Features of the processes of deactivation of the electronic excitation energy of luminescent probes in glycated proteins
Vyacheslav I. Kochubey,1, Alexander B. Pravdin, 1, Andrey G. Melnikov, 2, Denis A. Bykov, 2, Gennady V. Melnikov, 2, 1 Saratov State University, 2 Saratov State Technical University
Abstract
The work is devoted to the study of the influence of glycated proteins on the luminescence-kinetic characteristics of nanomarkers - xanthene probes. An unusual behavior of the dependence of the intensity of phosphorescence of eosin on the content of glycated proteins was found, which manifested itself in an increase in the intensity of luminescence with an increase in the content of glycated proteins. In the case of solutions containing predominantly glycated proteins, a decrease in the intensity of the luminescence of the probe is observed.
The time-resolved spectra of long-term luminescence of eosin were used to determine the lifetimes of delayed fluorescence and phosphorescence of eosin in HSA, glycated HSA (gSHA), and a mixture of HSA with gHSA. It was found that with an increase in the content of glycated proteins, a decrease in the lifetime of the luminescent probe is observed. The decrease in the intensity of phosphorescence of the eosin probe and the lifetime of the triplet states of eosin during the transition to glycated proteins can be explained by structural changes in glycated proteins as compared to non-glycated proteins.
Speaker
Melnikov Andrey
Saratov State Technical University
Russia
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