盐生海芦笋来源真菌Salcoli6发酵产物抗肿瘤活性成分研究  

Anti-tumor Components from Fermentation Products of Fungus Salcoli6 Derived from Salicornia herbacea

作　　者：赵育卉[1] 杨海燕[2] 辛志宏[1] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095 [2]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052

出　　处：《食品科学》2011年第21期6-11,共6页Food Science

基　　金：国家自然科学基金面上项目(31071586)

摘　　要：采用活性追踪的方法,对一株盐生海芦笋来源真菌Salcoli6发酵产物中的抗肿瘤活性成分进行分离和鉴定。利用溶剂萃取、硅胶柱色谱及制备HPLC等分离手段从发酵产物中分离得到7个化合物,通过理化性质分析及波谱学方法鉴定其化学结构分别为枝孢菌素(1)、异枝孢菌素(2)、2-乙酰基喹唑啉(3)、萘满酮(4)、3-羟基-2-甲级色原酮(5)、3-甲级异苯并呋喃(6)、对-羟基苯乙酸(7);以SRB法评价化合物的抗肿瘤活性,化合物3、4和7对p388细胞具有强的细胞毒活性,IC50值分别为12、24μg/mL和6μg/mL,其他化合物没有活性。The anti-tumor components were isolated and identified from fermentation products of fungus Salcoli6 derived from Salicornia herbacea by bioassay-guided method.Seven compounds were isolated sequentially by solvent extraction,silica gel column chromatography and preparative HPLC.Their structures were identified as cladosporin（1）,isocladosporin（2）,naphthalenone（3）,2-acetyl-quinazoline（4）,3-hydroxy-2-methyl-chromen（5）,3-methylisobenzofuran（6） and p-hydroxyphenyl-acetic acid（7） by physicochemical properties and spectral analysis,respectively.The anti-tumor activity of the compounds was evaluated by SRB method.Compounds 3,4 and 7 revealed cytotoxicity with IC50 of 12,24 and 6μg/mL against p388 cell line,respectively;however,other compounds were inactive.

关 键 词：盐生海芦笋真菌 发酵产物 抗肿瘤活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]