Structure-affinity relationship of flavones on binding to serum albumins: effect of hydroxyl groups on ring A.
Xiao
Jianbo
J
Institute of Food Engineering, College of Life & Environment Science, Shanghai Normal University, Shanghai, P R China.
Cao
Hui
H
Wang
Yuanfeng
Y
Yamamoto
Koichiro
K
Wei
Xinlin
X
D000465:Algorithms; D001665:Binding Sites; D044950:Flavanones / Q000737:chemistry / Q000378:metabolism; D047309:Flavones / Q000737:chemistry* / Q000378:metabolism*; D005419:Flavonoids / Q000737:chemistry / Q000378:metabolism; D006023:Glycoproteins / Q000378:metabolism; D006860:Hydrogen Bonding; D006863:Hydrogen-Ion Concentration; D006900:Hydroxylation; D007700:Kinetics; D011485:Protein Binding; D012709:Serum Albumin / Q000378:metabolism*; D012710:Serum Albumin, Bovine / Q000378:metabolism; D000075462:Serum Albumin, Human; D013050:Spectrometry, Fluorescence; D013053:Spectrophotometry; D013329:Structure-Activity Relationship
C422455:ALB protein, human; D044950:Flavanones; D047309:Flavones; D005419:Flavonoids; D006023:Glycoproteins; D012709:Serum Albumin; D012710:Serum Albumin, Bovine; C043561:chrysin; C006680:baicalein; C429845:7-hydroxyflavone; D000075462:Serum Albumin, Human