白及多糖脂质体的制备及对酪氨酸酶活性的影响
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孔令悦,女,湖南农业大学在读硕士研究生

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国家自然科学基金项目(编号:31671858);湖南省自然科学基金项目(编号:2019JJ40114);湖南省教育厅重点项目(编号:18A108);林产化工工程湖南省重点实验室开放基金项目(编号:JDZ201701)


Preparation of polysaccharde liposomes from Bettila striata and their effects on tyrosinase activity
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    摘要:

    采用纳米脂质体法制备高含量白及多糖脂质体,并研究其与酪氨酸酶的相互作用机制。结果表明,制备的白及多糖脂质体平均粒径为5.72 μm,粒径分布均匀;当浓度为12.8 mg/mL时,白及多糖脂质体对酪氨酸酶活性抑制率为51%,半抑制浓度为11.56 mg/mL。光谱分析表明,白及多糖脂质体与酪氨酸酶发生了相互作用,结合常数为6.58×105 L/mol;其荧光猝灭机制主要为静态猝灭,并且随着白及多糖浓度的增大,猝灭作用增强,结合位点数为1.071 1。

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    Nano-liposome method was used to prepare high-content polysaccharide liposomes from Bettila striata, and the interaction mechanism between them and tyrosinase were studied. The results showed that the average particle size of the prepared polysaccharide liposomes was 5.72 μm and the particle size distribution was uniform; when the concentration was 12.8 mg/mL, the inhibition rate of these polysaccharide liposomes on tyrosinase activity was 51%, and the half inhibitory concentration was 11.56 mg/mL. Spectral analysis showed that the polysaccharide liposomes from B. striata could interact with tyrosinase, with the binding constant of 6.58×105 L/mol; the fluorescence quenching mechanism was mainly static quenching, whose effect enhanced with the increase of polysaccharide concentration, and the number of binding sites was 1.071 1.

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孔令悦,向华,唐克华,等.白及多糖脂质体的制备及对酪氨酸酶活性的影响[J].食品与机械,2020,(5):160-163,174.
KONG Ling-yue, XIANG Hua, TANG Ke-hua, et al. Preparation of polysaccharde liposomes from Bettila striata and their effects on tyrosinase activity[J]. Food & Machinery,2020,(5):160-163,174.

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  • 在线发布日期: 2023-02-15
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