Article details
Volume 75 Number 2
Agnieszka Kowalska-Baron1*, Michaela Brychtova2, Ivana Petrović3, Igor Passos Sene4, Paloma Quiñones5, Jana Šogorkova6
1Institute of General Food Chemistry, Faculty of Biotechnology and Food Science, Technical University of Lodz, 90-924 Lodz, Poland
2Faculty of Technology, Tomas Bata University in Zlin, 762 72, Zlín, Czech
Republic
3Faculty of Food Technology, The University of Josip Juraj Strossmayer, 31000, Osijek, Croatia
4Faculty of Food Engineering, State University of Campinas (UNICAMP), 13035-388, Campinas, Brazil
5Instituto Tecnológico de Durango, Chemical and Biochemical Department, 1803, Victoria de Durango, México
6Institute of Chemical Technology, Faculty of Food and Biochemical Technology, 166 28, Prague, Czech Republic
*agnieszka.kowalska-baron@p.lodz.pl
replica orologi audemars piguet
Pages: 15 - 26
In this work, the interactions between ibuprofen and tyrosine as well selected tyrosine-containing oligopeptides (Val-Tyr, Val-Tyr-Val) have been studied using both experimental (absorption and fluorescence spectroscopy) and theoretical (the PM3 method) techniques. The experimentally obtained values of association constant together with free Gibbs energy of association for the studied tyrosine-ibuprofen and Val-Tyr-; Val-Tyr-Val-ibuprofen complexes have been determined. The obtained results indicated that the mechanism of action of ibuprofen is most probably based on the hydrogen bonding interaction which involves hydroxyl group of tyrosine.