Tamir, M., Division of Animal Nutrition, Volcani Institute of Agricultural Research, Rehovot, Israel
Alumot, E., Division of Animal Nutrition, Volcani Institute of Agricultural Research, Rehovot, Israel
The degree of inhibition of trypsin, β‐amylase and lipase by condensed carob tannins was determined, and compared with that caused by a glucoside of m‐digallic acid. the carob tannins were strongly inhibitory to all the enzymes assayed; β‐amylase was the most sensitive and lipase the least sensitive. Only in the case of lipase was the hydrolysable tannin a more active inhibitor than the condensed carob tannins. Polyvinyl pyrrolidone reactivated trypsin and lipsse, but not β‐amylase. The inhibitors were found to change the maximum reaction velocities of crystalline trypsin and β‐amylase, indicating non‐competitive reaction kinetics. Copyright © 1969 John Wiley & Sons, Ltd
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הספר "אוצר וולקני"
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תנאי שימוש
Inhibition of digestive enzymes by condensed tannins from green and ripe carobs
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Tamir, M., Division of Animal Nutrition, Volcani Institute of Agricultural Research, Rehovot, Israel
Alumot, E., Division of Animal Nutrition, Volcani Institute of Agricultural Research, Rehovot, Israel
Inhibition of digestive enzymes by condensed tannins from green and ripe carobs
The degree of inhibition of trypsin, β‐amylase and lipase by condensed carob tannins was determined, and compared with that caused by a glucoside of m‐digallic acid. the carob tannins were strongly inhibitory to all the enzymes assayed; β‐amylase was the most sensitive and lipase the least sensitive. Only in the case of lipase was the hydrolysable tannin a more active inhibitor than the condensed carob tannins. Polyvinyl pyrrolidone reactivated trypsin and lipsse, but not β‐amylase. The inhibitors were found to change the maximum reaction velocities of crystalline trypsin and β‐amylase, indicating non‐competitive reaction kinetics. Copyright © 1969 John Wiley & Sons, Ltd
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