Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/40650
Type: Artigo de Periódico
Title: Interaction of cinnamic acid and methyl cinnamate with bovine serum albumin: a thermodynamic approach
Authors: Natália Moreira Nunes
Ana Flávia Coelho Pacheco
Álvaro Javier Patiño Agudelo
Luis Henrique Mendes da Silva
Maximiliano Soares Pinto
Maria do Carmo Hespanhol
Ana Clarissa dos Santos Pires
Abstract: Cinnamic acid (CA) and methyl cinnamate (MC) have attracted interest of researchers because of their broad therapeutic functions. Here, we investigated the interaction of CA and MC with bovine serum albumin (BSA) at pH 3.5, 5.0, and 7.4 using fluorescence spectroscopy, differential scanning nanocalorimetry, and measurements of interfacial tension, size, and zeta potential. BSA formed a complex with the ligands with stoichiometry of approximately 1.0. At pH 7.4, CA-BSA complex formation was entropically driven. The interaction between MC and BSA was more favorable than with CA and was enthalpically driven under the same conditions. The pH played an important role in BSA conformation, which altered the manner in which it interacts with the ligands. Interestingly, both CA and MC had no effect on the surface tension of BSA/air interfaces. These data contribute to the knowledge of CA/MC-BSA interactions and provide important data for application in the food industry.
Subject: Albumina
Espectroscopia de fluorescência
Calorimetria
Estequiometria
language: eng
metadata.dc.publisher.country: Brasil
Publisher: Universidade Federal de Minas Gerais
Publisher Initials: UFMG
metadata.dc.publisher.department: ICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS
Rights: Acesso Restrito
metadata.dc.identifier.doi: https://doi.org/10.1016/j.foodchem.2017.05.131
URI: http://hdl.handle.net/1843/40650
Issue Date: 15-Dec-2017
metadata.dc.url.externa: https://www.sciencedirect.com/science/article/pii/S0308814617309445
metadata.dc.relation.ispartof: Food Chemistry
Appears in Collections:Artigo de Periódico

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