摘要
本文运用荧光光谱法研究亚甲蓝(MB)分别与色氨酸(Trp)、酪氨酸(Tyr)和苯丙氨酸(Phe)三种芳香族氨基酸的相互作用。在pH 7.4 Tris-HCl缓冲溶液中,MB引起上述三种氨基酸明显的荧光猝灭现象,最大荧光猝灭波长分别位于346、303和282nm。其荧光猝灭值(F0-F)在一定范围内与MB成正比,用于测定MB具有高灵敏度。通过Stern-Volmer作图及温度的影响,表明MB与三种芳香族氨基酸之间以摩尔比1∶1形成基态复合物,均产生显著的静态猝灭,相互作用力较强,其中MB主要通过疏水作用与Trp结合,与Tyr和Phe之间的结合过程以静电作用力为主。
The interaction between Methylene blue（UMB） with tryptophan（Trp）,tyrosine（Tyr） and phenylalanine（Phe） was studied by using fluorescence spectroscopy.The results showed that MB could strongly quench the fluorescence of the three aromatic amino acids in Tris-HCl buffer solution（pH 7.4）,and the maximum quenching wavelengths were at 346,303 and 282 nm,respectively.Fluorescence quenching value（F0-F） was proportional to the concentration of MB in a certain range.Fluorescence quenching method for determination of MB had high sensitivity.Data analyses based on the Stern-Volmer plots and the effect of temperature showed that static quenching occurred through the formation of the complexes of MB with each aromatic amino acid in a molar ratio of 1 ∶ 1,and MB had a strong interaction with the three aromatic amino acids.Hydrophobic interaction should be responsible for the binding of MB with Trp,whereas the interaction of static electricity could play a major role in the reaction of MB with Tyr and Phe.
出处
《化学研究与应用》
CAS
CSCD
北大核心
2015年第6期815-821,共7页
Chemical Research and Application
基金
安徽省自然科学基金项目(1208085QB29)资助
国家自然科学基金项目(21102030)资助
合肥工业大学博士后基金项目资助
关键词
亚甲蓝
色氨酸
酪氨酸
苯丙氨酸
荧光猝灭
methylene blue
tryptophan
tyrosine
phenylalanine
fluorescence quenching
