Study On The Interaction Between Phenolic Acids In Salvia Miltiorrhiza And Human Serum Albumin

There are many activity phenolic acids in the plant drugs, which will bind to Human Serum Albumin (HSA) and result in affecting the biological effect in vivo. However, the research of the interaction of these phenolic acids in vivo is rare to see. In this paper, three kinds of phenolic acids (danshensu, caffeic acid and rosmarinic acid) that have similar, structure were chosen as the research objects. High performance liquid chromatograph (HPLC) and Fluorescence spectrometry was used to investigate the interaction of phenolic acids with HSA at different temperatures and different pHs. It can provide the efficacy mechanism reference of plant extraction and mixing plant medicine. The main contents are as follows:(1) The changes of the interaction of danshensu and caffeic acid with HSA was investigated at different temperatures and pHs by the equilibrium dialysis was combined with HPLC. The results showed that the binding ratio and binding constant of the interaction between danshensu with HSA increased with increasing pH, when the temperature was constant. However, the binding ratio and binding constant decreased with increasing temperature, when the pH was constant. It also showed that the binding ratio and binding constant of the interaction between caffeic acid and HSA increased with increasing pH and temperature.(2) A study of interaction change of danshensu and caffeic acid with HSA simultaneously was determined at different temperatures and pHs using the equilibrium dialysis was combined with HPLC. The results showed that the binding ratio and binding constant of caffeic acid with HSA was decreased, when the concentration of danshensu was constant. It also showed that the binding ratio and binding constant of danshensu with HSA was decreased, when the concentration of caffeic acid was constant.(3) Fluorescence spectrometry was used to determine the changes of the interaction between rosmarinic acid and caffeic acid with HSA at different temperatures and pHs. The results showed that the the binding constant between rosmarinic acid and HSA increased with increasing pH, when the temperature was constant. However, when the pH was constant, the binding constant decreased with increasing temperature. It also showed that the binding constant was maximum at pH=7.4, when the temperature was constant. Moreover, the binding constant of caffeic acid with HSA decreased with increasing temperature, when the pH was constant. In addition, the acting force of the interaction between rosmarinic acid and HSA was mainly Van der Waals force and hydrogen bond, while the acting force of the interaction between caffeic acid and HSA was mainly Hydrophobic force.(4) Fluorescence spectrometry was used to determine the changes of the interaction between rosmarinic acid and caffeic acid with HSA at different temperatures and pHs. The results, showed that the binding constant of caffeic acid with HSA was decreased, when the concentration of rosmarinic acid was constant. It also showed that the binding constant of rosmarinic acid with HSA was decreased, when the concentration of caffeic acid was constant.