特异的中草药配糖体苷酶微生物及其发酵与酶学特性

Microorganisms of special herb-glycosidases and their fermentation, enzyme properties

摘要:

配糖体是中草药主要有效成分之一。但是中草药成分并不是活性最佳结构, 中草药口服后其成分在消化系统酶和微生物的作用下, 转化为另一种结构吸收、起药效; 但是体内的这种转化甚微, 往往受到人的个体条件的影响。如果这种体内的转化反应在体外实现, 中草药成分酶转化为高活性成分, 将对创新药、中医药、公众营养食品和保健食品、功能化妆品等意义很大。为此, 以下主要介绍本实验室研究过的中草药配糖体苷酶新微生物筛选、分类鉴定, 特异的中草药配糖体苷酶的发酵产酶和其酶学特性。

Abstract:

Herb-glycosides are main active elements of Zhongcaoyao (Chinese traditional medicines, Chinese medical herbs). However, the herb-glycoside structures are not optimal active structure for the human bodies. After orally taken up, the herb-glycosides of Zhongcaoyao could be changed into other more active structures by the digestive system such as enzymes and intestinal microorganisms; then degraded and absorbed in the human body and play the real role of pharmic effect; but only a small amount could be changed and controlled by circadian state of the human body. If this biochange of herb-glycosides to more active structures in vivo was finished in vitro, it is very useful for the development of the Chinese traditional medicines, new plant medicines, health food, and function cosmetics. To biotransformate herb-glycosides to more active structure, this paper introduced the studies of author’s team on the new microorganism isolation of the special herb-glycosidases and enzyme fermentation, the special enzyme purification and characterization.