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采用酶活性测定及双扩散法研究了蒜酶及修饰度为 5 3%的多聚乙二醇 (PEG)化蒜酶的某些理化性质、抗原性和免疫原性及在体外和小鼠体内的活性半衰期。结果显示 :在 75 %的乙醇中 ,蒜酶完全失活 ,而 PEG化蒜酶仍保持了 5 0 %的活性。蒜酶和 PEG化蒜酶最适温度均为 40℃。与蒜酶相比 ,PEG化蒜酶在更宽的 p H范围内具有催化活性 ,蒜酶的最适 p H为 7,而 PEG化蒜酶在 p H为 6～ 7范围内均具有最强的催化活性。蒜酶与其抗血清形成明显沉淀线 ,而PEG化蒜酶既不与蒜酶的抗血清也不与自身的抗血清形成沉淀。在血清中 PEG化蒜酶的半衰期为 90 h,是蒜酶的 45倍。PEG化蒜酶的小鼠体内半衰期达 2 .5 8d,而蒜酶在小鼠体内 30 min后 ,已测不出催化活性。多次应用 PEG化蒜酶的小鼠体内 ,相邻两次应用的 PEG化蒜酶半衰期无显著性差异。
The physicochemical properties, antigenicity, and immunogenicity of garlic enzyme and polyglycol (PEG)-enzymes with a degree of modification of 53% were investigated using enzyme activity assay and double diffusion method in vitro and in mice. The half-life of the activity. The results showed that the garlic enzyme was completely inactivated in 75% ethanol, while the PEGylated allicin enzyme retained 50% activity. The optimum temperature of garlic enzyme and PEGylated garlic enzyme is 40°C. Compared with the garlic enzyme, PEGylated allicin has a catalytic activity in a wider p H range, the optimum p H of the garlic enzyme is 7, and the pegylated garlic enzyme has the strongest p H in the range of 6 to 7. The catalytic activity. Alliin and its antiserum formed a clear precipitation line, while PEGylated alloenzyme did not form a precipitate with the anti-serum of the garlic enzyme nor with its own antiserum. The half-life of PEGylated allicin in serum is 90 h, 45 times that of allycin. The half-life of PEGylated garlic enzyme in mice was 2.58 days. However, the enzyme activity was not detected after 30 min in all mice. There was no significant difference in the half-life of the PEGylated garlic enzyme used in the two consecutive applications of PEGylated garlic enzyme.