“…These phenomena may reflect a shift from a B-like DNA structure toward a structure with some contributions from an A-like conformation (53). Aside from the groove and electrostatic interaction, the stacking interactions of the intercalator with the DNA base pair and helicity stabilization could change the intensities of both hsDNA bands (54,55). Therefore, the interaction between letrozole and hsDNA was predicted to be induced by intercalative mode, which conformed to other experimental results.…”
Section: Spectroscopic Studysupporting
confidence: 81%
“…As depicted in Fig. Aside from the groove and electrostatic interaction, the stacking interactions of the intercalator with the DNA base pair and helicity stabilization could change the intensities of both hsDNA bands (54,55). After letrozole addition, the intensity of the two absorption bands of hsDNA changed.…”
“…These phenomena may reflect a shift from a B-like DNA structure toward a structure with some contributions from an A-like conformation (53). Aside from the groove and electrostatic interaction, the stacking interactions of the intercalator with the DNA base pair and helicity stabilization could change the intensities of both hsDNA bands (54,55). Therefore, the interaction between letrozole and hsDNA was predicted to be induced by intercalative mode, which conformed to other experimental results.…”
Section: Spectroscopic Studysupporting
confidence: 81%
“…As depicted in Fig. Aside from the groove and electrostatic interaction, the stacking interactions of the intercalator with the DNA base pair and helicity stabilization could change the intensities of both hsDNA bands (54,55). After letrozole addition, the intensity of the two absorption bands of hsDNA changed.…”
“…Its quenching constants are expected to decrease as the temperature increases. Both dynamic and static quenching accord with the Stern–Volmer equation (Liu et al, ):where F 0 and F are the fluorescence intensities in the absence and presence of the quencher, respectively, k q is the quenching rate constant of the biomolecule, τ 0 is the average lifespan of the biomolecule without a quencher (10 −8 s), and K SV is the Stern–Volmer quenching constant determined by a linear regression of F 0 / F vs. [ Q ].…”
Schisandra chinensis (Turcz.) Baill is a member of the Magnoliaceae and is used in traditional medicine. Its extracts have antibacterial activity against foodborne pathogens. In present study, the antibacterial properties of Sc. chinensis were tested on S.aureus. An in vitro antibacterial assay showed that Sc. chinensis extracts (SCE) inhibited the growth of test bacteria at a MBC of 18mg mL−1. SCE demonstrated strong antibacterial activity in barley soup system. Treated by SCE, the growth curves of S.aureus exhibited extended lag phases and abbreviated log phases, S. aureus presented with wrinkled and withered surfaces and surrounded by soluble substances probably consisting of leaked intracellular materials. Further, S. aureus released the periplasmic enzyme (AKPase) and increased activities of membrane‐bound Na+/K+/ Ca++‐ATPase. Therefore, SCE can damage S. aureus cell membranes and walls. Moreover, SCE decreased dehydrogenase and total ATPase activities, and intracellular protein contents, even interacted with DNA by groove binding.
Practical applications
In a barley soup model food system, SCE possessed a high level of antibacterial activity and significantly reduced total viable bacterial counts. This study laid the theoretical foundation for the application of Schisandra chinensis extract in preventing the growth of foodborne pathogens.
“…The results show that both VTE and DMY have an insertion binding mode similar to EB. VTE, DMY and EB competed with each other, which replaced most of the EB substances in the DNA system of EB-bacteria 17 . Figure 9 Effect of fluorescence intensity of VTE, DMY versus EB- S. Aureus genomic DNA system ( A , B ).…”
Vine tea (Ampelopsis grossedentata) has been approved as a new food ingredient in 2013. Both vine tea extract (VTE) and its active ingredient, 2R, 3R-Dihydromyricetin (DMY), showed good antibacterial activity. The mechanism of VTE and DMY against Staphylococcus aureus were evaluated by morphology observation, cell membrane and wall assay, protein assay, and DNA assay in this study. The results of SEM and TEM revealed that the VTE and DMY changed the morphology of S. aureus. The leakage of AKPase and β-galactosidase in treated groups demonstrated that the membrane integrity of S. aureus was disrupted. Meanwhile, the results of protein assay showed that VTE and DMY inhibited the expression of total proteins, and decreased activities of a few energy metabolism enzymes, total ATPase. Moreover, spectral and competitive analysis revealed that VTE and DMY interacted with DNA by groove and intercalation binding. Finally, the suspension experiments of Chinese cabbage and barley showed that inhibitors had strong inhibitory effect on bacteria growth. Overall, the results suggested that VTE and DMY may be potential food preservatives for inhibiting pathogen.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
