部分中药材及调味料对小肠蔗糖酶活性的影响

The effects of some Chinese traditional medicines and flavorings on sucrase from small intestine

目的研究部分中药材及调味料对分离纯化的猪小肠蔗糖酶活性的影响。方法将 19种中药和 5种调味料的 75%乙醇提取液加入蔗糖酶酶促反应体系中并测定酶活性。结果苍术、桔梗、桑白皮提取液分别使酶活性下降 ;仙鹤草、女贞子、天冬、石膏、人参和茯苓提取液对蔗糖酶活性影响不大 ;花粉、地骨皮、红参、黄芪、三七、山药、黄莲和丹参提取液使蔗糖酶活性增加。大蒜使蔗糖酶活性增加 ,姜和花椒对蔗糖酶的活性影响不大 ,辣椒和胡椒使酶活性降低。结论苍术、桔梗、桑白皮、辣椒和胡椒提取液对蔗糖酶有抑制作用 ,从而降低此酶对蔗糖的水解 。

PurposeTo investigate the effects of some Ch inese traditional medicines and flavorings on activity of sucrase isolated and p urified from small intestine of pig.Methods19 sorts of C hinese traditional medicines and 5 sorts of flavoring extract of 75% ethanol wer e added into the enzymic system and the sucrase was determined respectively. Results It was showed that Rhizoma atractylodis, Radix platycodonis and Cortex mori′s could inhibit the enzyme activity. T here were not many effects observed for Herba agrimoniae, Fructus ligustri luc idi, Radix asparagi, Gypsum fibrosum, Radix ginseng and Poria. Pollen, C ortex lycii, Radix redginseng, Radix astragali, Radix notoginseng, Rhizoma diosc oreae, Rhizoma coptidis and Radix salviae miltiorrhizae showed positive ef fect on sucrase activity. Garlic could slightly increase the activity of sucrase , but Ginger and zanthoxyli had no effect on it, and capsicum and pepper inhibit it respectively.ConclusionThe inhibition effect of Rh izoma atractylodis, Radix platycodonis, Cortex mori, capsicum and pepper o n sucrase may lower the hydrolysis of sucrose, and consequently decrease the abs orption of glucose by patients with diabetics.