School of Life Sciences and Biotechnology, Korea University, Seoul 136-701, Korea.
Biotechnol Lett. 2012 Mar;34(3):515-8. doi: 10.1007/s10529-011-0791-5. Epub 2011 Nov 10.
Alliinase (alkylsulphenate lyase, EC 4.4.1.4), which catalyses the production of allicin, was immobilized in alginate microparticles. Addition of pyridoxal 5'-phosphate to the microparticles enhanced alliinase activity. Encapsulated alliinase were significantly higher (30 and 22%, respectively) than those of non-encapsulated alliinase at 60°C and at pH 2. Therefore, microencapsulation of alliinase with alginate can offer an effective way of sustaining enzyme activity during oral administration and passage through the stomach.
蒜氨酸酶（烷基亚砜裂解酶，EC 4.4.1.4）能够催化蒜素的生成，该酶被固定在海藻酸钠微球中。向微球中添加吡哆醛 5'-磷酸可以提高蒜氨酸酶的活性。与未包封的蒜氨酸酶相比，包封的蒜氨酸酶在 60°C 和 pH 2 时的活性分别提高了 30%和 22%。因此，用海藻酸钠对蒜氨酸酶进行微囊化处理，可以在口服和通过胃部时有效维持酶的活性。
