蜜环菌多糖对小鼠免疫功能的影响

蜜环菌多糖(100mg/kg·d×5d,ig)能显著增加正常小鼠和注射环磷酰胺所致免疫功能抑制小鼠的溶血素生成。当剂量为50mg/kg·d×5d,ig时,它还能显著增加正常小鼠的空斑形成细胞数。体外试验,蜜环菌多糖(10、50μg/ml)显著增强刀豆素A诱导的小鼠淋巴细胞增殖反应,但对二硝基氯苯所致小鼠迟发型过敏反应无显著增强作用。此外,蜜环菌多糖还能增加小鼠静注碳粒廓清速率及腹腔巨噬细胞的吞噬百分数和吞噬指数。     

复方天麻蜜环菌片治疗紧张性头痛临床观察

目的：观察复方天麻蜜环菌片治疗紧张性头痛的疗效及安全性。方法：100例紧张性头痛患者随机分为两组各50例。治疗组予复方天麻蜜环菌片250 mg,po tid;对照组给予吲哚美辛肠溶片25 mg,po tid。疗程均为28 d。结果：治疗后两组患者头痛发作次数均较治疗前减少（P〈0.05）,疼痛持续时间缩短（P〈0.05）,疼痛积分和生活质量指数明显改善（P〈0.001）;两组间治疗后比较,头痛发作次数和持续时间、生活质量积分差值、疼痛缓解和生活质量改善的总有效率差异均有统计学意义（P〈0.05）。治疗组1例患者因不良反应而退出试验。两组不良反应发生率分别为20.0%和28.0%。结论：复方天麻蜜环菌片治疗紧张性头痛疗效显著,安全性高,与传统标准治疗相比某些指标尚有优势。     

蜜环菌菌丝体化学成分的研究——Ⅴ.蜜环菌辛素和蜜环菌壬素的分离与鉴定

从人工液体发酵培养的蜜环菌[Armillaria mellea(Vahl.ex Fr.)Quel.]菌丝体的石油醚提取物中,经硅胶柱层析,低压柱层析和制备性薄层层析分离得到两个新的原伊鲁烷型倍半萜芳香酸酯类化合物。命名为蜜环菌辛素(armillarilin)和蜜环菌壬素(armillarinia),根据光谱(UV,IR,~1HNMR,~(13)CNMR和MS)分析,推定它们的化学结构分别为Ⅰ和Ⅱ。     

蜜环菌菌丝体化学成分的研究——Ⅴ.蜜环菌辛素和蜜环菌壬素的分离与鉴定

从人工液体发酵培养的蜜环菌[Armillaria mellea(Vahl.ex Fr.)Quel.]菌丝体的石油醚提取物中,经硅胶柱层析,低压柱层析和制备性薄层层析分离得到两个新的原伊鲁烷型倍半萜芳香酸酯类化合物。命名为蜜环菌辛素(armillarilin)和蜜环菌壬素(armillarinia),根据光谱(UV,IR,¹HNMR,¹³CNMR和MS)分析,推定它们的化学结构分别为Ⅰ和Ⅱ。     

蛭芪康胶囊的质量控制研究

目的：建立蛭芪康胶囊的质量控制方法。方法：采用薄层色谱法对制剂中的天麻蜜环菌粉、大黄、黄芪进行定性鉴别。采用3,5-二硝基水杨酸光度法（DNS）测定制剂多糖含量,采用Folin-酚法（Lowry法）测定制剂肽含量。结果：定性鉴别检出制剂中的天麻蜜环茵粉、大黄、黄芪;DNS法测定结果,多糖在6．412—32．060μg·ml-1的范围内呈良好的线性关系（r=0．9995）,平均回收率为95．86％,RSD为0．86％（n=6）;Folin-酚法测定结果,肽在0．0597～0．2984mg·ml-1范围内呈良好的线性关系r=0．9990）,平均回收率为100．3％,RSD为1．88％（n=6）。结论：本方法简便、准确,可作为该制剂的质控方法。     

复方天麻蜜环糖肽片治疗偏头痛疗效分析

目的探讨复方天麻蜜环糖肽片治疗偏头痛的疗效。方法将112例偏头痛患者随机单盲分为治疗组和对照组各56例，治疗组给予复方天麻蜜环糖肽片，4片／次，3次／d；对照组给予盐酸氟桂利嗪，每晚口服10mg，均治疗3个月，随访3个月。结果2组头痛发作和持续时间均较治疗前明显减少或缩短（P〈0．05），治疗组较对照组更加明显（P〈0.05）。治疗组显效率和总有效率明显高于对照组，有统计学意义（P〈0．01）。结论复方天麻蜜环糖肽片治疗偏头痛疗效肯定。     

蜜环菌菌丝体化学成分的研究——Ⅶ.丙酮提取物中化学成分的分离与鉴定

自人工液体发酵生产的白磨科(Tricholomataceae)蜜环菌[Armiilaria meilea(Vahl.exFr.)Quel.]菌丝体的丙酮提取物中分离得到八个化合物,其中三个为原伊鲁烷型倍半萜醇芳香酸酯类化合物。根据光谱(UV,IR,~1H-NMR,~(13)C-NMR,2D-NMR和MS)分析,其中一个为已知物4′-methylmelledonal(Ⅰ),两个为新化合物即密环菌丑素(armillaritin)和蜜环菌寅素(armillarivin),其结构分别为式Ⅱ和Ⅲ。另外五个为已知物赤藓醇(D-erythritol),甘露醇(Dmannitol),杜鹃花酸(azclaic acid)、苔藓酸(orsellinic acid)和甘油醇-α-单油酸酯(glycerin-α-monooleate)。     

蜜环菌菌丝体化学成分的研究——Ⅶ.丙酮提取物中化学成分的分离与鉴定

自人工液体发酵生产的白磨科(Tricholomataceae)蜜环菌[Armiilaria meilea(Vahl.exFr.)Quel.]菌丝体的丙酮提取物中分离得到八个化合物,其中三个为原伊鲁烷型倍半萜醇芳香酸酯类化合物。根据光谱(UV,IR,¹H-NMR,¹³C-NMR,2D-NMR和MS)分析,其中一个为已知物4′-methylmelledonal(Ⅰ),两个为新化合物即密环菌丑素(armillaritin)和蜜环菌寅素(armillarivin),其结构分别为式Ⅱ和Ⅲ。另外五个为已知物赤藓醇(D-erythritol),甘露醇(Dmannitol),杜鹃花酸(azclaic acid)、苔藓酸(orsellinic acid)和甘油醇-α-单油酸酯(glycerin-α-monooleate)。     

HPLC法测定蜜环菌中麦角甾醇含量

目的建立蜜环菌中麦角甾醇含量的测定方法。方法采用高效液相色谱方法,采用Diamonsil(TM)C18分析柱(250mm×4.6mm,5μm),流动相为甲醇,流速1.0mL/min,检测波长283nm;柱温25℃。结果麦角甾醇进样量在2～8μg之间与峰面积呈良好的线性关系,r=0.9999;平均回收率为99.72%,RSD为0.19%。方法具有较高的专属性、准确性、重现性和可行性。结论该方法简便、准确、线性范围宽、灵敏度好,为蜜环菌质量评价提供了可靠依据。     

响应面试验设计优选山楂最佳蜜制工艺

目的优选山楂最佳蜜制工艺。方法以儿茶素、表儿茶素、金丝桃苷、异槲皮苷、原花青素B2、多糖含量为评价指标,采用响应面试验设计,对烘制温度、烘制时间、加蜜量3个因素进行考察。结果 100 g山楂加入15 g炼蜜,100℃下烘制90 min为最佳条件,测得多糖含量为40.2 mg/g,儿茶素含量为0.65 mg/g,表儿茶素含量为1.1 mg/g,原花青素B2含量为1.0 mg/g,金丝桃苷含量为0.57 mg/g,异槲皮苷含量为0.54 mg/g。结论该方法稳定可行,可用于山楂蜜制的研究。     

诱导子对野罂粟悬浮培养细胞中活性生物碱产生的作用考察

研究了真菌诱导子和金属诱导子对野罂粟培养细胞中生物碱(野罂粟碱和黑龙辛甲醚)产生的影响。在野罂粟悬浮培养细胞中加入真菌和金属诱导子以考察其对细胞生长和野罂粟生物碱产生的作用，并利用HPLC法测定了培养物中野罂粟碱和黑龙辛甲醚的含量。结果显示密环菌诱导子可使黑龙辛甲醚的含量达0．026mg/g，野罂粟碱的含量由0．0159提高到0．0178mg/g；灰葡萄孢菌可使黑龙辛甲醚含量达0．0346mg/g;Zn^2 和Cu^2 可使黑龙辛甲醚的含量由0．0252mg/g分别提高到0．0282和0．0395mg/g.本研究表明，添加适量的真菌和金属诱导子可使野罂粟碱和黑龙辛甲醚的含量有不同程度的提高。     

湘莲酿造酒的研制

目的用湘莲做黄酒。方法优化酿造酒的生产工艺。结果按糯米∶莲子(W/W)=0∶100、20∶80、40∶60、50∶50、80∶20、100∶0进行原料配比,用清水洗净,30～40℃水浸泡3～4h,蒸汽蒸煮20～30min,摊凉至30～35℃,加入根霉曲与酵母曲,入坛,28～30℃发酵24～36h,按干原料∶20～24度酒=1∶4～5(W/V)加入调制好的白酒,拌匀,25～28℃后酵8～10d,均能酿造出理想的酿造酒,后酵时间延长,酒香味好,还可以根据需要进行酒的甜度调配。100%莲子酒的主要成分为蛋白质5.7%、氨基酸1.9%、总糖162.2g/L、总酸4.6g/L、总酯3.97g/L、维生素C6.2mg/100mL、酒精度21%～24%。结论湘莲黄酒营养丰富,莲子成分经过酒曲发酵后是否产生对人体有害的物质,还待进一步研究。     

黄绿蜜环菌经济价值及可持续利用的探讨

黄绿蜜环菌是一种重要的蕈菌资源。本文对黄绿蜜环菌的生态学特性、地理分布、经济价值及研究现状进行了分析,并探讨了黄绿蜜环菌的可持续应用前景。     

怀牛膝多糖的柱前衍生化-HPLC指纹图谱建立及单糖成分含量测定

目的:建立怀牛膝多糖的柱前衍生化-高效液相色谱(HPLC)指纹图谱,测定其主要单糖成分的含量,为怀牛膝饮片的质量评价提供参考.方法:以10批不同生产厂家的怀牛膝饮片为样品,采用水提醇沉法提取其多糖后,以三氟乙酸进行水解,再采用1-苯基-3-甲基-5-吡唑啉酮衍生化处理后,进行HPLC分析.色谱柱为Hanbon Hede...     

Dealcoholated red wine induces autophagic and apoptotic cell death in an osteosarcoma cell line

Until recently, the supposed preventive effects of red wine against cardiovascular diseases, the so-called “French Paradox”, has been associated to its antioxidant properties. The interest in the anticancer capacity of polyphenols present in red wine strongly increased consequently to the enormous number of studies on resveratrol. In this study, using lyophilized red wine, we present evidence that its anticancer effect in a cellular model is mediated by apoptotic and autophagic cell death. Using a human osteosarcoma cell line, U2Os, we found that the lyophilized red wine was cytotoxic in a dose-dependent manner with a maximum effect in the range of 100–200 μg/ml equivalents of gallic acid. A mixed phenotype of types I/II cell death was evidenced by means of specific assays following treatment of U2Os with lyophilized red wine, e.g., autophagy and apoptosis. We found that cell death induced by lyophilized red wine proceeded through a mechanism independent from its anti-oxidant activity and involving the inhibition of PI₃K/Akt kinase signaling. Considering the relative low concentration of each single bioactive compound in lyophilized red wine, our study suggests the activation of synergistic mechanism able to inhibit growth in malignant cells.     

Differential Adsorption of Ochratoxin A and Anthocyanins by Inactivated Yeasts and Yeast Cell Walls during Simulation of Wine Aging

The adsorption of ochratoxin A (OTA) by yeasts is a promising approach for the decontamination of musts and wines, but some potential competitive or interactive phenomena between mycotoxin, yeast cells, and anthocyanins might modify the intensity of the phenomenon. The aim of this study was to examine OTA adsorption by two strains of Saccharomyces cerevisiae (the wild strain W13, and the commercial isolate BM45), previously inactivated by heat, and a yeast cell wall preparation. Experiments were conducted using Nero di Troia red wine contaminated with 2 μg/L OTA and supplemented with yeast biomass (20 g/L). The samples were analyzed periodically to assess mycotoxin concentration, chromatic characteristics, and total anthocyanins over 84 days of aging. Yeast cell walls revealed the highest OTA-adsorption in comparison to thermally-inactivated cells (50% vs. 43% toxin reduction), whilst no significant differences were found for the amount of adsorbed anthocyanins in OTA-contaminated and control wines. OTA and anthocyanins adsorption were not competitive phenomena. Unfortunately, the addition of yeast cells to wine could cause color loss; therefore, yeast selection should also focus on this trait to select the best strain.     

Pharmacokinetic and pharmacodynamic interactions of diazepam with different alcoholic beverages

Summary Twenty paid healthy students ingested diazepam 10 mg 30 min after the administration of ethanol 0.8 g/kg. The alcoholic beverage used was varied in randomized double-blind experiments, which were repeated at one-month intervals. Psychomotor performance, plasma diazepam, and alcohol concentration in breath were measured 30, 60, 90 min and 2, 3, 4, 6 and 24 h after the ingestion of diazepam. Beer and white wine elevated the plasma level of diazepam and the effect lasted for up to 2 h. Whisky elevated the diazepam level for 90 min. Red wine did not affect it significantly. The alcohol-diazepam combination impaired tracking skills and oculomotor co-ordination and enhanced nystagmus, more than diazepam alone. Red wine produced a breath alcohol concentration higher than after white wine. More nystagmus was recorded after red wine and diazepam, although white wine led to a higher plasma diazepam concentration. It appears that simultaneous ingestion of alcohol and diazepam accelerates the absorption of diazepam. This pharmacokinetic alteration may not contribute much to the combined psychomotor effects of diazepam and alcohol, which were mainly due to pharmacodynamic interaction at receptor level.     

Production stability of active polysaccharides of Dendrobium huoshanense using long-term cultures of protocorm-like bodies

In this study, the production stability of active polysaccharides in protocorm-like bodies (PLBs) induced from the seedling segments of Dendrobium huoshanense C. Z. Tang et S. J. Cheng was investigated during long-term subculture. Subcultures were conducted once every 30 days. With an average inoculum of 39 g/L fresh PLBs, the increase in biomass ranged from 95.7 g/L to 103.9 g/L in fresh weight and 3.2 g/L to 3.4 g/L in dry weight during eighteen continuous subcultures while polysaccharide content in PLBs was from 0.8 mg/g Fw (mg polysaccharide per gram PLBs in fresh weight) to 1.0 mg/g Fw. In addition, polysaccharides from all cultures showed a similar potential of stimulating interferon gamma (IFN-gamma) release in the supernatant of splenocytes and tumor necrosis factor alpha (TNF-alpha) release in the supernatant of peritoneal macrophages. To elucidate the genetic basis of polysaccharide production stability in long-term subculture of PLBs, the genetic fingerprints by RAPD were further analyzed using plantlets from PLB development. Results showed that there is no evidence of genetic variation both within the plantlets from the different subcultures of PLBs and between long-term subcultures and the donor plants.     

银杏蜜环口服溶液中单糖HPLC特征图谱及其质量评价

目的 利用HPLC建立银杏蜜环口服溶液中糖的特征图谱，并对不同来源的银杏蜜环口服溶液质量进行评价。方法 采用1-苯基-3-甲基-5-吡唑啉酮（1-phenyl-3-methyl-5-pyrazolone，PMP）柱前衍生HPLC，结合中药指纹图谱相似度分析软件对4批次市售银杏蜜环口服溶液和6批次自制口服溶液中单糖进行相似度分析，同时通过对组方中成分单糖组成进行测定，对共有峰进行了归属和确认。结果 通过对自制口服溶液与市售口服溶液的HPLC特征图谱进行研究，确定了5个共有峰，经过归属验证，分别为甘露糖、鼠李糖、葡萄糖、半乳糖和阿拉伯糖，相似度介于0.998~1.000之间；同时对口服溶液及其组方中原药材进行了单糖组成测定，发现水解口服液中单糖来源于蜜环菌粉、银杏叶提取物及矫味剂甜菊糖；进一步对不同厂家的银杏叶提取物和蜜环菌粉进行单糖组成测定，结果显示不同厂家的银杏叶提取物和蜜环菌粉单糖组成有明显差异。最后通过对口服液及其原辅料中多糖进行提取、测定，发现口服液中多糖主要来源于蜜环菌粉。结论 本研究建立的方法能较全面地体现银杏蜜环口服溶液组分中单糖的特征，将市售口服溶液、自制口服溶液及其原药材的水解单糖进行归属及溯源，可用于口服液及其原料药材、辅料的质量评价。     

蒲地灌肠液中总多糖含量测定与方法学验证

目的 建立蒲地灌肠液中总多糖的含量测定方法。方法 采用苯酚-硫酸法显色,紫外分光光度法在488.8 nm波长处测定总多糖的含量。结果 总多糖在0~22.635 mg/L范围内呈良好线性关系;其回归方程为Y=0.062 06 X-0.003 34（r=0.999 8）,回收率为98.36%,RSD为2.34%（n=6）。结论 该方法灵敏、快速、准确、可靠,可用于蒲地灌肠液中总多糖含量的测定。