Study On The Chemical Constituents Of Acori Tatarinowii Schott And The Screening For Active Parts On Neuroprotection And Antimicrobial Activities

Objectives The chemical constituents of Acori tatarinowii Schott were systematicallyextracted and separated to obtain compounds. The constituents, neuroprotection andantimicrobial activity of non-processed, traditional honey-processed, and Huihoney-processed Acori tatarinowii Schott were analysed and compared according the methodof "Prescription of Huihui".Methods The75%ethanol extracts of the non-processed Acori tatarinowii Schott wereprepared by microwave extraction, which were successively extracted with ethyl acetate andbutanol to get different polar fractions after recovering the solvents. The different polarfractions were isolated and pured by means of various chromatographic techniques such assilica gel, Sephadex LH-20and preparative HPLC, and their structures were elucidated on thebasis of spectroscopic data analysis. The non-processed, traditional honey-processed, and Huihoney-processed Acorus tatarinowii Schott were extracted through75%ethanol usingultrasonic extraction method. The extraction was partitioned by ethyl acetate, butanol,successively. Then, the extractants were analyzed on the basis of HPLC. Rotenone model andserum-treated model were applied to nerve cell damage model, to screen and compare theirprotective effect on nerve cells. In order to investigate antimicrobial activity of the extractantsfrom non-processed, traditional honey-processed, and Hui honey-processed Acori tatarinowiiSchott, tube dilution method was used as the activity monitoring method. Moreover,Staphyloccocus aureus, Pesudomonas aeruginosa and Proteus vulgaris were used as tested pathogens.Results1. Seven compounds, which were isolated from the non-processed Acori tatarinowiiSchott(structrue as Fig.1), were as elucidated as calamendiol (1), β-asarone (2), phthalic aciddibutyl ester (3), enone (4), asaronaldehyde (5), β-sitosterol (6), α-asarone (7). Compound1and4were obtained from the plant for the first time.2. The constituents of non-processed, traditional honey-processed, and Huihoney-processed Acori tatarinowii Schott were significant differences. The small polarcomponents content of honey-processed Acori tatarinowii Schott were significantly lowerthan that of non-processed materials.3. Compared with rotenone-treated group, the cell survival of six experimental groupswas slightly reduced, but there was no significant difference; Compared with serum-treatedgroup, the cell survival of three ethyl acetate extraction experimental groups was significantlyreduced (P <0.01). Butanol extractant of the non-processed Acori tatarinowii Schott andethyl acetate extractant of the traditional honey-processed Acori tatarinowii Schott showedthe higher antimicrobial activity among these extractants. Ohers had lower or no activity.Conclusions1．Seven compounds were isolated and identified from the ethyl acetate extracts and then-butanol extracts, including one sesquiterpene, two steroidal and four aromatic compounds.Compound1and4were first isolated from Acori Tatarinowii Schott.2．The honey-processed methods of Acori Tatarinowii Schott in "Hui prescription",especially before it’s processed, which had a big difference with the honey-processed oftraditional Chinese medicine. The chemical composition of non-processed and the two kindsof honey-processed Acori Tatarinowii Schott were analyzed by HPLC, which were proved tobe significant differences between the two kinds of honey-processed. That was providedreferences for further study of the chemical composition of non-processed, traditional honey-processed and Hui honey-processed Acori Tatarinowii Schott.3．Preliminary study on the differences in the activity of neuroprotection betweennon-processed, traditional honey-processed, and Hui honey-processed Acori TatarinowiiSchott extracts. Damaging to nerve cells by rotenone model and serum-treated model, wefound that the three kinds of extracts did not show significant improvement.4． It was confirmed that the n-butanol extract of the non-processed and the ethylacetate extract of the traditional processed had significant antibacterial activity, but the Huihoney-processed had no antibacterial activity.