Study on the Binding of Fluoride, Bromide and Iodide to Ovalbumin by Using Ion-Selective Electrodes

Abstract

The interactions of F(-), Br(-) and I(-) with ovalbumin (OVA) were studied in acetate buffers of pH 5.68, at 288.15 K, 298.15 K and 308.15 K, using ion-selective electrodes. The data for the ion-protein systems were treated according to the Klotz equation, and the number of binding sites and the binding constants were determined. It is shown that the binding sites of F(-) on OVA molecule are more than those of Br(-) and I(-), and that the binding sites of F(-), Br(-) and I(-) on OVA molecule decreases with increasing temperature. At the same time, our studies indicate that the binding constants for the interactions of F(-), Br(-) and I(-) with OVA show a same trend: They decrease as temperature increases. These were reasonably interpreted with the structural and thermodynamic factors. The thermodynamic functions (DeltaG(), DeltaH(), DeltaS()) at different temperatures were calculated with thermodynamic equations, and the enthalpy change for the interactions were also determined by isothermal titration calorimetry (ITC) at 298.15 K, which indicate that the interactions of F(-), Br(-) and I(-) with OVA are mainly electrostatic interaction. Simultaneously, there are also partial desolvation of solutes and solvent reorganization effect.

Survey of the year 2009: applications of isothermal titration calorimetry

“…In 2009 we identified more than 400 articles after searching Web of Science, PubMed, SciDir and OVID databases using ‘isothermal AND titration AND calorimetry’ or ITC or ‘Isothermal Titration Calorimetry’ search terms. These have been classified into the following categories: Pre‐2009 references cited in the text and review articles 1–43 Protein‐protein and protein‐peptide interactions 44–124 Protein/peptide‐small molecule interactions 125–218 Protein/peptide‐metal ion interactions 219–253 Protein/peptide‐nucleic acid interactions 254–273 Protein/peptide‐lipid interactions 274–292 Protein/peptide‐polysaccharide interactions 293–316 Nucleic acid‐small molecule interactions 317–348 Small molecule interactions …”