Abstract
The interaction of resveratrol with calf thymus deoxyribonucleic acid (ctDNA) under physiological conditions (Tris–HCl buffer solutions, pH 7.4) was studied by spectroscopy, fluorescence spectroscopy and viscosity measurement method, respectively. Results indicated that a complex of resveratrol with ctDNA was formed with a binding constant of K 17 °C = 5.49 × 10 3 L mol −1 and K 37 °C = 1.90 × 10 4 L mol −1. The fluorescence quenching mechanism of acridine orange (AO)-ctDNA by resveratrol was shown to be a static quenching type. The thermodynamic parameters of the complex were calculated by a double reciprocal method: Δ r H m s = 4.64 × 10 4 J mol − 1 , Δ r S m s = 231.8 J K − 1 mol − 1 and Δ r G m s = − 2.54 × 10 4 J mol − 1 (37 °C). Spectroscopic techniques together with viscosity determination provided evidences of intercalation mode of binding for the interaction between resveratrol and ctDNA.
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