한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제24권3호
  • /
  • Pages.355-361
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  • 1995
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
권호 표지

Effects of Salt and Heparin on the Activation of Lipoprotein Lipase(LPL)

  • Kim, Tae-Woong (Dept. of Biochemistry, Kangwon National University) ;
  • Lee, Jae-Bok (Dept. of Biochemistry, Kangwon National University) ;
  • Son, Heung-Soo (Institute of Biotechnology, Korea University) ;
  • Kim, Sung-Wan (Dept. of Biochemistry, Kangwon National University)
  • 발행 : 1995.06.01
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초록

Lipoprotein lipase(LPL) is an acylglycerol hydrolase and is the extrahepatic enzyme responsible for the hydrolysis of triglyceride-rich plasma lipoproteins. LPL has been isolated from bovine milk by affinity chromatography on heparin-sepharose in 2M NaCl, 5mM barbital buffer, pH 7.4. Para-nitrophenyl butyrate(PNPB) was used as a substrate for the determination of LPL activity. Molecular weight of LPL was 55KD on 10% SDS-PAGE. When the effects of heparin on LPL activation were compared, LPL activity of heparin added group increased approximately 5 times higher than that of heparin non-added groups. These results indicated that heparin involved in the stabilization of LPL structure that led to increase enzyme activity. Furthermore, LPL activity increased about 4 times compared to the absence of heparin at various pH. LPL was stabilized when heparin was added either low or high salt concentrations. With the presence of heparin, NaCl concentration did not affect LPL activity at pH range 6∼9.

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참고문헌

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