Immunological Activity and Chemical Constituents of Fermentation Product in Cynanchum auriculatum Royle ex Wight / 中国药学杂志

ABSTRACT

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.