虎纹蛙消化道淀粉酶和脂肪酶活力研究

以酶学分析方法研究了虎纹蛙消化道淀粉酶和脂肪酶的分布以及pH和温度对这两种消化酶活力的影响。结果表明：在各自生理pH值条件下,虎纹蛙消化道不同部位淀粉酶活力大小顺序依次为前肠〉中肠〉后肠〉食道〉胃,胃和肠淀粉酶最适pH值分别为8．6和7．0,最适温度分别为35℃和40℃。脂肪酶活力大小顺序依次为中肠〉后肠〉前肠〉胃〉食道,各部位之间差异显著（P〈0．05）,胃和肠脂肪酶的最适pH值均为9．0,最适温度分别为50℃和55℃。     

pH值对中国龙虾消化酶活力的影响

采用酶学分析方法研究了pH对中国龙虾胃蛋白酶、类胰蛋白酶、淀粉酶、纤维素酶和脂肪酶活力的影响。结果表明,在设定的pH范围内,中国龙虾各消化酶的活力均随着pH的升高呈现先升后降的变化趋势。其中,胃、肠、肝胰腺内胃蛋白酶最适pH均为2.2,类胰蛋白酶最适pH分别为8.8-9.2、8.4、8.8,淀粉酶最适pH分别为7.0、7.0、7.4,纤维素酶最适pH分别为4.2、4.2-4.6、5.4,脂肪酶最适pH分别为7.2-7.6、7.2、6.8-7.2。同时测得中国龙虾胃、肠、肝胰腺内的生理pH分别为5.33、6.93、6.60。中国龙虾的消化酶活力存在器官特异性。在最适pH下,胃蛋白酶活力顺序为胃>肠>肝胰腺,类胰蛋白酶、纤维素酶、脂肪酶的活力顺序均为肝胰腺>肠>胃,淀粉酶的活力顺序为肠>肝胰腺>胃。     

黑斑蛙消化系统蛋白酶的活力

用福林 酚试剂法对黑斑蛙 (Rananigromaculata)消化系统蛋白酶的活力进行了分析。结果表明 ,黑斑蛙食道、胃、前肠、后肠、直肠和胰脏蛋白酶的最适pH值分别为 1 5、1 5、7 4、7 4、7 4和 9 6 ,最适温度分别为 55、55、50、50、50和 50℃。在各自最适pH值和最适温度条件下 ,各部位蛋白酶活力由高到低的顺序为 :胰脏 >食道 >胃 >前肠 >后肠 >直肠。文中对黑斑蛙蛋白酶的特性进行了讨论 ,并对蛙的人工养殖提出了几点建议     

温度和pH对洞庭鲇鱼消化酶活性的影响

采用酶学分析方法研究了温度和pH对洞庭鲇鱼蛋白酶、脂肪酶和淀粉酶活力的影响。结果表明,在设定的温度和pH范围内,鲇鱼各消化酶的活力均随着温度和pH的升高呈现先升后降的变化趋势。其中,胃蛋白酶的最适温度为40℃,肝胰脏、前肠、中肠和后肠蛋白酶的最适温度为45℃;脂肪酶的最适温度均为35℃;胃淀粉酶的最适温度为35℃,其他部位均为30℃。胃、肝胰脏、前肠、中肠和后肠蛋白酶的适宜pH分别为2.0、8.5、7.5、8.0和8.0;脂肪酶的适宜pH均为7.5;淀粉酶肝胰脏的适宜pH为7.5,其余部位均为7.0。鲇鱼各消化酶活力存在器官特异性。在最适温度下,蛋白酶活力顺序为前肠>肝胰脏>胃>中肠>后肠,脂肪酶的活力顺序均为肝胰脏>胃>前肠>中肠>后肠,淀粉酶的活力顺序为肝胰脏>前肠>中肠>后肠>胃,各部位之间差异显著(P<0.05)。     

温度和pH对白斑狗鱼消化酶活性的影响

目的:通过改变酶的反应温度和pH,离体分析白斑狗鱼体内淀粉酶、蛋白酶和脂肪酶活性变化.方法:分别采用Folin酚法、DNS法和氢氧化钠滴定法测定蛋白酶、淀粉酶和脂肪酶活性.结果:在白斑狗鱼肝胰脏、胃二部位,淀粉酶的最适温度均为30℃,肠道淀粉酶的最适温度为40℃;最适pH值分别为4.0、2.0、7.0.肝胰脏、胃二部位脂肪酶的最适温度均为40℃,肠道脂肪晦的最适温度为50℃;最适pH值分别为5.0,4.0、5.0.肝胰脏、胃、肠道蛋白酶的最适温度均为50℃;最适pH值分别3.0、3.0、9.0.结论:在各自最适温度下,脂肪酶、淀粉酶、蛋白酶比活力均为:肠道＞胃＞肝胰脏.     

棘腹蛙消化道脂肪酶的分布及pH和温度对脂肪酶活力的影响

采用聚乙烯醇橄榄油乳化液水解法,测定了棘腹蛙消化道不同部位的脂肪酶活力,研究了pH和温度对脂肪酶活力的影响。结果显示,棘腹蛙消化道不同部位脂肪酶活力依次为回肠>直肠>十二指肠>胃>食道。pH和温度显著影响脂肪酶的活力,二者对脂肪酶活力影响的关系曲线均呈现为单峰型,食道、胃和肠道脂肪酶活力的最适pH值分别为5.0、5.0和7.5,最适温度均为35℃。     

消化酶在条石鲷成鱼体内的分布及pH对消化酶活力的影响

采用酶学分析方法研究了消化酶在条石鲷(Oplegnathus fasciatus)成鱼体内不同消化器官中的分布和pH对其消化酶活力的影响。结果表明,(1)蛋白酶活力为胃>后肠>中肠>前肠>肝,淀粉酶活力为前肠>中肠>后肠>胃>肝,脂肪酶活力为前肠>中肠>胃>后肠>肝,表明胃是消化蛋白类物质的主要场所,肠道在各种营养物质的消化中起重要作用,而肝中3种酶活力很低,可能在食物的消化中作用较小。(2)条石鲷胃的蛋白酶和淀粉酶的最适宜pH值分别为3.2和5.6,胃蛋白酶在强酸性条件下活力较高,而胃淀粉酶在弱酸性条件下活力较高;肝的蛋白酶和淀粉酶的最适pH是7.6,在中性条件下活性较高;肠的蛋白酶和淀粉酶的最适pH为6.6,在弱酸性条件下活力较高。     

温度和pH对橄榄蚶消化酶活性的影响

采用酶学分析方法,测定了温度和pH对橄榄蚶蛋白酶、淀粉酶、纤维素酶活力的影响。结果表明:温度和pH显著影响橄榄蚶蛋白酶、淀粉酶和纤维素酶的活力;蛋白酶、淀粉酶和纤维素酶的最适温度分别为60℃、40℃和30℃～40℃,最适pH分别为3.6、5.2和6.0。橄榄蚶3种消化酶活性大小为淀粉酶>蛋白酶>纤维素酶。     

温度对兰州鲇消化酶活性的影响

测定了兰州鲇(Silurus lanzhouensis)胃、肝胰脏、前肠、中肠、后肠在不同温度(15℃、20℃、25℃、30℃、37℃4、2℃、47℃)条件下的蛋白酶、淀粉酶和脂肪酶的活性。结果表明,随温度的升高,各种酶活性的变化均表现为先增高后下降直至不能检出。消化道各部位蛋白酶的最适温度均为42℃;淀粉酶的最适温度除胃和肝胰脏为37℃外,其他部位均为30℃;脂肪酶的最适温度除后肠为30℃外,其他部位均为25℃。消化酶的最适温度高于其生活水域的水温,反映出消化酶作为酶蛋白的耐热性。最适温度下,蛋白酶活性前肠≈中肠>后肠>肝胰脏≈胃;淀粉酶活性前肠>中肠>肝胰脏>胃>后肠;脂肪酶活性中肠>后肠>前肠≈肝胰脏>胃。研究结果还表明,前肠和中肠是兰州鲇消化蛋白的主要部位,中肠是其消化脂肪的主要部位,而前肠是其消化淀粉的主要部位。在消化酶表现出活性的温度范围内,蛋白酶活性明显高于淀粉酶活性。实验还表明脂肪酶具有活性的温度范围较蛋白酶和淀粉酶窄。     

野生与养殖许氏平鲉消化酶活力的比较

用生物化学方法测定了野生和养殖许氏平鲉胃、肠和肝胰脏的蛋白酶、淀粉酶和脂肪酶活力,并对2组个体的上述消化酶活力分别进行了比较。结果表明:在37℃和最适pH条件下,除肝胰脏淀粉酶和脂肪酶外,养殖许氏平鲉各部位3种消化酶的活力全部高于野生许氏平鲉;野生与养殖许氏平鲉胃、肠3种消化酶活力均差异显著(P0.05),肝胰脏3种消化酶活力差异均不显著(P0.05);野生与养殖许氏平鲉消化酶活力的这种差异可能与野生许氏平鲉在自然环境中无法获得稳定充足的饵料有关。     

Characterisation of Digestive Enzymes in Freshly Killed Animals

We present an investigation (for A-level biology students and equivalent) into the mechanism of glucose-induced extracellular acidification in unbuffered yeast suspensions. The investigation is designed to enhance understanding of aspects of the A-level curriculum that relate to the phenomenon (notably glucose catabolism) and to develop key skills in scientific enquiry.We demonstrate that glucose-induced extracellular acidification (monitored by pH electrodes linked to a computer) is inhibited by glycolytic and TCA cycle inhibitors. Dimethylsuccinate, which forms succinate after entering cells, also induces acidification that is inhibited by malonate, an inhibitor of succinate oxidation. The yeast plasma membrane has a proton pump that extrudes protons from the cell. However, inhibitors of the pump do not affect glucose-induced acidification during 20 minutes of monitoring pH, indicating that under the experimental conditions employed, the pump does not have a significant role in the process. Taken together, the data indicate that glucose-induced acidification of the medium occurs as a result of its catabolism and subsequent outward diffusion of the CO₂ derived from respiration and/or fermentation. A discussion is presented on how the investigations developed skills of scientific enquiry in undergraduate trainee teachers who carried out some of the experiments and on how the investigations can be used to enhance these skills in A-level students.     

Characterization of Digestive Enzymes in the Intestine of the Pacific Halibut Hippoglossus stenolepis Schmidt, 1904 and the Starry Flounder Platichthys stellatus (Pallas, 1788)

The activity and temperature characteristics of hydrolases (maltase, α-amylase, total proteinase, alkaline phosphatase) in the intestine of Far Eastern flatfishes were studied. The character of the temperature dependence differed among the investigated enzymes. The activity of individual hydrolases in the two fish species varied. The results of this study suggest that flatfish intestinal hydrolases are efficient at low temperatures and that the digestive process in flatfishes is well adapted to the conditions in which it functions, thus ensuring optimal vital activity at low temperatures in the Far Eastern seas.Original Russian Text Copyright © 2005 by Biologiya Morya, Korostelev, Nevalenny, Levchenko.     

Venom Toxins: Plausible Evolution from Digestive Enzymes

Some hydrolytic enzymes are common to the pancreas, the mammaliansalivary glands and the snake venom glands. Phospholipase A,which is found in elapid and viperid venoms and in the mammalianpancreas, shows 29 common amino acid residues out of 118–125positions. Presynaptic neurotoxins and other venom toxins areusually composed of 2–3 units or subumts,one of whichis a phospholipase. The Vipera palaestinae two-component toxinretains its lethality when the enzyme is replaced by heterologousvenom phospholipases, but not by the pig pancreatic enzyme.This toxin is neutralized by a factor found in the blood serumof snakes, which binds to the phospholipase and inhibits itsactivity. The blood serum of snakes also neutralizes hemorrhaginsand inhibits the protease activity of the venom. It is hypothesizedthat the developing venom glands first produced enzymes thatwere already secreted by the pancreas and against which inhibitorswere present in the blood. These inhibitors facilitated theevolution of enzyme-based toxins by neutralizing any damagingsubstances that might have escaped from the venom glands.     

CSH对鲤消化道显微结构和酶活性的影响

目的:研究半胱胺盐酸盐在黄河鲤鱼实际应用中的安全性.方法:选取健康均匀的黄河鲤320尾分为4组,分别在基础日粮中添加0、50mg/kg、100 mg/kg、200 mg/kg的半胱胺盐酸盐,试验处理10d后测定CSH对鲤鱼肠道和肝胰脏消化酶活性及消化道黏膜结构影响.结果:CSH提高了肠道和肝胰脏蛋白酶、淀粉酶的活性;低剂量的CSH显著地增加了中肠黏膜的长度,减少了前肠肌层的厚度(P<0.05),对于肠绒毛的宽度影响效果不显著(P>0.05),当剂量超过200mg/kg时肠道黏膜结构受损.结论:在一定范围内黄河鲤鱼日粮中添加半胱胺盐酸盐可以改善消化功能,以100mg/kg为上限.     

大鵟消化系统蛋白水解酶种类和活性分析

采用蛋白水解酶复性电泳(G-PAGE)技术对大(Buteo hemilasius)消化系统5种器官腺胃、胰脏、十二指肠、空肠、大肠蛋白水解酶的种类和性质进行了研究,以期为研究野生鸟类的分类地位、系统演化提供基础资料,结果表明,①受pH值的影响和制约,大消化系统蛋白水解酶的活性在碱性、中性与酸性条件下递减;②在酸性条件下,45 ku蛋白水解酶存在于除腺胃外的各受检器官;③pH 7.0时,腺胃、胰脏酶谱相似,均含有683、5、342、0 ku的蛋白水解酶;④pH 8.0时,空肠和十二指肠的蛋白水解酶种类最多、活性最强,分别检出8种和7种蛋白水解酶。总之,pH值对蛋白水解酶的活性有明显的制约作用,46、41ku蛋白水解酶随着pH值的增高而失去活性,为酸性蛋白水解酶,250、2064、5 ku蛋白水解酶随着pH值的增高活性逐渐增强,为碱性蛋白水解酶。十二指肠和空肠的蛋白水解酶种类多、活性强,可能为蛋白质消化的主要场所。