Spectroscopic Studies of the Interaction of the Plant Alkaloid Capsaicin with Bovine Serum Albumin

Shabnam Kumari, Pritha Basu

Abstract: The binding study of capsaicin, the main component of chili pepper with the BSA was studied by the absorbance and fluorescence spectroscopic techniques. Capsaicin shows a high binding affinity with BSA in the order of 105 M-1. The experimental data observed from the fluorometric study revealed that the quenching of fluorescence of BSA by capsaicin is due to the formation of a complex in the ground state and is of static nature. The synchronous fluorescence spectral study also reveals that binding of capsaicin also caused the structural changes in BSA. Overall, this study provides the insights on the interaction of the binding of the capsaicin to serum albumin and how they stabilize the protein which can be further used for drug development.

Keywords: Alkaloids, Bovine serum albumin, anti-fungal, anti-cancer, anti-obesity, antioxidant

How to Cite?: Shabnam Kumari, Pritha Basu, "Spectroscopic Studies of the Interaction of the Plant Alkaloid Capsaicin with Bovine Serum Albumin", Volume 14 Issue 12, December 2025, International Journal of Science and Research (IJSR), Pages: 34-39, https://www.ijsr.net/getabstract.php?paperid=SR251129195932, DOI: https://dx.doi.org/10.21275/SR251129195932