Spectroscopic aspects on the interaction of nisin with serum albumin: thermodynamic and kinetic studies

Introduction: Nisin is a bacteriocin produced by Streptococcus and Lactococcus species has antimicrobial activity against other bacteria. omits the need to use chemical preservatives in food due its biological preserving properties. Methods: In present vitro study, we investigated nisin interaction with bovine serum albumin (BSA) using fluorescence spectroscopy surface plasmon resonance (SPR) analysis obtain information about mechanisms of BSA complex formation nisin. Results: The intensity values gradually diminished rising concentration. quenching indicated that combined mechanism plays main role. Finally, Kb were reduced increasing temperature, which demonstrative nisin-BSA stability decrease at high temperatures. negative ΔH° ΔS° showed hydrogen bonds van der Waals forces are foremost binding force between Meanwhile, ΔG° demonstrated exothermic random nature reaction process. results SPR verified gained through investigation, denoted affinity upon temperature. Conclusion: Overall, decreased