Department of Chemistry, Indian Institute of Technology, Kharagpur 721302, India.
J Agric Food Chem. 2013 May 15;61(19):4606-13. doi: 10.1021/jf305395n. Epub 2013 May 2.
Our recent report on the binding of Cochineal Red A, a food dye, with HSA and BSA at pH 7.4 has revealed that electrostatic forces is the principal cause of interaction. In that study issues relating to complications arising out of modulation of dye binding affinity of BSA with pH had not been explored. Here we have further explored the interaction of Cochineal Red A with BSA in pH range 4.8-7.8. Surprisingly, this system behaves differently in the texture of interaction pattern at two extremes of studied pH range, unlike HSA. Importantly, the charge on the amino acid side chains in the binding pocket is likely to play a significant role.
我们最近关于食用色素胭脂红 A 在 pH 7.4 时与 HSA 和 BSA 结合的报告表明，静电作用力是相互作用的主要原因。在该研究中，尚未探讨与 pH 调节 BSA 结合染料亲和力所产生的并发症相关的问题。在这里，我们进一步研究了胭脂红 A 在 pH 值 4.8-7.8 范围内与 BSA 的相互作用。令人惊讶的是，与 HSA 不同，该系统在研究的 pH 范围的两个极端处的相互作用模式结构上表现不同。重要的是，结合口袋中氨基酸侧链上的电荷可能起重要作用。
