【摘要】 目的研究脂质体介导的产朊假丝酵母尿酸酶(Uricase,UC)的酶学性质及其免疫原性。方法采用逆向蒸发法制备UC脂质体,测定UC脂质体和UC的最适反应温度、最适pH值、酸碱稳定性以及部分金属离子和有机化合物对酶活力的影响;并以其为抗原免疫SD大鼠,制备抗血清,通过间接ELISA法检测血清抗体效价。结果 UC脂质体和UC的最适反应温度均为40℃;最适反应pH值分别为8.0和8.5;UC脂质体的稳定性明显高于UC;UC脂质体和UC的血清抗体效价分别为1∶500和1∶8 000。结论产朊假丝酵母UC脂质体的酶学性质明显优于UC,免疫原性明显低于UC,为该酶的临床应用提供了实验依据。更多还原

【Abstract】 Objective To investigate the enzymatic property and immunogenicity of liposome-mediated uricase(UC) of Candida utilis.Methods UC liposome was prepared by reverse-phase evaporation method,based on which the optimal temperatures,pH values,acid-and basic-stabilities of UC liposome and UC were determined,and the effects of partial metal ions and organic compounds on enzymatic activity were evaluated.SD rats were immunized with the UC liposome as an antigen,and their serum antibody titers were determined.Results Both the optimal temperatures for UC liposome and UC were 40℃,while the optimal pH values were 8.0 and 8.5 respectively.The stability of UC liposome was significantly higher than that of UC.The serum antibody titers of rats immunized with UC liposome and UC were 1 ∶ 500 and 1 ∶ 8 000 respectively.Conclusion UC liposome was significantly superior in enzymatic property and lower in immunogenicity to UC,which provided en experimental basis for clinical application of UC.更多还原