葛根素对胃蛋白酶部分性质的影响  

The Partial Influence of Puterrin on Pepsin

作　　者：雷芳[1] 喻东[1] 胡源[1] 刁家志[1] 赵巍[1] 陆珊[1] 李佳[1] 刘鑫[1] 刘克武[1] 

机构地区：[1]四川大学生命科学学院,成都610064

出　　处：《天然产物研究与开发》2005年第6期704-707,共4页Natural Product Research and Development

摘　　要：考察葛根素对胃蛋白酶的抑制作用,并通过紫外光谱法和荧光光谱法研究葛根素与胃蛋白酶的结合方式。以1/v对抑制剂量用Dixon作图法得出ki值为0.51×103mol/L,抑制剂类型为非竞争性抑制。葛根素与胃蛋白酶分子结合形成稳定缔合物,从而改变后者分子构象,使胃蛋白酶的紫外吸收差谱迅速增强,特征荧光峰产生静态淬灭。In addition to studying the linking pattem between puterrin and pepsin by using ultraviolet and fluorescent spectrometry, the inhibition of puterrin over pepsin was investigated in tiffs research, ki（0.51×10^-3 mol/L） was educed by Dixon graphieal chart with 1/v versus amount of inhibitor. The result shows that inhibitor is a noncompetitive one. The bondage between puterrin and pepsin forms a stable complex compound, which alters the molecular configuration of the latter, enhances UV absorption of pepsin, and results in a static quenching of puterrin to pepsin.

关 键 词：胃蛋白酶 葛根素 抑制作用 紫外光谱 荧光光谱 

分 类 号：Q556.9[生物学—生物化学]