【作者】 白家峰；

【导师】 孙启玲；

【作者基本信息】 四川大学 ， 工业微生物， 2006， 硕士

【摘要】 随着越来越多的关于牛蒡子中主要药理药效成分研究报道表明：牛蒡子中起主要药效作用的主要成分是牛蒡子苷元。但牛蒡子苷元在牛蒡子中的含量并不高，只有0.19％左右，而作为其前体物质的牛蒡子苷含量则达到3-5％，因此如何提高牛蒡子苷元的含量成为当今乃至今后研究的重点。 目前提高牛蒡子中牛蒡子苷元含量的方法有两种，分别为化学水解法及酶解法，但两者均存在一些缺陷，未能应用于实际生产。本论文通过微生物发酵法实现对牛蒡子苷的转化，在转化过程中即没有强烈的酸碱反应发生，又无需将酶及牛蒡子苷提纯，因此有效的避免了上述两种方法存在的缺陷。本论文的主要研究内容及结果如下： Ⅰ、菌种筛选及菌种诱变 根据牛蒡子苷糖苷键类型，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的作用于牛蒡子苷糖苷键的酶的菌株---β-葡萄糖苷酶高产菌。并对筛选到的菌株进行分离、纯化，将之命名为HB—2。 Ⅱ、发酵条件优化 以发酵后牛蒡子苷元含量(％)为指标，分别从对温度、料水比、装液量、转速、发酵时间等几方面进行实验，确定牛蒡子苷转化的最佳发酵条件，使牛蒡子苷最大程度的转化为牛蒡子苷元。该发酵条件为：牛蒡子粉粒度20目、发酵温度28℃、料水比7.5：100、装液量40％、转速200rpm、发酵时间120h。 Ⅲ、牛蒡子苷元的分离纯化更多还原

【Abstract】 Fructus Arctii, the seeds of Arctium lappa L (Compositae), is one of the familiar Chinese traditional medicine. The chief effectual components of Fructus Arctii are arctigenin(ACT) and arctiin. The pharmacokinetic study of Fructus Arctii shows that arctiin changes to de-methyl arctigenin quickly in vitro by human intestinal flora. This de-methyl arctigenin becomes arctigenin (ACT) by COMT in the liver. Then arctigenin is taken by blood from head to foot. Actually arctigenin is the chief effectual component of Fructus Arctii. Arctigenin(ACT) has obvious effects such as anti-cancer, anti-virus, calcium antagonist actions and PAF(platelet activating factor) antagonist activity. But the content of the arctigenin (ACT) in Fructus Arctii was very low, only about 0.19%. SO, how to heighten the content of arctigenin (ACT), becomes a hotspot in currently study.Arctiin is one kind of lignin, which will be isomerous with the reaction of acid or alkali, and the activity will be changed. So the Chemistry method to transform arctiin is imperfect. Enzyme method has been reported too, but it’ s also imperfect for its costliness. Now we adopt microorganism to transform arctigenin(ACT), utilize the enzyme excreted by microorganism to decompose arctiin. It will solve the problems of the chemistry and enzyme methods.Microbe can produce abundant enzymes which have the great ability of transformation. So the microbial transformation of the Chinese更多还原