永川豆豉胰蛋白酶抑制剂的分离纯化及其降糖活性研究  

Purification A Trypsin Inhibitor from Lobster Sauce Produced in Yongchuan and Hypoglycemic Action of Research

作　　者：郭瑞华[1] 王和平[1] 刘正猛[1] 翟丽[1] 吴少杰[1] 段姣姣[1] 王宝[1] 

机构地区：[1]华北煤炭医学院,河北唐山063000

出　　处：《时珍国医国药》2007年第2期299-300,共2页Lishizhen Medicine and Materia Medica Research

基　　金：河北省教委自然科学基金资助项目(No.2001136)

摘　　要：目的从豆豉中提取胰蛋白酶抑制剂，并探讨其降血糖活性。方法以永川豆豉为材料，经脱脂，酸性溶液提取，硫酸铵沉淀得到胰蛋白酶抑制剂粗提物，再经Sephadex G-75凝胶层析得到纯化的胰蛋白酶抑制剂，以纯化的胰蛋白酶抑制剂给糖尿病小鼠灌胃并观察其降血糖活性。结果从豆豉里分离出的胰蛋白酶抑制剂对胰蛋白酶的抑制率为30％～40％；用抑制剂提取液给四氧嘧啶糖尿病模型小鼠连续灌胃4d，发现其血糖值明显低于模型组；观察小鼠的胰组织病理切片，与糖尿病小鼠比较，灌胃后的小鼠胰组织明显得到修复。结论豆豉提取液有较明显的降糖作用。Objective To isolate and purify the trypsin inhibitor from Lobster sauce and investigate its hypoglycemic action. Methods A trypsin inhibitor was purified from the lobster sauce of Yong Chuan by defatting, extraction with axidic buffer, precipitation, chromatography on Sephadex G - 75, and its hypoglycemic action in mice was studied. Results A series study on lobster sauce showed that the inhibitor had inhibition activity of thirty - forty percent to trypsin. In mesoxalyl carbamide model, the blood glucose levels were reduced after four clays treated with lobster sauce extracts of Yong Chuan, compared with the model group. Conclusion The trypsin inhibitor has hypoglycemic action.

关 键 词：豆豉 胰蛋白酶抑制剂 分离纯化 降糖作用 

分 类 号：R284.1[医药卫生—中药学]