Molecular interaction of fluorescent carbon dots from mature vinegar with human hemoglobin: Insights from spectroscopy, thermodynamics and AFM.

摘要: Abstract Foodborne nanoparticles have attracted considerable interest due to their distinctive fluorescence and physicochemical properties. The discovery of vinegar carbon dots (VCDs) has drawn our attention study effect on human plasma protein. Herein, spectral, constructional, morphological, enzymatic activity assessments were carried out investigate the interaction VCDs with hemoglobin (HHb). intrinsic HHb was quenched significantly by through a static quenching process. Furthermore, binding constants important thermodynamic parameters calculated, negative enthalpy entropy changes accompanied Gibbs energy, which proposed between spontaneous. Moreover, change corroborated involvement van der Waals force hydrogen bonds in Results from FTIR, atomic microscopy circular dichroism revealed HHB after although essential morphological features unaffected. esterase decreased treatment dose-dependent manner, further confirmed HHb. results offered detailed information about