藏茵陈微生物发酵转化的研究

[目的]探讨在体外可控条件下将新芒果苷转化为芒果苷,从而有效的提高芒果苷的含量。[方法]通过微生物发酵法实现对藏茵陈（祁连獐牙菜）中芒果苷前体物质新芒果苷的转化,根据新芒果苷糖苷键类型,结合微生物筛菌技术,建立有效的菌株筛选模型。利用建立的筛选模型筛选能够分泌特异性β-葡萄糖苷酶作用于新芒果苷糖苷键,并对筛选到的菌株进行分离、纯化和鉴定。[结果]通过对发酵前后样品中芒果苷含量的测定,得出芒果苷含量提升率为0.21%。[结论]该研究有利于合理开发藏茵陈中的芒果苷资源,并为其临床应用提供药学和药理学依据

Studies on Microbial Transformation of Tibetan Capillaris

[Objective]To explore transformation of neomangiferin into mangiferin under controlled conditions in vitro,so as to increase the content of mangiferin.[Method] Using Tibetan capillaries(Swertia przewalskii Pissjauk) as tested materials,microorganism fermentation was adopted to realize the transformation of neomangiferin into mangiferin.An efficient strain-screening model was established for selecting strains that could secret specific β-glucosidase by combing category of glycosidic bond with strain-screening technique.Furthermore,these screened strains were isolated,purified and identified.[Result] The upgrade rate of mangiferin content was 0.21% by measuring its content before and after ferment.[Conclusion] This study was beneficial to reasonable development of mangiferin resource from Tibetan capillaris,which would provide pharmacological and pharmacy evidences for its clinical application.