Kaga A
Hokkaido Igaku Zasshi. 1979 Nov;54(6):635-43.
In the present study, we separated and partially purified brown substances from eggplants and examined their inhibitory action on trypsin activity. The following results were obtained: 1. The first half of the elute after passing ethanol-extractable brown substances through DEAE-cellulose column showed no inhibitory action on trypsin, whereas the middle portion of the elute contained a trypsin inhibitor(s). Similar results were obtained after fractionation with Sephadex G-25. The degree of inhibition was increased after purification. 2. Both crude ethanol extracts of eggplant brown substances and acetate buffer extracts from eggplant exocarps showed similarly an enzyme inhibition of competitive type. 3. Both nondialyzable portion of ethanol extracts and purified fraction after Sephadex G-25 passage showed a noncompetitive type of inhibition. DOPA-melanin and chlorogenic acid-melanin as model substances exhibited a similar noncompetitive inhibition. Purified ethanol extracts of eggplant brown substances showed an ultraviolet absorption spectrum similar to that of chlorogenic acid. From these findings it is concluded that both eggplant brown substances and polyphenol substances play an essential role in the inhibition of digestive enzymes.
在本研究中，我们从茄子中分离并部分纯化了棕色物质，并检测了它们对胰蛋白酶活性的抑制作用。获得了以下结果：1. 乙醇可提取的棕色物质通过DEAE-纤维素柱洗脱后的前半部分对胰蛋白酶没有抑制作用，而洗脱液的中间部分含有一种胰蛋白酶抑制剂。用Sephadex G-25分级分离后也得到了类似的结果。纯化后抑制程度增加。2. 茄子棕色物质的粗乙醇提取物和茄子外果皮的醋酸盐缓冲液提取物均表现出类似的竞争性酶抑制作用。3. 乙醇提取物的不可透析部分和通过Sephadex G-25后的纯化级分均表现出非竞争性抑制类型。作为模型物质的多巴黑色素和绿原酸黑色素表现出类似的非竞争性抑制作用。茄子棕色物质的纯化乙醇提取物显示出与绿原酸相似的紫外吸收光谱。从这些发现可以得出结论，茄子棕色物质和多酚物质在消化酶的抑制中都起着重要作用。
