EFFECT OF PURIFIED LECTINS ON PANCREATIC ALPHA-AMYLASE ACTIVITIES

被引：6
作者：
YOU, XM
CHANG, SKC
机构：
[1] N DAKOTA STATE UNIV,COLL HOME ECON,DEPT FOOD & NUTR,FARGO,ND 58105
[2] N DAKOTA STATE UNIV,DEPT CEREAL SCI & FOOD TECHNOL,FARGO,ND 58105
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1992年 / 40卷 / 04期
关键词：
D O I：
10.1021/jf00016a023
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
The effect of purified native and heated lectins [commercially purified red kidney bean lectin (9017), laboratory-purified navy and red kidney bean lectins] on the digestion of starch (potato starch and wheat starch) by two commercial preparations of pancreatic alpha-amylase (types I-A and VI-B) was studied and compared to the effect of a commercial semipurified red kidney bean lectin (L-8754). Among all lectins tested, only native semipurified L-8754 lectin significantly (p < 0.05) reduced the activity of alpha-amylase. Native commercially purified L-9017 lectin and all laboratory-purified lectins, including affinity-chromatography-repurified L-8754 lectin, significantly (p < 0.05) increased alpha-amylase activity. All heat-treated lectins, including the heated semipurified L-8754 lectin, significantly (p < 0.05) increased alpha-amylase activity. The inhibition effect of the native semipurified L-8754 lectin was probably due to contamination with alpha-amylase inhibitors.
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页码：638 / 641
页数：4
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