肠菌群对吴茱萸体外代谢转化的作用  

Effect of Intestinal Bacteria on in vitro Metabolism of Evodia rutaecarpa

作　　者：韩洁[1] 王婷[2] 张玉玲[2] 田维毅[1] 

机构地区：[1]贵阳中医学院基础部微生物教研室,贵州贵阳550002 [2]贵阳中医学院药学系,药物制剂专业贵州贵阳550002

出　　处：《贵州农业科学》2011年第7期112-115,共4页Guizhou Agricultural Sciences

基　　金：贵州省科技厅攻关项目"采用人肠菌丛模型转化提取42种抗菌中药全成分的研究"[黔科合NY字(2006)3047]

摘　　要：为研究贵州道地药材吴茱萸提取液经肠菌群转化前后其有效成分吴茱萸碱含量的变化和抑菌活性,对转化前后的吴茱萸提取液进行了HPLC分析,并对其抑菌活性进行了纸片法检测。结果表明:经肠菌群转化后提取液中吴茱萸碱的含量逐渐增加,而抑菌能力也随着含量的增加而增强,并在转化后8 h吴茱萸碱的含量和抑菌能力均达到最大。其转化后的提取液对大肠杆菌(Escherichia coli)和枯草芽胞杆菌(Bacillus subtilis)的抑菌效果明显增强,抑菌圈直径最大可达16 mm。In order to analyze the metabolizing effects on Evodia rutaecarpa extracts transformed by intestinal bacteria,the extracts,before and after bacteria transformation,were analyzed by HPLC,and theirs antibacterial activity were detected through paper disc method respectively.The results showed that the evodiamine content increased after bacteria transformation,at the same time,the antimicrobial activity increased too.The maximum evodiamine content and antimicrobial activity were exhibited after transformed for eight hours.The significant bacteriostasis activity was showed out on Escherichia coli and Bacillus subtilis,with the maximum diameter of inhibition zone for 16 mm.

关 键 词：吴茱萸 提取液 吴茱萸碱 肠菌群 代谢转化 

分 类 号：Q939[生物学—微生物学]