Osama H, Narumiya S, Hayaishi O, Iinuma H, Takeuchi T, Umezawa H
Biochim Biophys Acta. 1983 Jul 12;752(2):251-8.
The activities of rat brain prostaglandin D synthetase and swine brain prostaglandin D2 dehydrogenase were inhibited by some saturated and unsaturated fatty acids. Myristic acid was most potent among saturated straight-chain fatty acids so far tested. The IC50 values of this acid were 80 microM for prostaglandin D synthetase and 7 microM for prostaglandin D2 dehydrogenase, respectively. Little inhibition was found with methyl myristate and myristyl alcohol. The IC50 values of these derivatives were more than 200 microM for both enzymes, suggesting that the free carboxyl group was essential for the inhibition. The effects of cis double bond structure of fatty acids on the inhibition potency were examined by the use of the carbon 18 and 20 fatty acids. The inhibition potencies for both enzymes increased with the number of cis double bonds; the IC50 values of stearic, oleic, linoleic and linolenic acid were, respectively, more than 200, 60, 30 and 30 microM for prostaglandin D synthetase, and 20, 10, 8.5 and 7 microM for prostaglandin D2 dehydrogenase. Arachidonic acid also inhibited the activities of both enzymes with respective IC50 values of 40 microM for prostaglandin D synthetase and 3.9 microM for prostaglandin D2 dehydrogenase, while arachidic acid showed little inhibition. The kinetic studies with myristic acid and arachidonic acid demonstrated that the inhibition by these fatty acids was competitive and reversible for both enzymes. Myristic acid and other fatty acids also inhibited the activities of several enzymes in prostaglandin metabolism, although to a lesser extent. The IC50 values of myristic acid for prostaglandin E isomerase, thromboxane synthetase and NAD-linked prostaglandin dehydrogenase (type I) were 200, 700 and 100 microM, respectively. However, this fatty acid showed little inhibition on fatty acid cyclooxygenase (20% at 800 microM), glutathione-requiring prostaglandin D synthetase from rat spleen (20% at 800 microM), and NADP-linked prostaglandin dehydrogenase (type II) (no inhibition at 200 microM).
一些饱和脂肪酸和不饱和脂肪酸可抑制大鼠脑前列腺素D合成酶及猪脑前列腺素D2脱氢酶的活性。在目前所测试的饱和直链脂肪酸中,肉豆蔻酸的抑制作用最强。该酸对前列腺素D合成酶的IC50值为80微摩尔,对前列腺素D2脱氢酶的IC50值为7微摩尔。肉豆蔻酸甲酯和肉豆蔻醇几乎没有抑制作用。这两种衍生物对两种酶的IC50值均超过200微摩尔,表明游离羧基对于抑制作用至关重要。通过使用碳18和碳20脂肪酸来研究脂肪酸顺式双键结构对抑制效力的影响。两种酶的抑制效力均随顺式双键数量的增加而增强;硬脂酸、油酸、亚油酸和亚麻酸对前列腺素D合成酶的IC50值分别超过200、60、30和30微摩尔,对前列腺素D2脱氢酶的IC50值分别为20、10、8.5和7微摩尔。花生四烯酸也可抑制两种酶的活性,对前列腺素D合成酶的IC50值为40微摩尔,对前列腺素D2脱氢酶的IC50值为3.9微摩尔,而花生酸几乎没有抑制作用。对肉豆蔻酸和花生四烯酸的动力学研究表明,这些脂肪酸对两种酶的抑制作用均具有竞争性且可逆。肉豆蔻酸和其他脂肪酸也可抑制前列腺素代谢中的几种酶的活性,不过抑制程度较小。肉豆蔻酸对前列腺素E异构酶、血栓素合成酶和NAD连接的前列腺素脱氢酶(I型)的IC50值分别为200、700和100微摩尔。然而,该脂肪酸对脂肪酸环氧化酶(800微摩尔时抑制20%)、大鼠脾脏中需要谷胱甘肽的前列腺素D合成酶(800微摩尔时抑制20%)以及NADP连接的前列腺素脱氢酶(II型)(200微摩尔时无抑制作用)几乎没有抑制作用。