卟啉及金属卟啉化合物对糖分子的作用研究  

Study on porphyrin and related metal.porphyrin recognition of carbohydrate

作　　者：武莉[1] 罗狄锋[1] 刘天军[1] 

机构地区：[1]中国医学科学院北京协和医学院生物医学工程研究所,天津市生物医学材料重点实验室,天津300192

出　　处：《国际生物医学工程杂志》2009年第6期336-340,共5页International Journal of Biomedical Engineering

基　　金：国家自然科学基金资助项目（50573092）

摘　　要：目的研究卟啉化合物对糖分子的分子识别作用。方法采用荧光滴定法分别对所合成的卟啉化合物及其金属配合物进行糖分子识别研究。结果通过对其结合常数分析，卟啉化合物及其金属配合物对乳糖的识别作用普遍强于葡萄糖，嵌金属Zn，Fe的卟啉化合物其对糖的结合能力明显强于没有金属配位的卟啉化合物。结论卟啉化合物及其金属配合物对糖分子具有选择性识别作用。Objective To study the molecular recognition of porphyrin compounds with carbohydrate molecular. Methods Fluorescent titration method was developed to explore the porphyrin and its metal porphyrin compounds interaction with carbohydrate compounds. Results The binding constants indicated that porphyrin and its metal compounds involved in this experiment could recognize carbohydrate compounds respectively, and interaction with lactose is stronger than glucose; Comparison with free porphyrin, metal ion Zn^2＋ and Fe^3＋ in the core of porphyrin compounds could enhance the binding capability with carbohydrate. Conclusion Por- phyrin compounds has selective molecular recognition abilityto sugar molecular.

关 键 词：卟啉类化合物 糖分子 分子识别 

分 类 号：Q53[生物学—生物化学]