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牛血清白蛋白与地肤提取物N-反式阿魏酰酪胺相互作用研究

Interaction between bovine serum albumin and N-trans-feruloyltyramine from Kochia scoparia
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摘要 地肤别名扫帚苗、扫帚菜、孔雀松等,属藜科地肤属一年生草本植物。地肤幼苗是一种高蛋白、低脂肪并且富含钾元素和胡萝卜素的野生蔬菜,有丰富的营养价值。作为在我国广泛分布的植物,一直以来地肤主要作为传统野菜被食用,对其药用价值却鲜有进一步研究与开发。该研究对地肤采用硅胶柱色谱分离提纯得到N-反式阿魏酰酪胺,利用紫外光谱法和荧光光谱法研究它和牛血清白蛋白(BSA)相互作用的机制,求出了猝灭常数、结合常数及结合位点数。结果表明:N-反式阿魏酰酪胺对BSA具有荧光猝灭作用,其猝灭方式为静态猝灭;N-反式阿魏酰酪胺与BSA有较强的相互作用,可以被蛋白质所储存和运输。该研究结果为进一步开发利用地肤资源、提高地肤的药用价值提供一定的理论基础。 Kochia scoparia,also called broom seedlings,broom dishes and peacock pine,is an annual herb of genus Kockia in family chenopodiaceae. The seedlings of K. scoparia are wild vegetables with high protein,low fat and rich potassium and carotene. As a widely distributed plant in china,K. scoparia is eaten as traditional wild herbs. However,there is little research and development on its medicinal value. The N-trans-feruloyltyramine from K. scoparia was isolated and purified by silica gel column chromatography. The interavtion mechanism between N-trans-feruloyltyramine and bovine serum albumin( BSA) was investigated by UV and fluorescence spectrometry. The quenching constant,binding constant and binding sites were obtained by analyzing quenching data based on Stern-Volrner equation. The results showed that the fluorescence of BSA was quenched by N-trans-feruloyltyramine by a static quenching process strong interaction between N-trans-feruloyltyramine and BSA could be stored and transported by protein. The results of this experiment provide some theoretical information for the further development and medicinal value of Kochia scoparia resources.
作者 程萍 张卫 彭秀丽 CHENG Ping;ZHANG Wei;PENG Xiu-Li(Department of Pharmacy, Zhengzhou Railway Vocational & Technical College, Zhengzhou 450052, Chin)
出处 《广西植物》 CSCD 北大核心 2017年第12期1598-1602,共5页 Guihaia
基金 河南省科技攻关计划项目(162102310058) 河南省高等学校重点科研项目(16B150016)~~
关键词 N-反式阿魏酰酪胺 牛血清白蛋白 猝灭效应 光谱分析 地肤 N-trans-feruloyltyramine bovine serum albumin quenching effect spectrometric analysis Kochia scoparia
作者简介 程萍(1968-),女,河南平顶山人,硕士,副教授,研究方向为有机化学,(E-mail)ztjcp@163.com.;通信作者:彭秀丽,副教授,主要从事食品药品化学研究,(E-mail)pengxiuli_2004_ren@163.com.
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