铁钉菜甲醇提取物对酪氨酸酶活性的抑制作用

doi:10.11924/j.issn.1000-6850.casb15070068

摘要/Abstract

摘要： 为了研究海藻铁钉菜提取物的酪氨酸酶抑制活性，采用多巴速率氧化法测定不同浓度的铁钉菜甲醇提取物对酪氨酸酶活性的抑制率，通过酶促动力学方法与绘制Lineweaver-Burk 曲线推断其抑制类型；福林酚法分析其总酚含量、苯酚硫酸法测定其多糖含量、AlCl3显色法测定其总黄酮含量。结果表明：铁钉菜甲醇提取物能显著抑制酪氨酸酶活性，其半效应浓度IC50为1.823 g/L，抑制类型为非竞争型抑制；化学分析发现该甲醇提取物具有较高含量的总酚、多糖与总黄酮，含量分别为(51.37±2.77)、(35.92±5.27)、(43.16±0.33) mg/g。

关键词: 胡杨CBL1蛋白, 胡杨CBL1蛋白, 差示扫描量热法(DSC), 熵, 焓

Abstract: To study the inhibitory effect of the extract from Ishige okamurai Yendo on tyrosinase, inhibition ratio of the methanol extracts from Ishige okamurai on the activity of tyrosinase was researched by the method of oxidation rate of L- DOPA, and its inhibition kinetic type was inferred by enzymatic dynamic test and Lineweaver-Burk curve method. The content of total phenols, polysaccharide and flavonoids was determined by Folin-Ciocalteu method, phenol-sulfuric acid method and AlCl3 color-developing method, respectively. The results showed that the methanol extracts from Ishige okamurai could obviously inhibited activity of tyrosinase with IC50 being 1.823 g/L. The inhibition kinetic characteristics were in accord with the noncompetitive inhibition. Chemical analysis showed that the methanol extracts had high content of total phenol, polysaccharides and flavonoids, which was (51.37 ± 2.77), (35.92 ± 5.27), (43.16 ± 0.33) mg/g, respectively.

中图分类号:

陈景明,黄晓冬,蔡建秀. 铁钉菜甲醇提取物对酪氨酸酶活性的抑制作用[J]. 中国农学通报, 2015, 31(35): 79-83.

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