Interaction of antioxidant flavonoids with calf thymus DNA analyzed by spectroscopic and electrochemical methods

Mechanism of interaction of bioactive flavonoids, hesperitin (HES) and naringenin (NAR) with calf thymus deoxyribonucleic acid (DNA) was studied employing UV absorption, fluorescence, circular dichroism, melting temperature, fluorescence anisotropy and differential pulse voltammetric methods. The ob...

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Bibliographic Details
Published in:Journal of pharmaceutical and biomedical analysis 2012-04, Vol.63, p.40-46
Main Authors: Hegde, Ashwini H., Prashanth, S.N., Seetharamappa, J.
Format: Article
Language:English
Subjects:
absorption
Analysis
Analytical, structural and metabolic biochemistry
Anisotropy
Antioxidants
Antioxidants - chemistry
bioactive properties
Biological and medical sciences
bromides
C.D
Calf thymus
calves
Circular Dichroism
DNA
DNA - chemistry
DNA double helix
Electrochemical Techniques
electrochemistry
Ethidium - analogs & derivatives
Ethidium - chemistry
Flavanones - chemistry
Flavonoid
Flavonoids
Fluorescence
Fluorescence Polarization
Fundamental and applied biological sciences. Psychology
General pharmacology
Hesperidin
Intercalating Agents - chemistry
Intercalation
Medical sciences
Melting
melting point
Molecular Structure
Naringenin
Nucleic Acid Conformation
Pharmacology. Drug treatments
Spectrometry, Fluorescence
Spectrophotometry, Ultraviolet
Spectroscopic methods
spectroscopy
Spectrum Analysis
Temperature effects
Thermodynamics
Transition Temperature
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Summary:Mechanism of interaction of bioactive flavonoids, hesperitin (HES) and naringenin (NAR) with calf thymus deoxyribonucleic acid (DNA) was studied employing UV absorption, fluorescence, circular dichroism, melting temperature, fluorescence anisotropy and differential pulse voltammetric methods. The observed fluorescence quenching of DNA-ethidium bromide system by the flavonoid indicated the intercalative mode of binding between the flavonoid and DNA. Stern–Volmer plots have revealed the presence of static quenching mechanism. Binding and thermodynamic characteristics of interaction were evaluated. Melting temperature of DNA was found to be increased up to 5°C in the presence of the flavonoid indicating the stabilization of DNA double helix upon binding. CD and fluorescence anisotropic results have revealed the conformational changes in DNA upon binding to the flavonoid. The observed positive shift in peak potential and decreased peak current of the flavonoid in the presence of DNA further supported the intercalative mode of binding.
ISSN:0731-7085
1873-264X
DOI:10.1016/j.jpba.2012.01.034