曲酸对菠萝蜜多酚氧化酶的抑制作用和抑菌实验

Inhibitory effect of kojic acid on polyphenol oxidase from jackfruit and its antibacterial experiment

摘要: 采用酶动力学和Lineweaver-Burk双倒数法作图研究了曲酸对菠萝蜜多酚氧化酶PPO的抑制作用和机理,并通过平板菌落实验研究了曲酸对果肉的抑菌效果。结果表明,曲酸对PPO酶活有很强的抑制作用,其IC50为0.297mmol/L,表现为可逆非竞争性抑制,解离常数Ki为0.296mmol/L;果肉经0.10%曲酸浸泡后6d内具有较好的抑菌效果。

Abstract: The inhibitory effect and mechanism of kojic acid on polyphenol oxidase ( PPO) from jackfruit were studied by enzyme kinetics and Lineweaver- Burk plots.The antibacterial effect of kojic acid on jackfruit bulbs was tested by plate counting. The results showed that kojic acid significantly inhibited the enzyme activity, with an IC50of0.297 mmol / L.Kojic acid was a reversible non- competitive inhibitor, with the Kiof 0.296 mmol / L. Jackfruit bulbs dipped in 0.10% kojic acid showed good antibacterial effect within 6d.