INHIBITION OF DIGESTIVE ENZYMES BY CONDENSED TANNINS FROM GREEN AND RIPE CAROBS

被引：120

作者：

TAMIR, M

ALUMOT, E

机构：

[1] Division of Animal Nutrition, Volcani Institute of Agricultural Research, Rehovot

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1969年 / 20卷 / 04期

关键词：

D O I：

10.1002/jsfa.2740200402

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The degree of inhibition of trypsin, β‐amylase and lipase by condensed carob tannins was determined, and compared with that caused by a glucoside of m‐digallic acid. the carob tannins were strongly inhibitory to all the enzymes assayed; β‐amylase was the most sensitive and lipase the least sensitive. Only in the case of lipase was the hydrolysable tannin a more active inhibitor than the condensed carob tannins. Polyvinyl pyrrolidone reactivated trypsin and lipsse, but not β‐amylase. The inhibitors were found to change the maximum reaction velocities of crystalline trypsin and β‐amylase, indicating non‐competitive reaction kinetics. Copyright © 1969 John Wiley & Sons, Ltd

引用

页码：199 / &

共 24 条

[1] PROTEOLYSIS IN THE SHEEP RUMEN BY WHOLE AND FRACTIONATED RUMEN CONTENTS [J].