研究黄花石蒜凝集素生物学活性与构象的关系

本文通过对黄花石蒜凝集素(Lycoris aurea Agglutinin,LAA)进行特殊氨基酸的化学修饰,显示一个LAA分子一共有8个色氨酸分子,其中有3个位于分子表面或近表面,Trp、Tyr和Ser/Thr不是LAA凝集活性所必需的氨基酸,而Asp/Glu的羧基和凝血活性密切相关,对其修饰后导致凝血活性丧失50%.通过荧光淬灭的方法对LAA分子中色氨酸所处微环境进行了研究.结果显示中性淬灭剂丙烯酰胺对LAA分子中色氨酸的淬灭作用最强可以淬灭100%的色氨酸荧光,其次是离子型淬灭剂碘化钾,能淬灭62.9%的色氨酸荧光,而氯化铯对LAA色氨酸的淬灭最弱,几乎不能淬灭LAA的荧光.     

Study on the mechanism of the interaction between acteoside and pepsin using spectroscopic techniques

The interaction of acteoside with pepsin has been investigated using fluorescence spectra, UV/vis absorption spectra, three‐dimensional (3D) fluorescence spectra and synchronous fluorescence spectra, along with a molecular docking method. The fluorescence experiments indicate that acteoside can quench the intrinsic fluorescence of pepsin through combined quenching at a low concentration of acteoside, and static quenching at high concentrations. Thermodynamic analysis suggests that hydrogen bonds and van der Waal's forces are the main forces between pepsin and acteoside. According to the theory of Förster's non‐radiation energy transfer, the binding distance between pepsin and acteoside was calculated to be 2.018 nm, which implies that energy transfer occurs between acteoside and pepsin. In addition, experimental results from UV/vis absorption spectra, 3D fluorescence spectra and synchronous fluorescence spectra imply that pepsin undergoes a conformation change when it interacts with acteoside. Copyright © 2015 John Wiley & Sons, Ltd.     

Investigation and comparison of the binding between tolvaptan and pepsin and trypsin: Multi‐spectroscopic approaches and molecular docking

Tolvaptan (TF), a selective arginine vasopressin V2 receptor antagonist, was approved by the Food and Drug Administration in 2009. This study mainly investigated the differences between the binding of TF with pepsin and trypsin by using a series of spectroscopy and molecular modeling methods. Thermodynamic parameters and molecular docking results suggested that the binding of TF to pepsin and trypsin were both spontaneous but driven by different forces. For pepsin, the binding was driven by hydrogen bonds and van der Waals forces; but for trypsin, it was driven by electrostatic forces and hydrophobic forces. The quenching mechanism between TF and pepsin and trypsin was investigated by fluorescence experiments and time‐resolved fluorescence spectroscopy. Synchronous fluorescence and 3‐dimensional fluorescence were used to investigate the micro‐environmental and conformational changes of pepsin and trypsin after the insertion of TF. In addition, activity‐measurement results showed that both the pepsin and trypsin activities increased with increasing TF concentration, which may help to understand the possible effect of TF on the digestion and absorption of nutrients in vivo.     

Fluorescence spectroscopic analysis on interaction of fleroxacin with pepsin

The interaction between fleroxacin (FLX) and pepsin was investigated by spectrofluorimetry. The effects of FLX on pepsin showed that the microenvironment of tryptophan residues and molecular conformation of pepsin were changed based on fluorescence quenching and synchronous fluorescence spectroscopy in combination with three‐dimensional fluorescence spectroscopy. Static quenching was suggested and it was proved that the fluorescence quenching of pepsin by FLX was related to the formation of a new complex and a non‐radiation energy transfer. The quenching constants K_SV, binding constants K and binding sites n were calculated at different temperatures. The molecular interaction distance (r = 6.71) and energy transfer efficiency (E = 0.216) between pepsin and FLX were obtained according to the Forster mechanism of non‐radiation energy transfer. Hydrophobic and electrostatic interaction played a major role in FLX–pepsin association. In addition, the hydrophobic interaction and binding free energy were further tested by molecular modeling study. Copyright © 2013 John Wiley & Sons, Ltd.     

Study on the interaction of β‐carotene and astaxanthin with trypsin and pepsin by spectroscopic techniques

β‐Carotene and astaxanthin are two carotenoids with powerful antioxidant properties, but the binding mechanisms of β‐carotene/astaxanthin to proteases remain unclear. In this study, the interaction of these two carotenoids with trypsin and pepsin was investigated using steady‐state and time‐resolved fluorescence measurements, synchronous fluorescence spectroscopy, UV–vis absorption spectroscopy and circular dichroism (CD) spectroscopy. The experimental results indicated that the quenching mechanisms of trypsin/pepsin by the two carotenoids are static processes. The binding constants of trypsin and pepsin with these two carotenoids are in the following order: astaxanthin–trypsin > astaxanthin–pepsin > β‐carotene–trypsin > β‐carotene–pepsin, respectively. Thermodynamic investigations revealed that the interaction between the two carotenoids and trypsin/pepsin is synergistically driven by enthalpy and entropy, and hydrophobic forces and electrostatic attraction have a significant role in the reactions. In addition, as shown by synchronous fluorescence spectroscopy, UV–vis absorption spectroscopy and CD, the two carotenoids may induce conformational and microenvironmental changes in trypsin/pepsin. The study provides an accurate and full basic data for clarifying the binding mechanisms of the two carotenoids with trypsin/pepsin and is helpful in understanding their effect on protein function and their biological activity in vivo. Copyright © 2015 John Wiley & Sons, Ltd.     

Spectroscopy and molecular docking study on the interaction of daidzein and genistein with pepsin

The interaction of pepsin with daidzein (Dai) or genistein (Gen) was investigated using spectroscopic techniques under simulated physiological conditions. Dai and Gen can quench the fluorescence of pepsin and the quenching mechanism was a static process. The binding site number n and apparent binding constant K were measured at different temperatures. The thermodynamic parameters ΔΗ, ΔG and ΔS were calculated. The results indicated that van der Waals forces and hydrogen bond formation played major roles in the interaction of Dai or Gen with pepsin. The binding distance between pepsin and Dai or Gen was calculated according to energy transfer theory. The results of synchronous fluorescence spectra showed that the microenvironment and conformation of pepsin were changed. UV absorption and 3D fluorescence spectra showed that the binding interaction disturbed the microenvironment of amino acid residues and induced conformational changes in pepsin. Molecular docking results showed that Dai and Gen entered into the hydrophobic cavity of pepsin and two hydrogen bonds formed between Dai or Gen and pepsin. The results demonstrated that the interaction behavior between Dai and Gen with pepsin was slightly different, which denoted that the 5‐hydroxyl group of Gen, to a certain extent, had an effect on ligand binding to proteins. Copyright © 2016 John Wiley & Sons, Ltd.     

Comparative study of the interactions between ovalbumin and three alkaloids by spectrofluorimetry

The interaction between ovalbumin (OVA) and three purine alkaloids (caffeine, theophylline and diprophylline) was investigated by the aid of intrinsic and synchronous fluorescence, ultraviolet-vis absorbance, resonance light-scattering spectra and three-dimensional fluorescence spectra techniques. Results showed that the formation of complexes gave rise to the fluorescence quenching of OVA by caffeine, theophylline, and diprophylline. Static quenching was confirmed to results in the fluorescence quenching. The binding site number n, apparent binding constant K_A and corresponding thermodynamic parameters were measured at different temperatures. The binding process was spontaneous molecular interaction procedures in which both enthalpy and Gibbs free energy decreased. Van der Waals forces and hydrogen bond played a major role in stabilizing the complex. The comparison between caffeine, theophylline, and diprophylline was made, and thermodynamic results showed that diprophylline was the strongest quencher and bound to OVA with the highest affinity among three compounds. The influence of molecular structure on the binding aspects was reported.     

Effect of detergent on aggregation of the light-harvesting chlorophyll a/b complex of photosystem 2 and its impact for carotenoid function and fluorescence quenching

Spectroscopy was used to investigate the fluorescence quenching mechanism in light-harvesting complex 2 (LHC2). The 77 K fluorescence excitation spectroscopy was performed for detection of aggregation state of LHC2 treated with different concentrations of octylphenol poly(ethyleneglycol ether)₁₀ (TX-100). Resonance Raman (RR) spectra excited with 488, 496, and 514 nm provided molecular configuration of neoxanthin, lutein 1, and lutein 2, respectively. At increased concentration of TX-100, the RR signals of xanthophylls were enhanced in the four frequency regions, which was accompanied with increase of fluorescence of chlorophyll (Chl) a. Thus the absorption of the three xanthophyll molecules was inclined to excitation wavelength, which proved that functional configurations of xanthophyll molecules in LHC2 were vital for fast transfer of excitation energy to Chl a molecules. Changes in the v4 region (C-H out-of-plane bending modes, at ∼960 cm⁻¹ in RR spectra) demonstrated that the twist feature of neoxanthin, lutein 1, and lutein 2 molecules existed in LHC2 trimers, however, it was lost in the LHC2 macro-aggregates. In the second derivative absorption spectra of LHC2, neoxanthin absorption was not detected in LHC2 macro-aggregates, while evident absorption was found in LHC2 trimers and this absorption decreased obviously when TX-100 concentration was higher than 1 mM. Hence the neoxanthin molecule had a structural role in formation of LHC2 trimers. The RR and absorption spectra also implied that carotenoid molecules constructed the functional LHC2 trimers via their intrinsic configuration features, which enabled energy transfer to Chl a efficiently and led to lower fluorescence quenching efficiency. In contrast, these intrinsic twist configurations were lost in LHC2 macro-aggregates and led to lower energy transfer efficiency and higher fluorescence quenching efficiency.     

Interaction between azo dye Acid Red 14 and pepsin by multispectral methods and docking studies

The interaction of synthetic azo dye Acid Red 14 with pepsin was studied by fluorescence spectroscopy, UV–vis spectroscopy, circular dichroism and molecular docking. Results from the fluorescence spectroscopy show that Acid Red 14 has a strong capability to quench the intrinsic fluorescence of pepsin with static quenching. Binding constant, number of the binding sites and thermodynamic parameters were measured at different temperatures. The result indicates that Acid Red 14 interact with pepsin spontaneously by hydrogen bonding and van der Waals interactions. Three‐dimensional fluorescence spectra and circular dichroism spectra reveal that Acid Red 14 could slightly change the structure of pepsin. The hydrogen bond is formed between Acid Red 14 and Tyr‐189 and Thr‐218 residues of pepsin. Furthermore, the binding between Acid Red 14 and pepsin inhibits pepsin activity. The study can provide a way to analyze the biological safety of Acid Red 14 on digestive proteases or other proteins.