高乌甲素对α-淀粉酶及其光谱性质的影响

Effects of lappacnitine on α-amylase and its spectral properties

目的研究高乌甲素对α-淀粉酶的抑制及其光谱变化。方法运用可见及紫外光谱对高乌甲素与α-淀粉酶相互作用的光谱进行探讨。结果结果表明当高乌甲素在0～0.5 mmol/L范围内其对α-淀粉酶的抑制作用逐渐增加,0.5mmol/L时达到饱和,相对酶活力为43%。高乌甲素对α-淀粉酶属于可逆非竞争性抑制,抑制常数Ki=9.86×10-2mol/L。紫外光谱表明α-淀粉酶与高乌甲素作用后吸收峰发生蓝移,说明其相互作用改变α-淀粉酚的空间构象。结论该结果为进一步研究α-淀粉酶与小分子化合物相互作用提供依据。

Objective The effects of lappacnitine on α-mylase and its spectral properties were explored.Methods UV-VIS spectra were used to explore the effects of lappacnitine and α-amylase.Results The results show that inhibition effect reaches equilibrium when lappacnitine is about 0.5 mmol/L and the relative activity is around 45%.Lappacnitine can lead to reversible noncompetitive inhibition and Ki=9.86×10-2 mol/L.UV spectra show that lappacnitine induces a blue shift of α-amylase warelength.Conclusion These resutswi provide euidence for further study on interaction between α-amylase and small molealar compounds..