Effects on the Biosythesis of Isofraxidin in Fermenfed Acanthopanax senticosus by Endophytic Fungus

doi:10.11924/j.issn.1000-6850.casb2020-0378

Abstract

Abstract:

Endophytic fungi were used to ferment Acanthopanax senticosus to increase the contents of isofraxidin, then, isofraxidin was separated and purified. With isofraxidin as reference substance, four endophytic fungi were chosen to ferment A. senticosus, and the target strain which had the ability of improving the contents of isofraxidin was selected by HPLC. Meanwhile, isofraxidin was separated and purified by silica gel column chromatography method from the fermented A. senticosus, and the target strain was identified by its morphology characters and the ITS rDNA sequence homology. Isofraxidin in fermented A. senticosus by AJ14 was increased significantly which was separated and purified by silica gel column chromatography, and endophytic fungus AJ14 was identified as Aspergillus ochraceus. Fermented A. senticosus using endophytic fungi could biotransform isofraxidin directly, and this lays the foundation for the production of isofraxidin by microbial fermentation.

Key words: Acanthopanax senticosus, endophytic fungus, fermentation, isofraxidin, biosynthesis, HPLC, isolation and purification, active constituent

CLC Number:

R931

Wan Lu, Yan Jiajia, Zheng Chunying. Effects on the Biosythesis of Isofraxidin in Fermenfed Acanthopanax senticosus by Endophytic Fungus[J]. Chinese Agricultural Science Bulletin, 2021, 37(13): 122-126.

Figures/Tables 9

References 31

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组别	刺五加茎发酵样品	刺五加根发酵样品
刺五加生药	0.0611±0.0012	0.0598±0.0010
空白对照组	0.0740±0.0005	0.0725±0.0009
AJ7发酵样品	0.1075±0.0013^＊＊△△	0.0941±0.0008^＊＊△△
AJ14发酵样品	0.2215±0.0008^＊＊△△	0.1507±0.0012^＊＊△△
AJ15发酵样品	0.0645±0.0007^＊＊△△	0.0627±0.0011^＊＊△△
AJ19发酵样品	0.0957±0.0011^＊＊△△	0.0734±0.0010^＊＊△△

组别	刺五加茎发酵样品	刺五加根发酵样品
刺五加生药	0.0611±0.0012	0.0598±0.0010
空白对照组	0.0740±0.0005	0.0725±0.0009
AJ7发酵样品	0.1075±0.0013^＊＊△△	0.0941±0.0008^＊＊△△
AJ14发酵样品	0.2215±0.0008^＊＊△△	0.1507±0.0012^＊＊△△
AJ15发酵样品	0.0645±0.0007^＊＊△△	0.0627±0.0011^＊＊△△
AJ19发酵样品	0.0957±0.0011^＊＊△△	0.0734±0.0010^＊＊△△