title: Intercalation binding of food antioxidant butylated hydroxyanisole to calf thymus DNA.
abstract: The binding properties of food antioxidant butylated hydroxyanisole (BHA) associated with calf thymus DNA (ctDNA) in physiological buffer (pH 7.4) were investigated. Experimental results based on fluorescence, UV-vis absorption, circular dichroism (CD), viscosity measurements and autodocking techniques confirmed the intercalation binding between BHA and ctDNA. The changes in Fourier transform infrared spectra of ctDNA induced by BHA suggested that BHA was more prone to bind to G-C rich region of ctDNA, which was further ascertained with the molecular docking studies. Analysis of the CD spectra indicated that this binding interaction led to a transformation from B-like DNA structure toward A-like conformation. The complexation of BHA with ctDNA was driven mainly by hydrogen bonds and hydrophobic forces. The binding constants of the BHA-ctDNA complex were calculated to be 2.03 × 10(4), 1.92 × 10(4) and 1.59 × 10(4)L mol(-1) at 298, 304 and 310 K, respectively. Gel electrophoresis results suggested that intercalated BHA molecules did not significantly affect plasmid DNA. Moreover, the concentration profiles and the spectra for the three reaction components (BHA, ctDNA, and BHA-ctDNA complex) of the system by resolving the augmented UV-vis spectral data matrix with the use of multivariate curve resolution-alternating least squares approach provided quantitative data to estimate the progress of BHA-ctDNA interaction. This study is expected to provide new insights into the mechanism of interaction between BHA and ctDNA.
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
authors.forename: Langhong
authors.initials: L
authors.lastname: Wang
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China. Electronic address: gwzhang@ncu.edu.cn.
authors.forename: Guowen
authors.initials: G
authors.lastname: Zhang
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
authors.forename: Junhui
authors.initials: J
authors.lastname: Pan
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
authors.forename: Chunhong
authors.initials: C
authors.lastname: Xiong
authors.affiliation: School of Biological Sciences, The University of Auckland, Auckland 1142, New Zealand.
authors.forename: Deming
authors.initials: D
authors.lastname: Gong
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000737:chemistry* / Q000378:metabolism / Q000494:pharmacology; D002083:Butylated Hydroxyanisole / Q000737:chemistry* / Q000378:metabolism / Q000494:pharmacology; D002417:Cattle; D002942:Circular Dichroism; D004247:DNA / Q000737:chemistry* / Q000378:metabolism; D053837:DNA Cleavage / Q000187:drug effects; D007364:Intercalating Agents / Q000737:chemistry* / Q000378:metabolism / Q000494:pharmacology; D007700:Kinetics; D009690:Nucleic Acid Conformation; D013050:Spectrometry, Fluorescence; D017550:Spectroscopy, Fourier Transform Infrared; D013816:Thermodynamics; D044366:Transition Temperature; D014783:Viscosity
chemical_list: D000975:Antioxidants; D007364:Intercalating Agents; D002083:Butylated Hydroxyanisole; D004247:DNA; C427203:calf thymus DNA