J4

• 基础研究 • 上一篇    下一篇

一种新的具有纤溶活性的N-V蛋白酶酶学性质分析

李 奇1,王 昭2,张纪周1,洪 敏1   

  1. 1.吉林大学基础医学院生物化学教研室,吉林 长春 130021;2.佳木斯大学基础医学院生物化学教研室,黑龙江 佳木斯 154000
  • 收稿日期:2007-10-10 修回日期:1900-01-01 出版日期:2008-05-28 发布日期:2008-05-28
  • 通讯作者: 洪 敏

Analysis of enzymological characterization of N-V proteinase with fibrinolytic activity

LI Qi1, WANG Zhao2, ZHANG Ji-zhou1,HONG Min1   

  1. 1.Department of Biochemistry, School of Basic Medical Sciences, Jilin University, Changchun 130021 , China;2.Department of Biochemistry, School of Basic Medical Sciences, Jiamusi University, Jiamusi 154000,China
  • Received:2007-10-10 Revised:1900-01-01 Online:2008-05-28 Published:2008-05-28
  • Contact: HONG Min

摘要: 目的: 测定N-V蛋白酶的最适反应温度、最适反应pH值及酶促反应动力学常数(Km),并对其进行蛋白酶分类。 方法 :利用纤维蛋白平板法测定N-V蛋白酶最适反应温度、最适反应pH值。以L-亮氨酸-p-硝基苯胺酯(Leu-pNA)作为底物,测定N-V蛋白酶的Km值。利用L-反式环氧琥珀酰亮氨酰氨基(4-胍基)丁烷(E64)、苯甲基磺酰氟(PMSF)、1,10-邻菲啰啉、抑肽酶作为抑制剂对N-V蛋白酶的纤溶活性进行抑制作用,确定其蛋白酶分类。结果:N-V蛋白酶最适反应温度为50℃,最适反应pH值为8~9, Km值为1.97×10-3mol •L-1 ,PMSF有效抑制N-V蛋白酶的纤溶活性(P<0.01),而E64、1,10-邻菲啰啉啉、抑肽酶对其活性均无明显抑制作用(P>0.05)。结论: N-V蛋白酶属于丝氨酸蛋白酶类。

关键词: Km值, 丝氨酸内肽酶类

Abstract: Abstract:Objective To detect the optimum reaction temperature ,pH, Km of N-V proteinase and determine its enzymological classification.Methods The fibrin plate method was used to determine the optimum reaction temperature and pH of N-V proteinase.The Km of N-V proteinase was detected by using Leu-pNA as substrate.E64, PMSF, zymofren and 1,10-phenanthroline were used as inhibitors to determine proteinase classification of N-V proteinase.Results The optimum reaction temperature was 50℃, pH was 8-9,Km was 1.9710-3mol•L-1.PSMF inhibited the fibrinolytic activity of N-V proteinase (P<0.01), whereas E64, zymofren and 1,10-phenanthroline had not significantly inhibitory effects on its activity(P>0.05).Conclusion N-V proteinase belongs to serine proteinase.

Key words: Km, serine endopetidases

中图分类号: 

  • Q556.3