Calf Thymus DNA-Binding Ability Study of Anthocyanins from Purple Sweet Potatoes (Ipomoea batatas L)

摘要

A total of 10 anthocyanin compounds were identified from five purple sweet potato (ipomoea batatas L.) varieties, Qunzi, Zishu038, Ji18, Jingshu6, and Ziluolan, by high-performance liquid chromatography—tandem mass spectrometry (HPLC— MS/MS) to assess their calf thymus DNA-binding ability in vitro. The interaction between anthocyanins and calf thymus DNA in Tris-HCl buffer solution (pH 6.9) was evaluated by fluorescence spectroscopy. Using ethidium bromide (EB) as a fluorescence probe, fluorescence quenching of the emission peak was seen in the DNA—BB system when anthocyanins were added, indicating that the anthocyanins bound with DNA The acylated groups influenced the ability of the interaction with DNA Anthocyanins from purple sweet potato with more acylated groups in sorphorose have a stronger binding ability with DNA.