Probing the interaction of cephalosporin with bovine serum albumin: A structural and comparative perspective

New Asymmetric Gemini Triazole Surfactants with a Polar Triethylene Glycol Fragment: Synthesis and Physico-Chemical Properties

The present work is devoted to the synthesis and analysis of the physicochemical properties of new functionalized asymmetric Gemini surfactants. Herein, alkyl- and azide-substituted surfactants with symmetric and asymmetric substituents were synthesized by using the click-reaction method. The critical aggregation concentration values of Gemini surfactants were determined. The binding processes of functionalized Gemini surfactants with bovine serum albumin were evaluated by fluorescence spectroscopy. Also, using the temperature dependences of the binding constants, the mechanism of Gemini surfactants binding with bovine serum albumin was studied. The hydrodynamic diameters of the formed bovine serum albumin/surfactant aggregates were analyzed. Based on electrophoretic light scattering, the ability of the synthesized Gemini surfactants to form associates was analyzed. The possibility of changing the mechanism of interaction in the 15c/bovine serum albumin system was shown. Based on the results obtained using different light scattering techniques and fluorescence spectroscopy, the mechanisms of interaction between bovine serum albumin and surfactants were determined.

Exploring the mode of binding between butylated hydroxyanisole with bovine serum albumin: Multispectroscopic and molecular docking study

Considering the harm of BHA on humans, thorough research of the effect of BHA on the structure of serum albumin is necessary. The binding mechanisms of BHA with bovine serum albumin (BSA) and the effects of other three food additives (butylated hydroxytoluene, benzoic acid and citric acid) on BHA-BSA system were researched by multispectroscopy and molecular docking. The fluorescence quenching experiment results showed that the fluorescence quenching mechanism of BSA by BHA was static quenching. The binding constant ((5.70 ± 0.38) × 103 M-1 at 298 K) and thermodynamic parameters (ΔH = 110.8 ± 2.91 kJ·mol-1 and ΔS = 443.3 ± 9.30 J·mol-1·K-1) indicated that BHA and BSA formed a relatively stable complex through hydrophobic interaction. Three-dimensional fluorescence spectra confirmed the conformation changes of BSA due to the binding of BHA. Site marker competitive experiments and molecular docking proved that BHA could bind BSA into site I in subdomain IIA. The results of molecular docking showed that BHA formed hydrophobic interactions with amino acid residues (Ala290, Leu237, Leu259, Ile263 and Ile289). The presence of other food additives weakened the binding of BHA to BSA.