摘要
目的 阐明大蒜及双氧水降解内毒素 (lipopolysaccharide,LPS)的作用机理。方法 采用热酚水法、苯酚 氯仿 石油醚法、鲎试验、Lowry灰迹光谱法及气相色谱等方法 ,分析大蒜、双氧水降解LPS的量效与时效关系及结构变化。结果 30 %双氧水降解作用最大 ,其余依次为大蒜原汁、大蒜1∶1稀释液及 3%双氧水 ,作用具浓度依赖性 ,大蒜组还有时间依赖性。实验证实 30 %双氧水能裂解LPS类脂A还原端C1位上的磷酸基团 ,而大蒜作用机理较复杂 ,除水解作用外 ,还能螯合LPS分子 ,影响LPS单体发挥作用。结论 各种药物降解LPS的部位和机理不同。
Objective To elucidate the effect and mechanism of garlic juice and hydrogen peroxide on the degradation of lipopolysaccharide (LPS).Methods Hot phenol-water method, phenol-chloroform-petroleum ether procedure, limulus lysate test, lowry′s ash spetrographical examination and gas-liquid chromatography etc. were used in this study. Results The sequence of degradation effect was 30% hydrogen peroxide (H), the most powerful,followed by garlic juice (G), 1∶1 diluted G and 3% H, their effects were dose dependent and G group was time dependent. The mechanism of H on LPS degradation was fractionization of phosphoryl in position 1 from lipid A, while that of G was complex, it could bound LPS molecule and influenced its effect besides LPS hydrolysis. Conclusion The study may imply that the degradation position and mechanism on LPS are different and remain to be elucidated.
出处
《中华口腔医学杂志》
CAS
CSCD
北大核心
2000年第5期333-335,共3页
Chinese Journal of Stomatology
基金
国家自然科学基金!资助项目 (395 10 76 3)
