3种含酚羟基化合物对蘑菇酪氨酸酶活性影响及动力学研究  

Activation of Mushroom Tyrosinase and Kinetics of Three Phenolic Hydroxyl Compounds

作　　者：黄天送[1] 游遨[1] 林耿鹏 劳思敏[1] 马林[2] 黎彧[1] HUANG Tian-song YOU Ao LIN Geng-peng LAO Si-min MA Lin LI Yu(Department of Environmental Engineering, Guangdong Industry Polytechnic, Guangzhou 510300, China School of Chemistry and Chemical Engineering, Sun Yat-Sen University, Guangzhou 510275, China)

机构地区：[1]广东轻工职业技术学院生态环境技术学院,广州510300 [2]中山大学化学与化学工程学院,广州510275

出　　处：《药学与临床研究》2017年第5期412-415,共4页Pharmaceutical and Clinical Research

基　　金：广东省高等职业院校珠江学者岗位计划资助项目(2015);广州市科技计划项目(201510010170);广东轻院珠江学者人才类项目(RC2015-001);广东省自然科学基金(2016A030313761);广东省大学生科技创新培育专项资金项目(pdjh2016a0552);中山大学生物无机与合成化学教育部重点实验室开放基金项目(2016);广东轻工职业技术学院校级科研项目(KJPY003)

摘　　要：选取3种具有酚羟基的芳香类化合物,测定其对酪氨酸酶的活性影响。结果表明,1,5-二羟基萘在120~600μmol·L-1范围内对酪氨酸酶的激活活性>450%,最高为537%;2,2′-联苯酚的激活活性最大为284%;2,2′-联吡啶-3,3′二醇无激活活性。动力学研究表明,1,5-二羟基萘表现为非竞争性激活;2,2′-联苯酚为混合性激活作用,在酶促反应体系中,既影响底物与酶的结合,又改变酶的空间构型,综合提高反应速度。Three phenolic hydroxyl compounds as activators of mushroom tyrosinase were ditermined.The results showed that the relative activity of tyrosinase was greater than 450%, the highest was 537%,when activated by 1,5-dihydroxynaphthalene at the range of 120-600 μmol·L-1. The activation effects of2,2′-biphenol was up to 284%, but 2,2′-bipyridine-3,3′-diol showed no obvious activation. The kinetic analysis showed that 1,5-dihydroxynaphthalene was a non-competitive activator; while 2,2′-biphenol was a mixed activator, which not only affected the combination of substrate and enzyme, but also changed the enzyme spatial configuration, comprehensively improved the response speed.

关 键 词：酪氨酸酶 激活剂 1 5-二羟基萘 2 2′-联苯酚 动力学研究 

分 类 号：R914.4[医药卫生—药物化学]