Immobilization of flavan-3-ols onto sensor chips to study their interactions with proteins and pectins by SPR
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- 作者：Aude A. Watrelota ; b ; aude.watrelot@avignon.inra.fr" class="auth_mail" title="E-mail the corresponding author ; watrelotaude@yahoo.fr" class="auth_mail" title="E-mail the corresponding author ; Dong Tien Tranc ; d ; Thierry Buffeteauc ; Denis Deffieuxc ; d ; Carine Le Bourvelleca ; b ; Sté ; phane Quideauc ; d ; Catherine M.G.C. Renarda ; b
- 关键词：SPR ; surface plasmon resonance ; CM5 ; carboxymethyl dextran ; BSA ; bovine serum albumin ; PLP ; ploy-l-proline ; DP ; degree of polymerization ; ITC ; isothermal titration calorimetry ; EPI ; (&minus ; )epicatechin ; CAT ; (+)-catechin ; DP2 ; flavan-3-ols dimer ; DP8 ; flavan-3-ols oligomer with a degree of polymerization of 8 ; STrt ; linker with trityl group ; SH ; linker with thiol group ; ATR ; attenuated total reflection ; RU ; resonance units
- 刊名：Applied Surface Science
- 出版年：2016
- 出版时间：15 May 2016
- 年：2016
- 卷：371
- 期：Complete
- 页码：512-518
- 全文大小：1151 K
文摘
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Flavanol-macromolecule interactions were determined using SPR.
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Flavanols were chemically modified with a linker bearing a thiol group.
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Flavanols were immobilized onto a carboxymethyl dextran surface.
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Citrus pectin interacted more with flavanols than apple pectin.
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Epicatechin interacted more with BSA than flavanol oligomer.