耳叶牛皮消块根发酵产物的免疫活性及化学成分研究  

Immunological Activity and Chemical Constituents of Fermentation Product in Cynanchum auriculatum Royle ex Wight

作　　者：向家俊 李齐激[2] 杨艳[2] 廖秀 杨玲[2] 王丽敏 杨娟[1,2] 杨小生 XIANG Jia-jun;LI Qi-ji;YANG Yan;LIAO Xiu;YANG Ling;WANG Li-min;YANG Juan;YANG Xiao-sheng(School of Pharmaceutical Sciences,Guizhou University,Guiyang 550025,China;The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences,Guiyang 550014,China)

机构地区：[1]贵州大学药学院,贵阳550025 [2]贵州省中国科学院天然产物化学重点实验室,贵阳550014

出　　处：《中国药学杂志》2020年第7期498-503,共6页Chinese Pharmaceutical Journal

基　　金：贵州省科技基金资助(黔科合基础[2017]1116号)。

摘　　要：目的研究耳叶牛皮消块根发酵产物的免疫活性及其化学成分。方法通过环磷酰胺建立免疫低下模型,称重法检测耳叶牛皮消块根发酵产物对造模小鼠的脾脏、胸腺指数,并检测其吞噬细胞吞噬鸡红细胞能力;采用硅胶、Sephadex LH-20和重结晶方法进行分离纯化,通过理化性质和波谱数据分析进行结构鉴定,并对分离得到的化合物进行HPLC指认。结果耳叶牛皮消块根的发酵产物能提高小鼠脾脏及胸腺指数且优于耳叶牛皮消醇提液,对小鼠腹腔巨噬细胞吞噬鸡红细胞实验结果为阳性,从耳叶牛皮消块根发酵产物中分离得到11个化合物,分别鉴定为2,4-二羟基苯乙酮(1),2,5-二羟基苯乙酮(2),白首乌二苯酮(3),告达亭苷元(4),开德苷元(5),萝藦苷元(6),没食子酸(7),齐墩果酸(8),去乙酰萝藦苷元(9),山梨糖醇(10)和亚油酸(11)。结论耳叶牛皮消块根的发酵产物具有提高免疫功能的功效,化合物7,10,11为发酵过程中产生的物质。OBJECTIVE To study immunological activity and chemical constituents of fermentation product of the roots of Cynanchum auriculatum Royle ex Wight.METHODS The effect of fermentation product of the roots of C.auriculatum on the spleen index and thymus index of the immunocompromised rat was measured by weighing and phagocytosis of chicken red blood cells,silicagel,Sephadex LH-20 and recrystallization were used for isolation and purification.The structures are identified by physicochemical properties and spectral data analysis,and the separated compounds were identified by HPLC.RESULTS The fermentation product of the roots of Cynanchum auriculatum Royle ex Wight auricular leaf can improve the spleen and thymus index of mice and is superior to the alcohol extract of Cynanchum auriculatum Royle ex Wight.The results of phagocytosis of chicken red blood cells by peritoneal macrophages in mice are positive.Eleven compounds Compounds were isolated from the fermentation product in the roots of Cynanchum auriculatum Royle ex Wight,which were identified as 2,4-dihydroxyacetophenon(1),2,5-dihydroxyacetophenone(2),baishouwubenxophenone(3),caudatin(4),kidjolanin(5),periplogenin(6),gallic acid(7),oleanolic acid(8),deacylmetaplexigenin(9),sorbitol(10)and linoleic acid(11).CONCLUSION The fermentation product of the roots of Cynanchum auriculatum Royle ex Wight have the effect of improving immune function.Compounds 7,10,11 are the substances produced during the fermentation process.

关 键 词：耳叶牛皮消 发酵 高效液相色谱法 2 4-二羟基苯乙酮 没食子酸 免疫活性 

分 类 号：R914[医药卫生—药物化学]