豆豉纤溶酶组分S-7FE-1的酶学性质及体外溶栓特性分析  

Enzymological Properties and Thrombolysis Effect in Vitro of Fibrinolytic Enzyme S-7FE-1

作　　者：张雪[1] 袁洪水[1] 辛欣[2] 朱宝成[1] 

机构地区：[1]河北农业大学生命科学学院,河北保定071001 [2]河北省保定市卫生监督所,河北保定071000

出　　处：《中国食品学报》2012年第10期40-46,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：河北省教育厅科研项目(No.2009123)

摘　　要：从分自豆豉中的空气芽孢杆菌(Bacillus aerius)S-7菌株中分离出1个具有较高活性的纤溶酶组分S-7FE-1,对其酶学性质以及体外溶栓、抗凝溶血特性进行研究。结果显示:S-7FE-1的最适作用温度30℃,最适反应pH8.0,在pH4～9,4～50℃之间活性稳定;Fe3+使S-7FE-1完全失活,而其它离子对其作用不明显;EDTA对S-7FE-1的活性抑制作用较大,PMSF能完全抑制其活性,表明该酶可能是含金属离子的丝氨酸蛋白酶。体外溶栓试验结果表明,其具有良好的溶栓及抗凝作用,不会引起溶血现象。A protein with high fibrinolytic activity was isolated from Bacillus aerius S-7 was isolated from Douchi, Enzyme characterization, Thrombolysis effect, Anticoagulation and Hemolysis effec of Bacillus aerius S-7 was studied. The result were investigated： The optimal temperature of the enzyme for hydrolyzing fibrin was 30 ℃. The optimal pH was 8.0. The fibrinolytic enzyme of UFE activity is stable in the pH range of 4～9 and the optimal temperature between 4 ℃ and 50 ℃, Fe3＋ inhibited it completely, but other Metal ions had no conspicuous effect on S-7FE-1 EDTA and PMSF inhibited the activity of the enzyme which suggested that the activity centre of the enzyme had hydrosulfuryl and metal. S-7FE-1 had significant role in thrombolysis and anticoagulation effect, and has some hemolysis effect on rabbit blood cell.

关 键 词：豆豉纤溶酶 酶学性质 体外溶栓 体外抗凝 体外溶血 

分 类 号：TS201.25[轻工技术与工程—食品科学]