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Binding Characteristics and Protective Capacity of Cyanidin-3-Glucoside and its Aglycon to Calf Thymus DNA

文献类型： 外文期刊

作者： Zhang, Chao 1 ; Guo, Xiaofei 1 ; Cai, Wenqian 1 ; Ma, Yue 1 ; Zhao, Xiaoyan 2 ;

作者机构： 1.Beijing Acad Agr & Forestry Sci, Beijing Key Lab Fruits & Vegetable Storage & Proc, Key Lab Biol & Genet Improvement Hort Crops North, Beijing Vegetable Res Ctr,Minist Agr,Key Lab Urba, Beijing, Peoples R China

2.Beijing Acad Agr & Forestry Sci, Beijing Key Lab Fruits & Vegetable Storage & Proc, Key Lab Biol & Genet Improvement Hort Crops North, Beijing Vegetable Res Ctr,Minist Agr,Key

关键词： calf thymus DNA;cyaniding;cyanidin-3-glucoside;intercalative binding mode;protective capacity;thermodynamics

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.167； 五年影响因子：3.376 ）

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收录情况： SCI

摘要： The binding characteristics and protective capacity of cyanidin (Cy) and cyanidin-3-glucoside (C3G) to calf thymus DNA were explored for the first time. The Cy and C3G gave a bathochromic shift to the ultraviolet-visible spectra of the DNA, indicating the formation of the DNA-Cy and DNA-C3G complexes. The complexes were formed by an intercalative binding mode based on the results of the fluorescence spectra and competitive binding analysis. Meanwhile, the Cy and C3G protected the DNA from the damage induced by the hydroxyl radical. The binding capacity and protective capacity of the C3G were stronger than that of the Cy. Furthermore, the formation of the DNA-anthocyanin complexes was spontaneous when the hydrogen bond and hydrophobic force played a key role. Hence, the Cy and C3G could protect the DNA automatically from the damage induced by the hydroxyl radical.

  • 相关文献

[1]Calf Thymus DNA-Binding Ability Study of Anthocyanins from Purple Sweet Potatoes (Ipomoea batatas L.). Wang, Dan,Wang, Xirui,Zhang, Chao,Ma, Yue,Zhao, Xiaoyan,Wang, Xirui. 2011

[2]Thermal characterization of the anthocyanins from black soybean (Glycine max L.) exposed to thermogravimetry. Zhao, Xiaoyan. 2014

[3]Influence of Copigmentation on Stability of Anthocyanins from Purple Potato Peel in Both Liquid State and Solid State. Zhang, Chao,Ma, Yue,Zhao, Xiaoyan,Mu, Jie,Mu, Jie.

[4]Composition and Thermal Stability of Anthocyanins from Chinese Purple Corn (Zea mays L.). Zhao, Xiaoyan,Zhang, Chao,Ma, Yue,Corrales, Margarita,Tauscher, Bernhard,Zhao, Xiaoyan,Hu, Xiaosong.

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