迷迭香酸对大肠杆菌L-天冬酰胺酶的激活及亚铁离子对迷迭香酸的抗菌增效作用

Activation of L-Asparaginase in Escherichia coli by Rosmarinic Acid and Effect of Ferrous Ions on the Increasing Antibacterial Activity of Rosmarinic Acid

摘要:

研究了迷迭香酸对大肠杆菌L-天冬酰胺酶促反应动力学的影响, 结果表明, 迷迭香酸能降低天冬酰胺酶的表观米氏常数, 是该酶的激活剂; 亚铁离子能显著促进迷迭香酸的抗菌活性, 吸收光谱分析显示, 迷迭香酸与亚铁离子存在直接的相互作用, 二者的结合比为1:1。

Abstract:

Effect of rosmarinic acid on the kinetics of L-asparaginase catalyzed reaction was studied. The result showed that rosmarinic acid could reduce the apparent kinetic parameters (apparent Michaelis-Menten constant, Kmapp) of the enzyme, which indicated that rosmarinic acid was an activator of L-asparaginase. Ferrous ions could increase the antibacterial activity of rosmarinic acid. Absorption spectra analysis indicated that there existed a direct interaction between rosmarinic acid and ferrous ions, with a mole ratio of 1:1.