脂蛋白脂酶的制备及茶叶多糖对该酶的影响  

Preparation of Lipoprotein Lipase and the Effect of Tea Polysaccharide on Lipoprotein Lipase

作　　者：朱力军[1] 王淑如[2] 

机构地区：[1]中国药科大学 [2]中国药科大学生物化学研究室

出　　处：《中国药科大学学报》1992年第5期287-289,共3页Journal of China Pharmaceutical University

摘　　要：利用Heparin-Sepharose CL-6B(H-S-CL-6B)亲和层析法分离提纯了牛奶中的脂蛋白脂酶(LPL),并研究了茶叶多糖(TP)对该酶活力的影响。实验结果表明,1毫升反应体系中,160μg的TP能使LPL活力提高7%,并且能降低该酶对抑制剂如NaCl的敏感性,与肝素有相似的作用。A method for the seperation and purification of the lipoprotein lipase (LPL) from bovine milk by affinity chromatography with Heparin-Sepharose CL-6B and studies on the effects of tea polysaccharide. (TP) on the enzyme activity were described. The experiment results showed that 160 μg/ml of TP could both increase the activity of LPL by 7% and reduce the sensitivity of LPL on inhibitor such as NaCl.

关 键 词：脂蛋白脂酶 绿茶 茶叶 多糖 

分 类 号：Q55[生物学—生物化学]