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. Author manuscript; available in PMC: 2011 May 27.
Published in final edited form as: J Med Chem. 2010 May 27;53(10):3899–3906. doi: 10.1021/jm901446n

Figure 2. Thermodynamics of ligands interaction with N1L as determined by differential scanning calorimetry.

Figure 2

A (−), N1L, 71μM, DMSO only, Tm=58.6 °C, ΔH=13.1 kcal/mol, ligand 3: 214 μM, Tm= 54.4 °C, ΔH=11.0 kcal/mol; ligand 6: 71 μM, Tm= 57.5 °C, ΔH=8.7 kcal/mol; resveratrol: 214 μM, Tm= 54.2 °C, ΔH=10.3 kcal/mol. B. (−), DMSO only, Tm=57.2 °C, ΔH=16.1 kcal/mol, ligand 7: 106 μM, Tm= 54.9 °C, ΔH=12.3 kcal/mol; ligand 9: 106 μM, Tm= 52.3 °C, ΔH=17.8 kcal/mol; ligand 11: 106 μM, Tm= 56.3 °C, ΔH=20.3 kcal/mol; ligand 12: 106 μM, Tm= 48.6 °C, ΔH=11.2 kcal/mol. C. N1L, 71 μM protein, DMSO, Tm=58.6 °C, ΔH=13.1 kcal/mol; N1L-Resv, 71 μM protein, 214 μM resveratrol, Tm=54.2 °C, ΔH=10.3 kcal/mol; N1L I6K, 71 μM protein, DMSO, Tm=61.5 °C, ΔH=15.8 kcal/mol; N1L I6K – Resv, 71 μM protein, 214 μM resveratrol, Tm=61.1 °C, ΔH=15.9 kcal/mol.