植物内生菌抗菌活性物质研究进展

讨论了利用植物内生菌作为抗菌活性物质重要来源的基本机制 ,简要介绍了内生菌产生抗菌活性物质的研究进展 ,同时提出了利用内生菌筛选抗菌活性物质的策略。     

不同菌种发酵对巴戟天活性成分含量的影响

该研究以工厂巴戟天（Morinda officinalis How.）为对照,研究传统腌制炮制法与不同菌株发酵炮制法对巴戟天活性成分含量的影响。结果表明,传统腌制炮制法优于发酵法炮制法;发酵炮制法中,芽孢杆菌属（Bacillus sp.）DU-106、鼠李糖乳杆菌（Lactobacillus rhamnosus）及植物乳杆菌（Lactobacillus plantarum）发酵法炮制巴戟天均显著提高了工厂巴戟天中的水分含量、多糖含量、游离蒽醌总量、水晶兰苷、果糖、葡萄糖含量（P＜0.05）,而不同程度地消耗了工厂巴戟天中的水溶性浸出物、蔗糖、1-蔗果三糖、耐斯糖、1F-果呋喃糖基耐斯糖,其中酵母菌几乎全部消耗了巴戟天寡糖;比较工厂巴戟天发酵前后各活性成分含量表明,芽孢杆菌DU-106优于鼠李糖乳杆菌及植物乳杆菌,更适合发酵炮制巴戟天,为进一步开发巴戟天炮制技术提供新的方向。     

黄芪内生菌抑菌活性的研究

为了研究药用植物中内生菌的抗菌活性,以黄芪内生菌ZCJ2为材料,对其所产抑菌活性物质的抗菌谱、溶解性及稳定性等进行了系统研究。结果表明,菌株ZCJ2产生的抗菌物质具有较广的抑菌谱,对革兰氏阳性菌、阴性菌都有较强的抑制作用。抗菌物质为水溶性,但是在正丁醇、氯仿、丙酮中不溶解或微溶。抗菌提取物在pH3～12条件下抗菌活性稳定,对热处理、酸碱和紫外线处理具有非常好的稳定性,这可为寻找天然抗菌物质提供资源。      

巴戟天功能因子研究进展

巴戟天是我国著名的四大南药之一,作为药食同源的中草药品种,将其保健功能因子进行开发,用于保健食品是可行的。本文对巴戟天功能因子的研究进展进行了综述,以期找出一条合理的开发途径,提升其利用价值。     

水菖蒲内生菌分离与抗菌活性菌株筛选

对水菖蒲内生真菌进行分离,并进行抗菌活性的筛选。采用改良氯化三苯四氮唑显色(TTC)微量稀释法筛选抗菌活性菌株。以18 种常见导致食品腐败的细菌、酵母菌和霉菌为指示菌研究活性菌株的抗菌能力。结果显示,水菖蒲内存在广泛的具有抗菌活性的内生菌,占内生菌总数的40.7%,高活性菌株占内生菌总数的12.39%。其中S9 菌株发酵液具有抗细菌、酵母菌和丝状真菌的广谱抗菌能力,是潜在的食品防腐抗菌资源。     

鲜天麻内生菌分离鉴定及功能活性探究

目的:明确天麻内生菌及其代谢产物的活性。方法:采用组织匀浆法和划线法从秦巴地区鲜天麻中分离纯化内生菌,测定其抗菌、抗氧化及抗肿瘤活性,并对高活性菌株进行分子生物学鉴定。结果:从鲜天麻内部分离得到4株菌,其中内生菌B1、B2对大肠杆菌和金黄色葡萄球菌具有良好的抗菌活性,内生菌B2对金黄色葡萄球菌抑菌圈直径达26.33 mm。4株菌均有一定的抗氧化活性,其中,内生菌B1对DPPH自由基的清除能力为69.13%。内生菌B2、B3、B4对HEK293T细胞有一定的抑制作用,其中内生菌B2的最高抑制率可达40.40%。分子生物学方法鉴定结果表明,内生菌B1、B2为贝莱斯芽孢杆菌(Bacillus velezensis),内生菌B3为Lelliottia sp.,内生菌B4为水生拉恩菌(Rahnella aquatilis)。结论:分离纯化的鲜天麻内生菌具有抑菌和抗氧化活性。     

基于木脂素生物合成的内生菌发酵五味子研究

采用内生菌发酵法高效生产五味子木脂素成分,通过HPLC法,以4种木脂素成分为对照,筛选出能够提高五味子木脂素的发酵菌株,采用柱色谱法分离纯化发酵五味子中4种主要木脂素成分,并对发酵菌株进行了形态学观察和18SrDNA序列同源性分析。结果表明,内生真菌WJ1能显著提高发酵五味子样品中4种主要木脂素成分,采用柱层析法可分别得到五味子醇甲、五味子酯甲、五味子甲素和五味子乙素,经鉴定发酵菌株WJ1为黑曲霉(Aspergillus niger),上述研究为生产五味子木脂素成分奠定了基础。     

盐生海芦笋抗菌内生细菌的筛选与鉴定

以抗菌活性为指标,从野生海芦笋中筛选与鉴定具有抗菌活性的内生细菌。采用平板分离与斜面纯化的方法,从海芦笋中分离到13株内生细菌,经过对8株病原菌抗菌活性测试,菌株HLS-7和HLS-8对大肠杆菌(Escherichia coli)、金色葡萄球菌(Staphylococcus aureus)、耻垢分枝杆菌(Mycobacterium smegmatis)和白假丝酵母(Candida albicans)均显示了较强的抑制活性,其抑菌圈直径均10 mm;对枯草芽孢杆菌(Bacillus subtilis)、产气肠杆菌(Enterobacter aerogenes)、单增李斯特菌(Listeria monocytogenes)和肺炎克雷伯菌(Klebsiella penumoniae)均显示了中等抗菌活性,表现出广谱的抑菌活性。PCR扩增这2株菌的16S r DNA区域,单克隆后测序进行同源性分析,构建系统发育树,结合形态学观察和生理生化实验,将菌株HLS-7和HLS-8分别鉴定庆生芽孢杆菌(Bacillus qingshengii)和甲基营养型芽孢杆菌(Bacillus methylotrophicus)。通过电喷雾质谱分析这2株菌的发酵产物,结果显示,菌株HLS-7可产生脂肽类化合物Fenycin和Iturin,菌株HLS-8可产生脂肽类化合物Iturin,提示这2株菌的抗菌活性可能源于脂肽化合物。     

南药巴戟天多糖的研究进展

巴戟天是我国著名的四大南药之一,多糖是南药巴戟天的主要功能因子之一,具有多种生理活性。近年来国内外对巴戟天化学成分和药理活性方面的研究进行了大量工作。对巴戟天化学成分及其药理的研究进展已有文献报道,但对巴戟天多糖这一重要活性物质未见有详尽的报道。为了进一步研究和开发利用该植物,对巴戟天多糖成分的药理活性、分离纯化、结构分析、含量等方面的研究进展进行综述。      

南药巴戟天多糖的研究进展

巴戟天是我国著名的四大南药之一,多糖是南药巴戟天的主要功能因子之一,具有多种生理活性。近年来国内外对巴戟天化学成分和药理活性方面的研究进行了大量工作。对巴戟天化学成分及其药理的研究进展已有文献报道,但对巴戟天多糖这一重要活性物质未见有详尽的报道。为了进一步研究和开发利用该植物,对巴戟天多糖成分的药理活性、分离纯化、结构分析、含量等方面的研究进展进行综述。     

诺丽酵素在自然发酵过程中体外抗氧化活性变化及品质研究

以DPPH、ABTS、羟基自由基清除能力和总还原力为评价指标,多体系地考察了诺丽酵素自然发酵过程中抗氧化活性的动态变化,并进行总酚、总黄酮含量与抗氧化活性之间相关性分析和对产品品质进行评价。结果表明,诺丽酵素自然发酵过程中总酚含量在60 d达到最高1.61 mg/mL,78 d后趋于稳定;总黄酮含量发酵至54 d时达到最高0.39 mg/mL,60 d后趋于稳定;DPPH、ABTS和羟基自由基清除能力在发酵至54～66 d达到最高（71.22%、76.21%、58.64%）,总还原能力在72 d达到最高（0.593）;自由基清除能力和总还原力与总酚含量均具有显著的正相关性（P＜0.05）。诺丽酵素的pH值、总酸、蛋白质和还原糖含量分别为3.65、2.48 g/L、0.16 mg/mL和29.35 mg/mL,超氧化物歧化酶（SOD）活性和淀粉酶活性分别达到376.43 U/mL和17.65 U/mL。     

Antibacterial Constituents of Hainan Morinda citrifolia (Noni) Leaves

Noni (Morinda citrifolia L.) is an edible and medicinal plant distributed in Hainan, China. The antibacterial activities of the extracts of water (WE), petroleum ether (PEE), ethyl acetate (EAE), chloroform (CE), and n‐butanol (BE) were assayed by the disk diffusion method. The results showed that the extracts from Noni leaves possessed antibacterial effects against Bacillus subtilis, Escherichia coli, Proteus vulgaris, and Staphylococcus aureus. Among 5 different extracts, the BE produced the best antibacterial activity. The samples were first extracted by ethanol, and the primary compounds in the BE fraction of ethanol extract was further isolated and identified. Six phenolic compounds, including 5, 15‐dimethylmorindol, ferulic acid, p‐hydroxycinamic acid, methyl 4‐hydroxybenzoate, methyl ferulate, and methyl 4‐hydroxycinnamate, were identifiedby NMR. The results indicated that the phenolic compounds might significantly contribute to antibacterial activities of Noni leaves.     

Chemical composition,antioxidant and cytotoxicity activities of the essential oils of Myristica fragrans and Morinda citrifolia

BACKGROUND: In this study the chemical composition, antioxidant activities and cytotoxic effect of the essential oils of Myristica fragrans (nutmeg) and Morinda citrifolia (mengkudu) were determined. RESULTS: Thirty‐eight compounds in nutmeg oil and six compounds in mengkudu oil were identified by gas chromatography–mass spectrometry. The free radical scavenging activity of nutmeg oil was superior of that mengkudu oil. The MTT assay of nutmeg oil on human colorectal carcinoma (HCT‐116) and human breast carcinoma (MCF‐7) cell lines showed IC₅₀ values of 78.61 and 66.45 µg mL^?1, respectively. The mengkudu oil exhibited IC₅₀ values of 91.46 and 78.15 µg mL^?1 for HCT‐116 and MCF‐7, respectively. CONCLUSION: The results showed that nutmeg oil can be developed as potent anti‐cancer and antioxidant drugs. Copyright © 2011 Society of Chemical Industry     

Safety tests and antinutrient analyses of noni (Morinda citrifolia L.) leaf

BACKGROUND: Noni (Morinda citrifolia L.) leaves have a documented history of food use. However, previous safety and antinutrient studies are absent. The current investigation was conducted to assess the utility of noni leaves as food. RESULTS: No evidence of toxicity or differences in weight gain were observed in acute, subacute, and subchronic oral toxicity tests of ethanol–water (1:1 v/v) and hot‐water extracts of noni leaves in mice at doses of 2000, 200, and 20 mg kg^?1 body weight, respectively. Acute systemic anaphylaxis tests of the ethanol–water (4:1 v/v) and hot‐water extracts were negative. Further, leaf proteins were readily digested in simulated gastric fluid. Tannic acid concentrations in frozen and dried leaf were 1.6 and 25.8 g kg^?1, respectively. Phytic acid was not detected in the raw leaf (<1 g kg^?1). The average oxalic acid content was 1 g kg^?1 and was fairly uniform among 22 leaf samples from 11 islands throughout French Polynesia. Similarly, campesterol, stigmasterol, and β‐sitosterol content did not vary widely, suggesting low inter‐island content variability. CONCLUSIONS: The apparent lack of toxicity of the leaves and the hardiness of the plant make it ideal for further agricultural development, especially where sustained growth of other food crops is difficult. Copyright © 2007 Society of Chemical Industry     

A new vegetable oil from noni (Morinda citrifolia) seeds

The nutritional quality and safety of oil extracted from noni (Morinda citrifolia) seeds was evaluated to determine its potential as a useful vegetable oil. The average oil content of noni seeds was found to be 124.9 g kg¹. The mean linoleic acid content of crude noni seed oil was 59.4%. The average β‐sitosterol, campesterol, stigmasterol, and α‐tocopherol contents of noni seed oil were 4310, 2195, 2020, and 382 mg kg^?1, respectively. No evidence of acute oral toxicity was observed for noni seed or the oil at 5 g kg^?1 b.w. and 10 mL kg^?1 b.w., respectively. Noni seed oil was not gentoxic in the Salmonella typhimurium reverse mutation assay or the in vitro mammalian chromosomal aberration assay. These results indicate that noni seeds may be a useful new source of vegetable oil.     

Properties and Applications of Morinda citrifolia (Noni): A Review

Morinda citrifolia commonly known as noni is a perennial plant originating in Southeast Asia, consumed over 2000 years. Due to its versatility of adaptation and use of the structures of the plant for different therapeutic purposes, noni attracted the attention of researchers from the pharmaceutical and food industry. Chemical and nutritional analyzes already performed in M. citrifolia reveal the existence of more than 200 phytochemical substances with bioactive properties such as acids, alcohols, phenols, saccharides, anthraquinones, carotenoids, esters, triterpenoids, flavonoids, glycosides, lactones, iridoids, ketones, lactones, lignans, nucleosides, triterpenides, sterols, and aromatic compounds. The high nutritional value of M. citrifolia may induce therapeutic effects, including antimicrobial and antioxidant properties. The main industrial products from this plant are beverages (juice drinks), powders (from dried fruits), oil (from seeds), and leaf powders. Biological and phytotherapeutic applications of M. citrifolia are promising, but more extensive studies are still required. Thus, this review aims to gather updated and comprehensive information on Morinda citrifolia, discussing its traditional use, biochemical, phytotherapics, and toxicological properties, as well as the recent advances in the processing and standardization of products derived from noni fruit.     

The ripening and aging of noni fruits (Morinda citrifolia L.): microbiological flora and antioxidant compounds

The juice of noni fruit (Morinda citrifolia L.) is claimed to be a natural functional beverage with a growing market both in the USA and Europe. It is traditionally produced by keeping harvested fruit in closed containers for several weeks as the fruit senesces or ages. Little is known about the changes that occur in the juice's microbiological, physicochemical, and functional characteristics during this treatment. Traditional processing was simulated in the laboratory, with samples being recovered and analyzed at various time intervals. At first, fermentation occurred and populations of molds, yeasts, and mesophilic bacteria increased significantly. After 2 weeks, microbial growth changed abruptly, stopping for yeasts, molds, and mesophilic bacteria, and decreasing suddenly for lactic bacteria. Analyses of pH, soluble solids, ethanol, and lactic acid in the fruits confirmed the microbial analyses, indicating initial sensitive variations, followed by values remaining comparatively steady during aging. Vitamin C and total phenol contents also remained constant at 300 ± 60 mg and 50 ± 20 mg GAE, respectively, per 100 g of pulp. Antioxidant capacity likewise remained relatively high at 8 ± 1.5 µmol Trolox^® g^?1. All phenolic compounds, including scopoletin and rutin, varied significantly immediately after harvest but remained more or less steady during aging. Copyright © 2007 Society of Chemical Industry     

Antioxidant and toxicity tests of roasted noni (Morinda citrifolia) leaf infusion

The antioxidant properties and toxicity profile of roasted noni ( Morinda citrifolia L . ) leaf infusion were evaluated. The 2,2-diphenylpicrylhydrazyl (DPPH) radical scavenging activity was greater than green tea infusion (81.6 ± 0.9% vs. 57.5 ± 1.8%, P  < 0.001). The mean quercetin and kaempferol contents of roasted noni leaf infusion, as prepared by the consumer, were 0.24 ± 0.01 and 0.14 ± 0.01 μg mL⁻¹, respectively. Tannic acid content was 10 ± 1 μg mL⁻¹. The infusion was non-mutagenic in the reverse mutation test in Salmonella typhimurium and did not induce primary DNA damage in E. coli PQ37. Further, no significant primary DNA damage was induced by 5,15-dimethylmorindol, which was the only detectable anthraquinone in noni leaves. The infusion was not cytotoxic in the 24 h brine shrimp toxicity test (LC₅₀ > 1 mg mL⁻¹), nor was there any evidence of acute oral toxicity from the freeze–dried infusion in Sprague–Dawley rats (LD₅₀ > 2000 mg kg⁻¹ b.w.).     

Volatile and non‐volatile acids of noni (Morinda citrifolia L.) fruit

BACKGROUND: Volatile and non‐volatile acids were analysed in noni (Morinda citrifolia L.) fruit by a combination of conventional sampling methods with gas chromatography/flame ionisation detection and gas chromatography/mass spectrometry. RESULTS: A total of 34 volatile acids and 26 non‐volatile acids were identified in noni fruit. Octanoic acid (3.06 g kg^?1) and hexanoic acid (0.33 g kg^?1) were the major volatile acids, while malic acid (3.28 g kg^?1), malonic acid (1.46 g kg^?1) and fumaric acid (1.03 g kg^?1) were the main non‐volatile acids. CONCLUSION: The combination of conventional isolation methods and instrumental techniques provided the most representative information so far on noni fruit acids. Copyright © 2009 Society of Chemical Industry     

诺丽自然发酵汁中醋酸菌的分离鉴定及发酵特性

为分析诺丽自然发酵汁中醋酸菌的多样性,丰富诺丽中醋酸菌种属信息,采用传统分离培养和16S rRNA基因序列分析相结合的方法,对诺丽自然发酵汁中的醋酸菌进行分离鉴定和发酵特性研究。结果表明,从不同发酵阶段诺丽自然发酵汁的67 个分离菌株中鉴定出了24 株醋酸菌,分别为Acetobacter fabarum（9 株）、Acetobacter syzygii（7 株）、Acetobacter pasteurianus（2 株）、Acetobacter tropicalis（1 株）、Acetobacter lambici（1 株）和Gluconobacter japonicus（4 株）,其中A. syzygii和A. fabarum为诺丽自然发酵过程中的优势菌种。在发酵性能方面,A. tropicalis N21性能最优,产酸量可达28.92 g/L,在40 ℃高温中仍能良好生长且产酸量为14.85 g/L,乙醇体积分数为7%时,产酸量略有下降,但依然可达23.60 g/L,其耐高温和耐乙醇能力均高于其他菌株。