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Antibacterial Effects of a Monoporphyrinato Ytterbium(III) Complex and Its Free Components on Staphylococcus aureus as Determined by Stop‐Flow Microcalorimetry
Author(s) -
Hou AnXin,
Xue Zhi,
Liu Yi,
Qu SongSheng,
Wong WaiKwok
Publication year - 2007
Publication title -
chemistry and biodiversity
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 70
eISSN - 1612-1880
pISSN - 1612-1872
DOI - 10.1002/cbdv.200790128
Subject(s) - isothermal microcalorimetry , porphyrin , chemistry , staphylococcus aureus , antibacterial activity , ytterbium , free base , nuclear chemistry , bacteria , biochemistry , organic chemistry , thermodynamics , biology , physics , genetics , salt (chemistry) , enthalpy , optoelectronics , doping
The antibacterial effect of Yb 3+ , the free porphyrin base 5,10,15,20‐tetrakis(4‐methoxyphenyl)porphyrin (H 2 TMP; 1 ), and the corresponding Yb 3+ porphyrinato complex [Yb III (TMP)(H 2 O) 3 ] + Cl − (Yb(TMP); 2 ) towards Staphylococcus aureus was investigated by stop‐flow microcalorimetry. By analyzing the obtained metabolic thermogenic curves, crucial parameters such as rate constant of bacterial growth ( k ), half inhibitory concentration ( IC 50 ), and generation time ( t G ) were determined. The antibacterial activities of the three compounds tested was 2 > 1 >Yb 3+ , with an IC 50 value of 273 mg/l for complex 2 . The Yb 3+ porphyrinato complex is proposed to benefit from synergetic effects of Yb 3+ and the free porphyrin 1 .