鲜地黄中β-葡糖苷酶和α-半乳糖苷酶的分离纯化和性质研究  

Separation,Purification and Property Study of β-Glucosidase and α-Galactosidase from Fresh Roots of Rehmannia glutinosa

作　　者：赵宇[1] 温学森[1] 崔晶[1] 武卫红[1] 

机构地区：[1]山东大学药学院生药研究所,山东济南250012

出　　处：《食品与药品》2008年第6期12-15,共4页Food and Drug

基　　金：国家自然科学基金资助项目(30472189)

摘　　要：目的从鲜地黄分离纯化β-葡糖苷酶和α-半乳糖苷酶,并研究其性质。方法通过磷酸盐缓冲液提取、两步硫酸铵盐析和两步凝胶柱层析,分离纯化鲜地黄中β-葡糖苷酶和α-半乳糖苷酶。以pNPG为底物,研究两种酶的最适反应温度及温度稳定性。结果与结论从鲜地黄中分离得到1种β-葡糖苷酶和3种α-半乳糖苷酶同工酶。研究发现β-葡糖苷酶热稳定性较差,在50℃即迅速失活;而α-半乳糖苷酶在50℃总酶活性最高,热稳定性较好,70℃以上时活性迅速下降。Objective To separate and purify β-glucosidase and α-galactosidase from the fresh roots of Rehmannia glutinosa, and study the properties of them. Methods β-glucosidase and α-galactosidase were extracted from the fresh roots with phosphate buffer and preliminarily purified by two-step salting out with ammonium sulfate and two-step gel column chromatography. The optimal activity and thermal stability of the two enzymes were studied with pNPG as a substrate. Results and Conclusion In the fresh roots of Rehmannia glutinosa, β-glucosidase was composed of only one ingredient, while α-galactosidase was composed of three isozymes,β-glucosidase had a poor thermal stability and it was inactivated rapidly at 50 ℃, while α-galactosidase got the highest total activity at 50 ℃ and lost its activity at the temperature over 70 ℃ for a short time.

关 键 词：地黄 β-葡糖昔酶 Α-半乳糖苷酶 纯化 性质 

分 类 号：R282.71[医药卫生—中药学]