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Thermodynamic and Structural Studies on the Human Serum Albumin in the Presence of a Polyoxometalate
Ajloo, D.,Behnam, H.,Saboury, A.A.,Mohamadi-Zonoz, F.,Ranjbar, B.,Moosavi-Movahedi, A.A.,Hasani, Z.,Alizadeh, K.,Gharanfoli, M.,Amani, M. Korean Chemical Society 2007 Bulletin of the Korean Chemical Society Vol.28 No.5
The interaction of a polyoxometal (POM), K6SiW11Co(H2O)O39.10H2O (K6) as a Keggin, with human serum albumin (HSA) was studied by different methods and techniques. Binding studies show two sets of binding sites for interaction of POM to HSA. Binding analysis and isothermal calorimetery revealed that, the first set of binding site has lower number of bound ligand per mole of protein (ν), lower Hill constant (n), higher binding constant (K), more negative entropy (ΔS) and more electrostatic interaction in comparison to the second set of binding site. In addition, differential scanning calorimetery (DSC) and spectrophotometery data showed that, there are two energetic domains. The first domain is less stable (lower Tm and Cp) which corresponds to the tail segment of HSA and another with more stability is related to the head segment of HSA. Polyoxometal also decreases the stability of protein as Tm, secondary and tertiary structure as well as quenching of the fluorescence decrease. On other hand, perturbations in tertiary structure are more than secondary structure.
Thermodynamic and Structural Studies on the Human Serum Albumin in the Presence of a Polyoxometalate
D. Ajloo,H. Behnam,A. A. Saboury,F. Mohamadi-Zonoz,B. Ranjbar,A. A. Moosavi-Movahedi,Z. Hasani,K. Alizadeh,M. Gharanfoli,M. Amani 대한화학회 2007 Bulletin of the Korean Chemical Society Vol.28 No.5
The interaction of a polyoxometal (POM), K6SiW11Co(H2O)O39.10H2O (K6) as a Keggin, with human serum albumin (HSA) was studied by different methods and techniques. Binding studies show two sets of binding sites for interaction of POM to HSA. Binding analysis and isothermal calorimetery revealed that, the first set of binding site has lower number of bound ligand per mole of protein (n), lower Hill constant (n), higher binding constant (K), more negative entropy (DS) and more electrostatic interaction in comparison to the second set of binding site. In addition, differential scanning calorimetery (DSC) and spectrophotometery data showed that, there are two energetic domains. The first domain is less stable (lower Tm and Cp) which corresponds to the tail segment of HSA and another with more stability is related to the head segment of HSA. Polyoxometal also decreases the stability of protein as Tm, secondary and tertiary structure as well as quenching of the fluorescence decrease. On other hand, perturbations in tertiary structure are more than secondary structure.
Bordbar, A.K.,Nasehzadeh, A.,Ajloo, D.,Omidiyan, K.,Naghibi, H.,Mehrabi, M.,Khajehpour, H.,Rezaei-Tavirani, M.,Moosavi-Movahedi, A.A. Korean Chemical Society 2002 Bulletin of the Korean Chemical Society Vol.23 No.8
Binding of dodecyl trimethylammonium bromide (DTAB) to human and bovine hemoglobin and globin samples has been investigated in 50 mM glycine buffer pH = 10, I = 0.0318 and 300 K by equilibrium dialysis and temperature scanning spectrophotometry techniques and method for calculation of average hydrophobicity. The binding data has been analyzed, in terms of binding capacity concept $({\theta})$, Hill coefficient (nH) and intrinsic Gibbs free energy of binding $({\Delta}Gbv).$ The results of binding data, melting point (Tm) and average hydrophobicity show that human hemoglobin has more structural stability than bovine hemoglobin sample. Moreover the results of binding data analysis represent the systems with two and one sets of binding sites for hemoglobin and globin, respectively. It seems that the destabilization of hemoglobin structure due to removal of heme group, is responsible of such behavior. The results indicating the removal of heme group from hemoglobin caused the depletion of first binding set as an electrostatic site upon interaction with DTAB and exposing the hydrophobic patches for protein.