地衣芽孢杆菌发酵土鳖虫前后水溶性活性物质含量比较及抗凝血活性  

The Comparison of Active Ingredients for Fermented and Unfermented Eupolyphaga Sinesis Walker by Bacillus Licheniformis and the Anticoagulant Activity

作　　者：王立娜[1] 王颖[1] 朱明珠[1] 桑晓[1] 毛会秀 邢佰颖 孙鹏[1] 

机构地区：[1]山东中医药大学药学院,山东济南250355

出　　处：《山东化工》2017年第10期102-104,共3页Shandong Chemical Industry

基　　金：2016年国家级大学生创新创业训练计划项目(项目编号:201610441045);山东中医药大学大学生研究训练(SRT)计划资助项目(项目编号:2016052)

摘　　要：目的:比较未发酵和经地衣芽孢杆菌发酵后蛋白质、多糖含量的差别,并研究土鳖虫经地衣芽孢杆菌发酵后的抗凝血活性;方法:通过改良Lowry法、苯酚-硫酸法分别测定蛋白质、多糖含量,以凝血酶原时间(PT)、部分活化凝血活酶时间(APTT)、凝血酶时间(TT)为指标评价抗凝血活性。结果:水溶性蛋白质发酵前后含量为65.2061 mg/g,55.9015 mg/g,多糖为46.9724 mg/g,84.8736 mg/g;发酵后能显著延长小鼠的APTT、TT值,但对PT值则无明显影响。结论:土鳖虫经地衣芽孢杆菌发酵后能显著提高多糖含量,明显降低蛋白质含量,并且发酵后具有更强的抗凝效果。Objective： To compare the protein and polysaccharide content between unfermented and fermented, and to research the anticoagulant activity of Eupolyphaga sinesis Walke after fermentation of Bacillus lieheniformis; Methods： By using the improved Lowry method and sulfuric acid method to deteimine the content of protein and phenol. To investigate the role of anticoagulant activity about the prothrombin time （PT）, activated partial thromboplastin time （APTT）, thrombin time （TT） the prothrombin time （PT）, activated partial thromboplastin time （APTT）, thrombin time （TT）. Results： The Eupolyphaga sinesis Walker before fermentation of water soluble protein content was 65. 2061 mg/g, 55. 9015 mg/g after fermentation, the polysaceharide content before fermentation was 46. 9724 mg/g. After fermentation was 84. 8736 mg/g; And The Eupolyphaga sinesis Walker after fermentation of Bacillus licheniformis could significantly prolong the mice of APTT, TY, but had no obvious effect on PT. Conclusion： The Eupolyphaga sinesis Walker after fermentation of Bacillus licheniformis can obviously increase the content of polysaccharide and significantly decrease the content of protein. And it has stronger anticoagulant effect after fermentation.

关 键 词：地衣芽孢杆菌 土鳖虫 活性物质 抗凝血 

分 类 号：R284.1[医药卫生—中药学]