Quantitative Fluorescence Quenching by Aromatic Amino Acids
Quantitative Fluorescence Quenching by Aromatic Amino Acids
复制标题
芳香氨基酸定量荧光猝灭
DOI：
10.1016/j.bpj.2019.11.2618
复制
发表时间：
2020
影响因子：
3.4
通讯作者：
Sanabria, Hugo
中科院分区：
文献类型：
--
作者：
Latham, Danielle R.;Diaz, Arturo R.;Ribich, Jake;Saikia, Nabanita;Mulry, Emma;Casabianca, Leah;Ding, Feng;Sanabria, Hugo
罗丹明染料属于最常见的荧光团家族之一。尽管它们在生物科学中广泛使用，并且知道这些染料容易被芳香族氨基残基（例如色氨酸、组氨酸、酪氨酸和苯丙氨酸上所含的氨基酸残基）荧光猝灭，但猝灭过程背后的分子机制仍不清楚。我们将稳态、时间分辨和单分子荧光实验与核磁共振 (NMR)、离散分子动力学 (DMD) 和密度泛函理论 (DFT) 模拟相结合，以揭示荧光猝灭的分子机制。我们展示了罗丹明 110 在溶液中和不同溶剂（DMSO、水、缓冲液、各种盐以及它们之间的混合物）存在下的光物理学。通过了解氨基酸与荧光芳环的相互作用，可以优化荧光实验，从而更清楚地了解生物系统。
Rhodamine dyes belong to one of the most common family of fluorophores. Even though they are broadly used across biological sciences and knowing that these dyes are susceptible to fluorescence quenching by aromatic amino residues such as those contained on Tryptophan, Histidine, Tyrosine and Phenylalanine, the molecular mechanism behind the quenching process is still unclear. We combine steady state, time-resolved, and single molecule fluorescence experiments with Nuclear Magnetic Resonance (NMR) and Discrete Molecular Dynamics (DMD) and Density Functional Theory (DFT) simulations to shed light into the molecular mechanisms of fluorescence quenching. We present the photo-physics of Rhodamine 110 in the presence of various amino acids in solution and diverse solvents (DMSO, water, buffers, various salts, and mixes between them). By understanding the interaction of amino acids with florescent aromatic rings, it becomes possible to optimize fluorescence experiments, leading to a clearer understanding of biological systems.