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Calf Thymus DNA-Binding Ability Study of Anthocyanins from Purple Sweet Potatoes (Ipomoea batatas L.)

文献类型： 外文期刊

作者： Wang, Dan 1 ; Wang, Xirui 1 ; Zhang, Chao 1 ; Ma, Yue 1 ; Zhao, Xiaoyan 1 ;

作者机构： 1.Beijing Acad Agr & Forestry Sci, Vegetable Res Ctr, Beijing 100097, Peoples R China

2.NE Agr Univ, Haerbin 150030, Peoples R China

关键词： Anthocyanin;sweet potato;calf thymus DNA;fluorescence spectroscopy

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：5.279； 五年影响因子：5.269 ）

ISSN： 0021-8561

年卷期： 2011 年 59 卷 13 期

页码：

收录情况： SCI

摘要： A total of 10 anthocyanin compounds were identified from five purple sweet potato (Ipomoea batatas L.) varieties, Qunzi, Zishu038, Ji18, Jingshu6, and Ziluolan, by high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) to assess their calf thymus DNA-binding ability in vitro. The interaction between anthocyanins and calf thymus DNA in Tris-HCl buffer solution (pH 6.9) was evaluated by fluorescence spectroscopy. Using ethidium bromide (EB) as a fluorescence probe, fluorescence quenching of the emission peak was seen in the DNA-EB system when anthocyanins were added, indicating that the anthocyanins bound with DNA. The acylated groups influenced the ability of the interaction with DNA. Anthocyanins from purple sweet potato with more acylated groups in sorphorose have a stronger binding ability with DNA.

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