迷迭香酸对大肠杆菌L-天冬酰胺酶的激活及亚铁离子对迷迭香酸的抗菌增效作用

Activation of L-Asparaginase in Escherichia coli by Rosmarinic Acid and Effect of Ferrous Ions on the Increasing Antibacterial Activity of Rosmarinic Acid

研究了迷迭香酸对大肠杆菌L-天冬酰胺酶促反应动力学的影响,结果表明,迷迭香酸能降低天冬酰胺酶的表观米氏常数,是该酶的激活剂;亚铁离子能显著促进迷迭香酸的抗菌活性,吸收光谱分析显示,迷迭香酸与亚铁离子存在直接的相互作用,二者的结合比为1:1。

Effect of rosmarinic acid on the kinetics of L-asparaginase catalyzed reaction was studied. The result showed that rosmarinic acid could reduce the apparent kinetic parameters （apparent Michaelis-Menten constant, Kmapp） of the enzyme, which indicated that rosmarinic acid was an activator of L-asparaginase. Ferrous ions could increase the antibacterial activity of rosmarinic acid. Absorption spectra analysis indicated that there existed a direct interaction between rosmarinic acid and ferrous ions, with a mole ratio of 1：1.