Immunological Activity and Chemical Constituents of Fermentation Product in Cynanchum auriculatum Royle ex Wight
XIANG Jia-jun1, LI Qi-ji2*, YANG Yan2, LIAO Xiu2, YANG Ling2, WANG Li-min2, YANG Juan1,2, YANG Xiao-sheng1,2*
1. School of Pharmaceutical Sciences, Guizhou University,Guiyang 550025, China;
2. The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences, Guiyang 550014, China
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.
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XIANG Jia-jun, LI Qi-ji, YANG Yan, LIAO Xiu, YANG Ling, WANG Li-min, YANG Juan, YANG Xiao-sheng. Immunological Activity and Chemical Constituents of Fermentation Product in Cynanchum auriculatum Royle ex Wight. Chinese Pharmaceutical Journal, 2020, 55(7): 498-503.
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2020, Vol. 55 
