HPLC法测定低pH静脉注射用人血丙种球蛋白麦芽糖含量

本文采用HPLC法测定低pH静脉注射用血丙种球蛋白中麦芽糖含量,所用色谱柱为氨基柱。首先用磺基水杨酸沉淀蛋白并离心分离,上清液上样分析。通过外标法建立三级校正曲线来测定样品中麦芽糖含量,该法准确快速较化学方法好。     

动态浊度法定量检测静脉注射用人免疫球蛋白中细菌内毒素含量

用鲎试剂动态浊度法定量检测静脉注射用人免疫球蛋白中细菌内毒素含量并与家兔法检测热原的结果进行对比。根据《中华人民共和国》2005年版三部附录中的细菌内毒素动态浊度法制定内毒素限值,用ATi320-06型动态试管仪和该仪器配置的中文软件"生物探针-2002"分析检测结果。静脉注射用人免疫球蛋白经稀释消除了干扰因素,动态浊度法能定量检测出内毒素含量。实验满足2005年版中国药典要求:标准曲线相关系数的绝对值︱r︱≥0.980,回收率:50%≤R≤200%,变异系数符合鲎试剂厂家的建议值CV%10%。检测结果准确、灵敏、稳定、重现性好,与家兔法检测结果相一致。鲎试剂动态浊度法能定量检测静脉注射用人免疫球蛋白中细菌内毒素含量。     

降低静脉注射用人免疫球蛋白抗补体活性的试验观察

采用CH50试验法测定静脉注射用人免疫球蛋白(IVIG)抗补体活性(ACA),在中性pH条件下,比较了不同的Na^ 含量及不同种类的糖对ACA测定结果的影响。结果表明,NaCl含量由0．2％上升至1．0％时,ACA呈逐渐下降趋势;用5％葡萄糖作稳定剂时ACA最低。IVIG在37℃条件下放置一月后,ACA有明显下降趋势。在半成品配制过程中,pH及各种成份的加入顺序对ACA也有一定影响。     

绵羊红细胞的质量对静脉注射用人免疫球蛋白抗补体活性测定的影响

为了分析IVIG抗补体活性测定出现负值与绵羊红细胞质量的关系。采用CH50试验测定IVIG ACA时,在被检样品和其他试验条件相同的情况下,比较了被污染的和未污染的绵羊红细胞对IVIG抗补体活性测定的影响。结果显示,使用被污染的绵羊红细胞(作为试验材料时所得的)检测10份样品ACA(%)均为负值;使用未污染的绵羊红细胞未出现负值。提示被污染的绵羊红细胞干扰了抗补体活性测定,从而引起CH50试验结果出现偏差。     

静脉注射用人血免疫球蛋白工艺改进

以低温乙醇法组份Ⅱ (ＣｏｈｎⅡ )为原料 ,经 4%乙醇低温沉淀和ＤＥＡＥ -ＳｅｐｈａｄｅｘＡ -5 0吸附提纯并加人血白蛋白保护的完整ＩｇＧ制备方法是一种较理想的方法[1] 。该法制取的ＩＶＩＧ安全有效 ,符合世界卫生组织 (ＷＨＯ)专家委员会制定的质量要求[2 ] 。具有ｐＨ中性 ,更接近人体生理ｐＨ ;ＩｇＧ亚类俱全且相对构成比同正常人血浆 ;保持了ＩｇＧ分子结构完整 ,生物学功能完全等诸多优点。加入人血白蛋白保护剂可有效地保护ＩｇＧ分子在制备过程中免遭潜在构型的变化 ,保持较低的抗补体活性[1 4] 。不同厂家ＩＶＩＧ制品中人血…     

静脉注射人免疫球蛋白中IgG含量的测定方法的比较

目的:对IgG的检测方法———紫外分光光度法和免疫单扩散方法进行比较。方法:采用紫外分光光度法和免疫单扩散法对样品进行IgG含量测定,然后对结果进行分析。结果:两种方法测定的结果差异无显著性(P>0.05)。紫外分光法操作更方便、快捷,准确。     

应用明矾——活性炭吸附法去除静脉注射用人血免疫球蛋白制 …

用活性炭、硅藻土、氢氧化铝、明矾－活性炭四种不同的吸附剂处理静脉注射用人血免疫球蛋白制剂。结果表明,明矾－活动性吸附法去除热原质最有效,同时进一步改善了制品外观,提高了制品纯度,蛋白回收率达到７５％以上,而且毒性试验和安全试验也符合标准。铝离子残余量偏低。     

旋光法测定盐酸麻黄碱滴鼻液的含量

盐酸麻黄碱为肾上腺受体激动药,有收缩血管的作用,盐酸麻黄碱滴鼻液在临床上广泛应用。它的含量测定方法有中和滴定法、紫外分光光度法。根据盐酸麻黄碱有旋光性的特点,本文试用旋光法测定盐酸麻黄碱滴鼻液的含量,结果满意。     

植物叶片中Rubisco含量的免疫沉淀法测定

Rubisco为光合生物中的关键性酶,对光合作用起重要的调节作用,Rubisco又是植物中重要的氮源贮藏物质。因而Ｒu-bisco的定量测定十分重要,以扬麦为实验材料,提取,纯化Ｒubisco,再以纯化的Ｒubisco为抗原制备Ｒubisco抗体,利用所得抗体采用免疫沉淀技术测定不同植物中的Ｒubisco含量,为Ｒubisco的准确定量测定提供了较简便,快速的方法。     

应用明矾—活性炭吸附法去除静脉注射用人血免疫球蛋白制剂中的热原质

用活性炭、硅藻土、氢氧化铝、明矾—活性炭四种不同的吸附剂处理静脉注射用人血免疫球蛋白制剂。结果表明，明矾—活性炭吸附法去除热原质最有效，同时进一步改善了制品外观，提高了制品纯度，蛋白回收率达到７５％以上，而且毒性试验和安全试验也符合标准。铝离子残余量偏低     

Acidic proteome of growing and resting Lactococcus lactis metabolizing maltose

The acidic proteome of Lactococcus lactis grown anaerobically was compared for three different growth conditions: cells growing on maltose, resting cells metabolizing maltose, and cells growing on glucose. In maltose metabolizing cells several proteins were up-regulated compared with glucose metabolizing cells, however only some of the up-regulated proteins had apparent relation to maltose metabolism. Cells growing on maltose produced formate, acetate and ethanol in addition to lactate, whereas resting cells metabolizing maltose and cells growing on glucose produced only lactate. Increased levels of alcohol-acetaldehyde dehydrogenase (ADH) and phosphate acetyltransferase (PTA) in maltose-growing cells compared with glucose-growing cells coincided with formation of mixed acids in maltose-growing cells. The resting cells did not grow due to lack of an amino acid source and fermented maltose with lactate as the sole product, although ADH and PTA were present at high levels. The maltose consumption rate was approximately three times lower in resting cells than in exponentially growing cells. However, the enzyme levels in resting and growing cells metabolizing maltose were similar, which indicates that the difference in product formation in this case is due to regulation at the enzyme level. The levels of 30S ribosomal proteins S1 and S2 increased with increasing growth rate for resting cells metabolizing maltose, maltose-growing cells and glucose-growing cells. A modified form of HPr was synthesized under amino acid starvation. This is suggested to be due to alanine misincorporation for valine, which L. lactis is auxotrophic for. L. lactis conserves the protein profile to a high extent, even after prolonged amino acid starvation, so that the protein expression profile of the bacterium remains almost invariant.     

Uptake of the components of phenylalanylphenylalanine and maltose by intestinal epithelium

The observed rate of phenylalanine absorption into rat intestinal rings with 0.5 or 5.0 mM phenylalanine is greater than that for absorption of phenylalanine from 0.25 or 2.5 mM Phe-Phe, respectively. With the amino acid phenylalanine, V for absorption is the same whether Na⁺ is present (149 mM) or absent, but the concentration at which the half-maximal transport rate occurred (K_t) is greater in the absence of Na⁺. For Phe-Phe, the V decreases in the absence of Na⁺ whilst K_t is not influenced by the Na⁺ concentration. The different effect of Na⁺ on Phe and Phe-Phe transport indicates that the absorptive mechanism for Phe-Phe is different from that for phenylalanine. Absorption of a mixture of [U-¹⁴C]Phe-Phe and Phe-[G-³H]Phe showed identical rates of uptake of the carboxyl and amino terminal amino acids.Studies of transport of radioactive maltose showed that the rates of uptake of the reducing and non-reducing glucosyl moieties are identical. Radioactive maltose absorption is not inhibited by glucose oxidase.These results provide evidence that in intestinal epithelium, hydrolysis of Phe-Phe and maltose does not occur on the cell surface with release of the hydrolyzed products to the medium. Rather, hydrolysis and release of the reaction products occur at a point on the cytosol side of a diffusion barrier located in the brush border membrane.     

Utilisation of maltose and glucose by lactobacilli isolated from sourdough

Abstract The utilisation of glucose and maltose was investigated with Lactobacillus strains isolated from sourdough starters. These preparations have been in continuous use for a long period to produce sourdough from rye, wheat and sorghum. The major metabolic products formed by resting cells from glucose or maltose were lactate, ethanol and acetate. Upon fermentation of maltose, resting cells of Lactobacillus sanfrancisco, L. reuteri, L. fermentum and Lactobacillus ep. released up to 13.8 mM glucose after 8 h. The ratio of released glucose per mol of utilised maltose was up to 1:1. Glucose formation was high when starved cells of L. sanfrancisco and Lactobacillus sp. were used. This is consistent with maltose utilisation via maltose phosphorylase which phosphorylates maltose without the expenditure of ATP and thus allows the cell to waste glucose in the presence of abundant maltose. The glucose formed may be utilised by the lactobacilli or other microorganisms, e.g. yeasts. However, the release of glucose into the medium by sourdough lactobacilli prevents competitors from utilising the abundant maltose by glucose repression. In strains of L. sanfrancisco , maltose utilisation was very effective and not subject to glucose repression. Therefore, they overgrow other microorganisms sharing this habitat. Wild isolates of L. sanfrancisco were initially unable to grow on glucose. Upon growth on maltose such strains required adaptation times of up to 150 h to grow on glucose. After subsequent transfer of glucose-grown cells to fresh medium the strains resumed growth both on glucose or maltose. They readily lost their ability to grow on glucose upon exposure to maltose. L. sanfrancisco exhibited biphasic growth characteristics on media containing glucose, maltose or both carbon sources. Evidence is provided that biphasic growth and metabolite formation are dependent on the redox potential.     

静注人免疫球蛋白IgG含量测定中的影响因素

为了进一步分析静注人免疫球蛋白(IVIG)IgG含量测定中的影响因素,分别以不同的稀释缓冲液、不同的稀释度、不同的稳定剂对IVIG的IgG含量进行测定。结果表明以不同的稀释缓冲液、不同的稳定剂测定的同批IgG含量无显著性差异;而用不同的稀释度测定的同批IgG含量有差异。因此可见,IVIG制品中采用的不同稳定剂对IgG含量测定影响不大;可以用不同的稀释度测定的均值作为该批IVIG制品的IgG含量。     

层析法从血浆分离静注人免疫球蛋白及其初步检定

目的：实验尝试采用多步柱层析的工艺取代乙醇低温沉淀的方法,能高效的从血浆中获得IVIG产品。方法：通过亲和层析、离子交换一套工艺纯化出IVIG产品,进而按照枟中华人民共和国药典枠对静注人免疫球蛋白（pH4）及其关键指标进行了检测。在此基础上还采用免疫浊度法等方法,对其纯度和非目的蛋白构成与国际产品进行比较。结果：工艺获得IVIG产品的关键性指标检测均达到枟中华人民共和国药典枠的要求,其质量不低于现有国际同类产品。结论：本工艺能以较高回收率获得高质量的IVIG产品。     

Purification and characterization of α-glucosidases produced by Saccharomyces in response to three distinct maltose genes

α-Glucosidases or maltases (EC 3.2.1.20) were purified to electrophoretic homogeneity from a respective strain of Sacchromyces cerevisiae which carries a single MAL gene, either MALα, MALβ or MALγ, using gluconate-Sepharose affinity chromography and isoelectrofocusing. Of these maltases, two types of maltase were obtained from the MALγ strain, the pI values of which were 5.6 and 5.9. From the MALα and MALβ strain was obtained only one type of maltase with the pI at 5.6 which was identical to one of the maltases from the MALγ strain. These four maltases possessed the same properties, except for pI. They were monomers with molecular weights of between 66 000 and 67 000. With regard to the substrate specificity, they hydrolyzed maltose and sucrose exclusively but not α-methulglucoside nor maltooligosaccharide. They did not differ in immunological properties.     

Impairment by hexoses of the utilization of maltose by Saccharomyces cerevisiae1

The effect of hexoses with different transport and phosphorylation systems on the utilization of maltose by a galactose constitutive mutant of Saccharomyces cerevisiae has been studied. Galactose, mannose and fructose inhibit both the entrance of maltose in the cells and the phosphorylation of the glucose generated by intracellular hydrolysis of maltose. Transport of maltose is less affected than glucose phosphorylation and, once inside the cell, maltose is hydrolysed and the sparing glucose subsequently excreted. In addition to the well known inactivating effect of glucose, we have found that galactose inactivates the maltose transporter and that this inactivation is enhanced by maltose, which fails to inactivate the system by itself. As reported for glucose, inactivation by galactose involves proteolysis. Other strains of yeast with inducible pathways for both galactose and maltose behave similarly to the galactose constitutive mutant, with some minor changes. The use of maltose as a source of intracellular glucose has allowed to find the existence of mutual interferences in the utilization of hexoses by yeast at the phosphorylation step, that otherwise would have remained unnoticed.