乳酸菌发酵液对单胺氧化酶活性抑制率的测定  

Determination of inhibition ratio of fermented broth from lactic acid bacteria for activity of monoamine oxidase

作　　者：黄奇望 游春苹[1] 陈平静 

机构地区：[1]乳业生物技术国家重点实验室上海乳业生物工程技术研究中心光明乳业股份有限公司乳业研究院,上海200436 [2]上海海洋大学食品学院,上海201306

出　　处：《应用化工》2016年第12期2390-2394,共5页Applied Chemical Industry

基　　金：国家"十二五"科技支撑计划课题(2013BAD18B01);上海市科委青年科技启明星计划(15QB1400300)

摘　　要：以犬脲胺为底物,从大鼠肝脏提取单胺氧化酶(MAO)粗酶,建立了一个酶反应体系,从而测定乳酸菌发酵产物对单胺氧化酶活性的相对抑制率。结果表明,几株乳酸菌的脱脂乳发酵液均具有对单胺氧化酶的抑制活性,其中干酪乳杆菌LC2W的脱脂乳发酵液对MAO抑制率最高,其抑制MAO-A和MAO-B活性的半数抑制率IC50分别为51.9,46.8 mg/m L。The article established a system of enzyme reaction,with monoamine oxidase obtained from liver of rat and Kynuramine used as the substrate,to determine the relative inhibition ratio of monoamine oxidase activity by the fermented products from lactic acid bacteria. The result showed that the fermented supernatants of several lactic acid bacteria strains from skimmed milk had inhibitory effect on monoamine oxidase,and that of Lactobacillus casei LC2 W had the highest inhibition ratio for MAO,and the half maximal inhibitory concentration IC50 values for MAO-A and MAO-B were 51. 9,46. 8 mg/m L,respectively.

关 键 词：单胺氧化酶 抑制剂 干酪乳杆菌 

分 类 号：TQ041.7[化学工程]