Profiling of insulin and resveratrol interaction using multi-spectroscopy and molecular docking study

Beni-Suef University Journal of Basic and Applied Sciences

Table 1 Thermodynamic and kinetic parameters of insulin and resveratrol interaction

Parameter	Unit	283.15 K	288.15 K	293.15 K	298.15 K	303.15 K	308.15 K
Dynamic quenching effect
\(K_{{\text{D}}}\)	\(10^{4} \;{\text{M}}^{ - 1}\)	11.5	5.68	3.03	4.52	6.83	3.76
\(k_{{{\text{qD}}}}\)	\(10^{13} \;{\text{M}}^{ - 1} \;{\text{s}}^{ - 1}\)	2.26	1.11	0.595	0.886	1.34	0.737
\(\Delta G\)	\({\text{kj}}\;{\text{mol}}^{ - 1}\)	12.955	12.836	12.717	12.597	12.478	12.359
\(\Delta H\)	\({\text{kj}}\;{\text{mol}}^{ - 1}\)	19.698
\(\Delta S\)	\({\text{J}}\;{\text{mol}}^{ - 1} {\text{K}}^{ - 1}\)	23.814
Static quenching effect
\(K_{{\text{s}}}\)	\(10^{5} \;{\text{M}}^{ - 1}\)	− 10.1	− 5.31	− 10.7	− 10.8	− 4.74	− 12.8
\(k_{{{\text{qS}}}}\)	\(10^{14} \;{\text{M}}^{ - 1} \;{\text{s}}^{ - 1}\)	− 1.98	− 1.04	− 2.09	− 2.12	− 0.929	− 2.50
\(n\)		0.816	0.499	0.718	0.794	0.557	0.831
\(\Delta G\)	\({\text{kj}}\;{\text{mol}}^{ - 1}\)	− 38.680	− 39.304	− 39.929	− 40.553	− 41.177	− 41.801
\(\Delta H\)	\({\text{kj}}\;{\text{mol}}^{ - 1}\)	− 3.341
\(\Delta S\)	\({\text{J}}\;{\text{mol}}^{ - 1} {\text{K}}^{ - 1}\)	124.810