大豆凝集素在模拟猪胃肠环境中的稳定性研究  

Stability of Soybean Agglutinin to Digestion in Vitro

作　　者：王利民[1] 张亮亮[1] 王彬[1] 秦贵信[1] 

机构地区：[1]吉林农业大学动物科技学院,长春130118

出　　处：《吉林农业大学学报》2009年第4期430-433,437,共5页Journal of Jilin Agricultural University

基　　金：国家自然科学基金项目(30471251)

摘　　要：为研究大豆凝集素在体外模拟猪胃肠环境中的稳定性,将纯品大豆凝集素设为1,2,3,4,5 mg/mL 5个浓度梯度,分别与等体积的模拟胃液或模拟肠液混合（37℃）,按时间梯度15,30,60 s和2,4,8,15,30,60 min准确记时并终止反应,采用SDS-PAGE凝胶电泳和间接抑制ELISA方法定量检测反应体系中剩余的大豆凝集素。结果表明：大豆凝集素在胃蛋白酶反应体系中的剩余量随底物浓度和反应时间的不同都呈显著性变化（P〈0.05）。胃蛋白酶降解大豆凝集素主要发生在反应的初始阶段,随着反应时间的延长降解速率逐渐变慢,但反应一直在进行;随着大豆凝集素浓度的增加,降解速率增大,但彻底降解所需的时间延长,底物浓度从1 mg/mL增加到5 mg/mL,完全降解的时间为9.5-23 min。胰蛋白酶对完整的大豆凝集素不产生降解作用。大豆凝集素在猪消化道内有一定程度的降解,但与大豆凝集素的浓度和通过胃的时间密切相关。The stability of soybean agglutinin （SBA） in vitro were investigated to determine its digestion degree in pigs. SBA of different concentrations （1, 2, 3, 4,5 mg/mL） was mixed with the simulated gastric or intestinal fluids（37℃ ） and the reactions were terminated at different times（ 15,30,60 s and 2, 4,8,15,30,60 min）. The SBA left in the system was detected by the methods of SDS- PAGE gel electrophoresis and indirect inhibition ELISA. The results showed that the pepsin hydrolyzing SBA took place mainly at the initial phases of reaction and the speed of degradation turned down as the time going, but the reactions were going on constantly. The degradation speed increased with the concentration of SBA from 1 mg/mL to 5 mg/mL, but longer times were needed for thorough degradation. Times for thorough degradation distributed from 9.5 min to 23 min. Trypsin showed no degradation effect on hydrolyzing SBA. SBA can be degraded in the digestive tracts of pigs, but it closely correlates to the density of SBA and its time passing stomach.

关 键 词：大豆凝集素 稳定性 模拟胃液 模拟肠液 猪 

分 类 号：S828.5[农业科学—畜牧学]