Investigation on the Competition Interaction of Synthetic Food Colorants and Ciprofloxacin Hydrochloride with Bovine Serum Albumin by Fluorescence Spectroscopy
作者： Baosheng Liu , Chao Yang , Jing Wang , Chunli Xue , Yunkai Lü
DOI: 10.1155/2011/137531
关键词:
摘要: The effects of synthetic food colorants like tartrazine (TTZ), sunset yellow (SY), and erythrosine (ETS) on the binding reaction between ciprofloxacin hydrochloride (CPFX) bovine serum albumin (BSA) were investigated by fluorescence spectroscopy in aqueous solution pH = 7.40. Results showed that CPFX caused quenching BSA through a static procedure primary site was located at subdomain IIA (site I). According to calculated thermodynamic parameters, it confirmed bound electrostatic interaction. In addition, affected formation BSA-CPFX complex. This resulted an increase free, biological active fraction CPFX. distance systems evaluated according Forster's theory. suggested increased presence colorants.
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