KAFEİN MOLEKÜLÜNÜN MÜSİN PROTEİNİ İLE OLAN ETKİLEŞİMİNİN FLORESAN SPEKTROSKOPİ TEKNİĞİ İLE ARAŞTIRILMASI

Uyanık kalmaya ve yorgunluğun başlamasını önlemeye yardımcı olduğundan, kafein içerikli gıdalar dünya çapında sıklıkla kullanılmaktadır. Bu sebeple hem gıda hem de farmasötik amaçlı kafein kullanımına yönelik araştırmalar son yıllarda artmıştır, fakat yaygın olarak oral yolla alınan kafeinin gastrointestinal sistem boyunca ona eşlik eden salyadaki müsin proteini ile olan etkileşimi hakkında bir araştırma bulunmamaktadır. Bu çalışmamızda kafein ve müsin molekülleri arasındaki etkileşim floresan spektroskopi tekniği kullanılarak araştırılmıştır. Deneysel sonuçlar kafein moleküllerinin müsin proteininin floroforları üzerine söndürme etkisi olduğunu göstermiştir. Bu etki hem ağız/bağırsak ortamına yakın pH 7 hem de mide ortamına yakın pH 3 değerlerinde, her kafein molekülü bir protein molekülü ile etkileşime girmesi ve bu etkileşimin statik floresan söndürme mekanizmasının çalışmasına sebep olmasıyla gerçekleşmektedir. Kafein ve müsin etkileşiminin kafein konsantrasyonu arttıkça, özellikle de mide ortamında, hızla arttığını gösteren bu çalışmamız, kafeinin sindirim ve biyoyararlılık çalışmalarına temel oluşturabilecektir.

Anahtar Kelimeler:

kafein, müsin, floresan söndürme, pH, Stern-Volmer, caffeine, mucin, fluorescence quenching

INVESTIGATION OF THE INTERACTION BETWEEN CAFFEINE MOLECULE AND MUSIN PROTEIN BY FLUORESCENCE SPECTROSCOPY TECHNIQUE

Caffeine-containing foods are frequently used around the world, as it helps to stay awake and prevent the onset of fatigue. Therefore, research on the use of caffeine as a food or pharmaceutical purposes has increased in recent years. However, there is no research for the interaction of caffeine with the mucin protein in saliva that accompanies the orally ingested molecules throughout the gastrointestinal tract. In this study, the interaction between caffeine and mucin was investigated using fluorescence spectroscopy technique. Experimental results showed that caffeine molecules have a quenching effect on the fluorophores of mucin protein. This effect occurs when each caffeine molecule interacts with one protein molecule via the static fluorescence quenching mechanism. Moreover, the interaction of caffeine and mucin was enhanced as the caffeine concentration increases, especially in the stomach environment. After all, this study may provide a good basis for the digestion and bioavailability studies of caffeine.

Keywords:

caffeine, mucin, fluorescence quenching,

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