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Molecular property-affinity relationship of flavanoids and flavonoids for HSA in vitro
Xiao J.3; Chen T.2; Cao H.2; Chen L.1; Yang F.3
2011-02-01
Source PublicationMolecular Nutrition and Food Research
ISSN16134125 16134133
Volume55Issue:2Pages:310-317
AbstractThe relationship between the structural properties of selected dietary flavanoids and flavonoids and their affinities for HSA were investigated by fluorescence analysis. The binding process with HSA was strongly influenced by the structural differences of the compounds under study. Methylation of hydroxyl groups improved the affinities for HSA by 2-16-fold. Hydroxylation on rings A, B, and C also affected the affinity for HSA significantly. Glycosylation decreased the affinities for HSA by 1-3 orders of magnitude depending on the conjugation site and the class of sugar moiety. Hydrogenation of the C2=C3 double bond also decreased the binding affinity. Galloylated catechins and pyrogallol-type catechins exhibited higher binding affinities for HSA than non-galloylated and catechol-type catechins, respectively. The affinities for HSA increased with increasing partition coefficients and decreased with increasing hydrogen bond donor and acceptor numbers of flava(o)noids, which suggested that the binding interaction was mainly caused by hydrophobic forces. © 2011 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.
KeywordAffinity Flavanoids Flavonoids HSA binding Structure
DOI10.1002/mnfr.201000208
URLView the original
Language英語
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Cited Times [WOS]:93   [WOS Record]     [Related Records in WOS]
Document TypeJournal article
CollectionInstitute of Chinese Medical Sciences
Affiliation1.Anhui Academy of Science and Technology
2.Nantong University
3.Shanghai Normal University
Recommended Citation
GB/T 7714
Xiao J.,Chen T.,Cao H.,et al. Molecular property-affinity relationship of flavanoids and flavonoids for HSA in vitro[J]. Molecular Nutrition and Food Research,2011,55(2):310-317.
APA Xiao J.,Chen T.,Cao H.,Chen L.,&Yang F..(2011).Molecular property-affinity relationship of flavanoids and flavonoids for HSA in vitro.Molecular Nutrition and Food Research,55(2),310-317.
MLA Xiao J.,et al."Molecular property-affinity relationship of flavanoids and flavonoids for HSA in vitro".Molecular Nutrition and Food Research 55.2(2011):310-317.
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