微生物发酵转化甘草提高其药效的研究  

Microbial transformation of liquorice to enhance the pharmaceutical effects

作　　者：陈永强[1] 徐春[1] 徐凯[1] 樊思睿[1] 孙启玲[1] 

机构地区：[1]四川大学生命科学学院生物资源与生态环境教育部重点实验室,成都610064

出　　处：《四川大学学报（自然科学版）》2007年第5期1147-1150,共4页Journal of Sichuan University(Natural Science Edition)

摘　　要：通过筛分到的一株产β-葡萄糖醛酸酶的黄曲霉HC-12对甘草进行液体发酵转化,HPLC检测发酵前后的样品进行常规动物药效实验验证甘草发酵后的增效效果,HPLC结果表明甘草经黄曲霉HC-12转化作用后,甘草中的甘草酸水解为甘草次酸.动物药效学实验说明发酵后甘草的抗炎、镇痛活性较未发酵甘草有显著性提高,并且药效作用迅速.通过微生物对甘草中的甘草酸的转化作用,甘草的药效显著增强.A strain Aspergillus oryzae HC-12 that can produce β-glucuronidase was screened. The present study shows the submerged state fermentation of liquorice by HC-12 and the pharmaceutical effects of the fermentation products. The unfermented and the fermented samples were test by using HPLC. The normal animal test was used to prove that the fermented liquorice can improve the pharmaceutical effects. It suggested by HPLC that glycyrrhizinic acid was hydrolyzed into glycyrrhetinic acid after the microbial transformation by HC-12. The animal test also proved that the fermented liquorice has quick pharmaceutical effects. Further more, it can significantly improve the pharmaceutical effects of anti-inflammation and abirritation compared to the unfermented liquorice. After the microbial transformation of the glycyrrhetinic acid in liquorice, the pharmaceutical effects was significantly improved.

关 键 词：甘草 β-葡糖醛酸酶 甘草次酸 抗炎 镇痛 

分 类 号：Q93[生物学—微生物学]