干酪乳杆菌JH23代谢产物对单胺氧化酶的抑制作用

摘要

本文旨在分离干酪乳杆菌JH-23中具有抑制单胺氧化酶(MAO)活性的代谢产物.用乙酸乙酯对干酪乳杆菌JH23发酵液进行抽提,得到的脂溶性成分和水溶性成分在一定浓度范围内对MAO的抑制活性呈较好的量效关系.其中,脂溶性成分对MAO-A、MAO-B抑制作用的IC50分别为1.97和5.67 mg/mL;水溶性成分对MAO-A、MAO-B抑制作用的IC50分别为1.59和4.83 mg/mL.抑制特征曲线显示,两者对MAO-A与MAO-B的抑制作用均呈竞争性抑制.从水溶性成分中分离得到的活性组分W1对MAO-A、MAO-B抑制作用的IC50分别为0.33和1.13 mg/mL.通过进一步分离,以及红外和质谱分析,确定了组分W1中具有较强MAO抑制作用的物质为琥珀酸.%This study was aimed to isolate the compound responsible for the MAO inhibitory activity from strain Lactobacillus casei JH23. The bioactive components from the supernantant could be fractioned into organic solvent soluble and water soluble ones by extraction with ethyl acetate. Both the organic solvent soluble (O) and water soluble components demonstrated a competitive inhibitory activity to MAO in a dose-dependent manner. The IC50 for the organic solvent solu-able components to MAO-A and MAO-B were 1.97 and 5.67 mg/mL, while IC50, for the water soluble components were 1.59 and 4.83 mg/mL,respectively. A Iineweaver-Burk plot analysis indicated that the inhibition was competitive for both MAO-A and MAO-B activity. A bioactive fraction Wl was obtained from the water soluble components with 1C50 for MAO-A and MAO-B of 0.33 and 1.13 mg/mL,respectively. At last.succinic acid was isolated from Wl by HPLC,and its structure was determined by IR and UPLC-MS-MS.