【摘要】：為了對(duì)菠蘿蛋白酶的抗過(guò)敏效果進(jìn)行研究,采用透明質(zhì)酸酶體外抑制試驗(yàn)考察菠蘿蛋白酶在水解狀態(tài)和未水解狀態(tài)下對(duì)透明質(zhì)酸酶的抑制效果,并運(yùn)用小鼠被動(dòng)過(guò)敏模型試驗(yàn)評(píng)價(jià)菠蘿蛋白酶的抗過(guò)敏效果。結(jié)果表明,菠蘿蛋白酶質(zhì)量濃度為0.6~3.6 mg/m L時(shí),對(duì)透明質(zhì)酸酶的抑制效果呈正相關(guān);繼續(xù)增大菠蘿蛋白酶質(zhì)量濃度,對(duì)透明質(zhì)酸酶的抑制效果反而下降。菠蘿蛋白酶經(jīng)水解后發(fā)現(xiàn),當(dāng)菠蘿蛋白酶的水解度為12.3%時(shí),對(duì)透明質(zhì)酸酶的抑制率達(dá)到最大為53.5%,對(duì)此水解產(chǎn)物進(jìn)行超濾,發(fā)現(xiàn)其抑制效果主要由分子量在8~10 k Da的組分貢獻(xiàn),此組分對(duì)透明質(zhì)酸酶的抑制率達(dá)到最大59.6%。經(jīng)藍(lán)斑抑制試驗(yàn)表明,相比中、高劑量組,低劑量組的菠蘿蛋白酶對(duì)小鼠皮膚藍(lán)斑的抑制效果最好,抑制率為55.87%,是陽(yáng)性藥物息斯敏的1.06倍。菠蘿蛋白酶具有良好的抗過(guò)敏效果,為其進(jìn)一步開(kāi)發(fā)成為抗過(guò)敏劑應(yīng)用于臨床提供理論基礎(chǔ)。
[Abstract]:In order to study the anti-allergic effect of the bromelain, the inhibition effect of the bromelain on the hyaluronidase in the hydrolysis and unhydrolyzed conditions was investigated by the in vitro inhibition test of the hyaluronidase. And the anti-allergic effect of the bromelain is evaluated by using a mouse passive allergy model test. The results showed that when the mass concentration of bromelain was 0.6-3.6 mg/ m L, the inhibitory effect on the hyaluronidase was positively correlated, and the quality of the bromelain was increased, and the inhibitory effect on the hyaluronidase was decreased. After the bromelain is hydrolyzed, when the degree of hydrolysis of the bromelain is 12.3%, the inhibition rate of the hyaluronidase is up to 53.5%, and the hydrolysis product is subjected to ultrafiltration, and the inhibition effect is mainly caused by the component with the molecular weight of 8-10k Da, The inhibition rate of the component to the hyaluronidase reached a maximum of 59.6%. The results of the blue-spot inhibition test show that the inhibitory effect of bromelain on the blue-spot of the mouse skin is the best, the inhibition rate is 55.87%, which is 1.06-fold higher than that of the positive drug. The bromelain has a good antiallergic effect and is further developed into an antiallergic agent for clinical application.
【作者單位】： 廣東海洋大學(xué)食品科技學(xué)院;
【基金】：廣東省高校重大科研項(xiàng)目培育計(jì)劃(GDOU2013050214) 廣東省自然科學(xué)基金博士啟動(dòng)項(xiàng)目(2016A030310332)
【分類號(hào)】：R915

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