4.4 Article

Synthesis, Characterization and DNA-Binding Studies of Hydroxyl Functionalized Platinum(II) Salphen Complexes

Journal

JOURNAL OF FLUORESCENCE
Volume 27, Issue 3, Pages 1009-1023

Publisher

SPRINGER/PLENUM PUBLISHERS
DOI: 10.1007/s10895-017-2035-0

Keywords

Platinum(II) salphen; Phosphorescence complex; Calf thymus DNA; Porcine DNA; DNA binding; Optical DNA biosensor

Funding

  1. [06-01-02-SF0898]
  2. [GGPM-2012-074]
  3. [FRGS/1/2013/ST01/UKM/03/2]

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The platinum(II) salphen complex N,N'-Bis-4-(hydroxysalicylidene)-phenylenediamine-platinum(II); (1) and its two derivatives containing hydroxyl functionalized side chains N,N'-bis-[4-[[1-(2-hydroxyethoxy)] salicylidene] phenylenediamine-platinum(II); (2) and N,N'-bis-[4-[[1-(3-hydroxypropoxy)] salicylidene] phenylenediamine-platinum(II); (3) were synthesized and characterized. The structures of the complexes were confirmed by H-1 and C-13 NMR spectroscopy, FTIR, ESI-MS and CHN elemental analyses. The effects of the hydroxyl substituent on the spectral properties and the DNA binding behaviors of the Pt(II) complexes were explored. The binding mode and interactions of these complexes with duplex DNA (calf thymus DNA and porcine DNA) and also single-stranded DNA were studied by UV-Vis and emission DNA titration. The complexes interact with DNA by intercalation binding mode with the binding constants in the order of magnitude (K-b = 10(4) M-1, CT-DNA) and (K-b = 10(5) M-1, porcine DNA). The intercalation of the complex in the DNA structure was proposed to happen by pi-pi stacking due to its square-planar geometry and aromatic rings structure. The phosphorescence emission spectral characteristics of Pt(II) complexes when interacted with DNA have been studied. Also, the application of the chosen hydroxypropoxy side chains complex (3) as an optical DNA biosensor, specifically for porcine DNA was investigated. These findings will be valuable for the potential use of the platinum(II) salphen complex as an optical DNA biosensor for the detection of porcine DNA in food products.

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