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Analytical overview of DNA interaction with Morin and its metal complexes

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Abstract

Flavonoids play an important role in pharmaceutical and biomedical sciences. Various flavonoids, especially Morin, have potential to interact with DNA. Their prospective clinical and pharmacological utilities have attracted researchers’ attention in last two decades. Due to their interaction with DNA and their anticancer effects, a lot of investigations have been carried out all over the world. In this paper, we will review the properties of Morin and its different metal complexes as well as their interactions with DNA that have been reported by several research groups. Also, further details have been provided about binding mechanisms of these materials with DNA using analytical techniques such as UV–Visible and fluorescence spectroscopies, viscosity and voltammetry. Structural analysis showed Morin binds to DNA through non-intercalation mode, but its metal complexes interact with DNA via intercalation mode and binding mode of Morin, and its metal complexes with DNA will be helpful in the determination of anticancer drugs binding mechanism to DNA. Therefore, it will be useful in new drug designs.

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Acknowledgments

The authors are grateful for financial support from the Research Center for Pharmaceutical Nanotechnology, Tabriz University of Medical Sciences.

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Authors and Affiliations

  1. Department of Bioinformatics, Research Institute of Physiology & Biotechnology (RIPB), Zanjan University, Zanjan, Iran

    Ali Akbar Jamali

  2. Department of Agronomy, Faculty of Agriculture, Zanjan University, Zanjan, Iran

    Afshin Tavakoli

  3. Research Center for Pharmaceutical Nanotechnology, Tabriz University of Medical Sciences, Tabriz, Iran

    Jafar Ezzati Nazhad Dolatabadi

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  1. Ali Akbar Jamali
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  2. Afshin Tavakoli
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  3. Jafar Ezzati Nazhad Dolatabadi
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Correspondence to Jafar Ezzati Nazhad Dolatabadi.

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Jamali, A.A., Tavakoli, A. & Ezzati Nazhad Dolatabadi, J. Analytical overview of DNA interaction with Morin and its metal complexes. Eur Food Res Technol 235, 367–373 (2012). https://doi.org/10.1007/s00217-012-1778-8

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  • DOI: https://doi.org/10.1007/s00217-012-1778-8

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