Study On The Chemical Constitutions And Research On Pharmacologic Activity Of The Fermentation Of Inonotus Obliquus

Inonotus obliquus is widely used in folk medicine in Siberia, North America and North Europe since16century. However, artificial taming of Inonotus obliquus on large scale has not come true yet. The origin mainly depends on collection, while Inonotus obliquus grows slowly under natural conditions. This makes the development and exploitation of Inonotus obliquus suffering confinement. To gain the fermentation products by submerged fermentation has advantages of short cycle and high production and it has become an effective way to get active ingredient of Inonotus obliquus. In this paper, fermentation products were cultured by liquid submerged fermentation. The chemical constitutions of the fermented products from Inonotus obliquus were performed systematically. The extraction, purification, pharmacological activity of compounds were studied. The results demonstrated that the fermentation products of Inonotus obliquus possessed a significant antibacterial activity, and the effect of inhibition on a-Glucosidase was also obvious.1.The chemical constitutions of the fermented products from Inonotus obliquus were performed systematically. The methods of solvent extraction, silica gel column chromatography, HPLC and GC-MS were used to investigate ligarine and ethyl acetate extracts of fermentation products of Inonotus obliquus. The spectrum displayed34bonds and29compounds were identified in ligarine extract. Four compounds separated from ethyl acetate extract were identified by modern spectrum technology (such as MS,1H-NMR,13C-NMR). The compounds were benzoic acid, monomethyl oxalate,3β,22-dihydroxy-lanosta-7,9(11)24-triene and betulin, respectively. Benzoic acid was first founded in Inonotus obliquus.2.Kirby-Bauer method was used to observe the antibacterial active of different polar fraction of fermentation extract of Inonotus obliquus. Gram-positive bacteria including Staphylococcus aureus, kocuria kristinae and Streptococcus faecalis and Gram-negative bacteria including Escherichia coli, Salmonella typhimurium, Enterobacter sakazakii and Pesudomonas pyocyaneum were used for the tested bacteria. Penicillin and streptomycin were chosen as positive control. The result indicated that the ligarine and ethyl acetate fraction of fermentation extract both showed antibacterial activity, while the ethyl acetate fraction prossessed significant antibacterial activity and the antibacterial activity on kocuria kristinae was82.61%. It was confirmed that the antimicrobial active site was probably compoundⅠ in ethyl acetate extract by comparing the antibacterial effect of compound I and ethyl acetate fraction.3.The experiment discussed the inhibition effect of monomethyl oxalate on α-Glucosidase. DMSO(lmg/mL) and α-Glucosidase(lU/mL) were putted in to tribasic potassium phosphate buffer,37℃ water-bath for10min, then different concentration of monomethyl oxalate and PNPG(50mmol/ml) were added,37℃water-bath for20min. In the end of reaction, Na2CO3was added. The absorbance was measured at400nm. The result showed that monomethyl oxalate could inhibite a-Glucosidase.