Bian Ai-hua, Gao Wen-yuan, Wang Juan
School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, China.
Zhongguo Zhong Yao Za Zhi. 2008 Dec;33(23):2737-40.
To investigate the effects of several additives (sodium acetate, phenylalanine and amidocaproic acid) on glycyrrhizin production in Glycyrrhiza uralensis cells.
The different concentration of additives were administrated into the medium at the beginning of the culture. The glycyrrhizin content in G. uralensis cells was analyzed by HPLC.
The lower sodium acetate concentration of 0.1 mmol x L(-1) enhanced the glycyrrhizin content by 2.4 times and the higher sodium acetate concentration resulted in the higher accumulation of cell biomass. Glycyrrhizin content increased slightly when the phenylalanine dosages increased gradually from 0.1-2 mmol x L(-1). The highest glycyrrhizin content of 14.10 microg x g(-1) was obtained with the addition of 2 mmol x L(-1) phenylalanine which was 3.60 times compared with the control. The addition of 0.1 mmol x L(-1) amidocaproic acid increased the glycyrrhizin content by 2. 24 times. With the increase of the concentration of amidocaproic acid, the glycyrrhizin content decreased slightly and the higher concentration of 2 mol x L(-1) inhibited the accumulation of glycyrrhizin.
The addition of sodium acetate, phenylalanine and amidocaproic acid to the medium were effective approaches to enhance the glycyrrhizin content in G. uralensis cells.
研究几种添加剂（醋酸钠、苯丙氨酸和氨基己酸）对乌拉尔甘草细胞中甘草酸产生的影响。
在培养开始时将不同浓度的添加剂加入培养基中。通过高效液相色谱法分析乌拉尔甘草细胞中的甘草酸含量。
较低浓度的醋酸钠（0.1 mmol·L⁻¹）使甘草酸含量提高了2.4倍，而较高浓度的醋酸钠导致细胞生物量积累增加。当苯丙氨酸剂量从0.1 - 2 mmol·L⁻¹逐渐增加时，甘草酸含量略有增加。添加2 mmol·L⁻¹苯丙氨酸时获得了最高的甘草酸含量14.10 μg·g⁻¹，是对照组的3.60倍。添加0.1 mmol·L⁻¹氨基己酸使甘草酸含量提高了2.24倍。随着氨基己酸浓度的增加，甘草酸含量略有下降，较高浓度的2 mol·L⁻¹抑制了甘草酸的积累。
向培养基中添加醋酸钠、苯丙氨酸和氨基己酸是提高乌拉尔甘草细胞中甘草酸含量的有效方法。
