不同胃液胃蛋白酶含量及活性的测定  

ASSAY OF PEPSIN CONTENT AND ACTIVITY IN VARIOUS GASTRIC JUICE

作　　者：周素芳[1] 邓勇[1] 周德义[1] 吴耀生[1] 凌江红[2] 

机构地区：[1]广西医科大学生化教研室,南宁530021 [2]广西医科大学第一附属医院消化内科

出　　处：《广西医科大学学报》2000年第1期59-60,共2页Journal of Guangxi Medical University

摘　　要：目的 :探讨红桂木凝集素用于胃液胃蛋白酶定量的可行性 ;证实胃蛋白酶在胃部疾病中的作用。方法 :将红桂木凝集素 (AL L)标记上辣根过氧化物酶 (HRP) ,用夹心酶联法测定不同胃病患者胃液中胃蛋白酶的含量 ,并用改良安宋氏法测定其相应的酶活性。结果 :正常组 (16例 )、胃炎组 (32例 )、十二指肠溃疡组 (32例 )、胃溃疡组 (2 1例 )及胃癌组 (5例 )中胃蛋白酶的含量及其活性均无显著性差异 ,但胃液 p H值 <3的酶含量要高于 p H值 >4的酶含量 ,而酶活性无明显差异。表明在胃酸增加时 ,胃蛋白酶的分泌亦增加 ,但酶含量并不与酶活性成正相关 ,提示胃蛋白酶与胃部疾病的发生关系不密切 ,可能不是胃部疾病发生的主要原因。Objective:To prove the possibility of quantitating gastric juice pepsin by ALL,and to prove pepsin effects on stomach diseases Methods:The gastric juice pepsin contents and its activity were determined by ALL HRP sandwich assay and modification Anon's method respectively Result:There were no significant differences in both pepsin contents and its activity among the normal controls and patients with various gastric diseases including gastritis,duodenal ulcer,gastric ulcer and carcinoma of stomach But the pepsin contents of the gastric secretions with pH<3 were significantly higher than those with pH>4,the pepsin activities had no significant differences in the change of pH Conclusion:There is no closely relation between pepsin and stomach diseases Pepsin is no primary cause in producting stomach diseases

关 键 词：红桂木凝集素 胃蛋白酶 含量 活性 胃液 

分 类 号：R573.04[医药卫生—消化系统]