Chiang Chien-Chi, Huang Tzu-Ning, Lin Yu-Wei, Chen Kai-Hsien, Chiang Been-Huang
Institute of Food Science and Technology, National Taiwan University , Taipei 106, Taiwan.
J Agric Food Chem. 2013 Sep 25;61(38):9160-5. doi: 10.1021/jf402187q. Epub 2013 Sep 10.
The antiproliferation activity of the ethanol extract of A. cinnamomea mycelium on hepatocellular cancer cells HepG2 was found to be associated with aroma intensity of the broth during fermentation. We hypothesized that some of the volatile compounds are the precursors of the key bioactive component 4-acetylantroquinonol B of this fungus. The major volatile compounds of A. cinnamomea were identified by GC/MS, and they are oct-1-en-3-ol, linalool, methyl phenylacetate, nerolidol, γ-cadinene and 2,4,5-trimethoxybenzaldehyde (TMBA). TMBA and nerolidol were further selected and used as supplements during fermentation. It was found that both of them could increase the production of 4-acetylantroquinonol B and enhance the antiproliferation activity of the fungus. In addition, the TMBA was identified as the most promising supplement for increasing the bioactivity of A. cinnamomea during cultivation.
发现肉桂酸曲霉菌丝体乙醇提取物对肝癌细胞HepG2的抗增殖活性与发酵过程中肉汤的香气强度有关。我们推测一些挥发性化合物是这种真菌关键生物活性成分4-乙酰安曲霉素B的前体。通过气相色谱/质谱法鉴定了肉桂酸曲霉的主要挥发性化合物，它们是1-辛烯-3-醇、芳樟醇、苯乙酸甲酯、橙花叔醇、γ-杜松烯和2,4,5-三甲氧基苯甲醛（TMBA）。进一步选择TMBA和橙花叔醇并在发酵过程中用作补充剂。结果发现，它们都能增加4-乙酰安曲霉素B的产量并增强真菌的抗增殖活性。此外，TMBA被确定为培养过程中提高肉桂酸曲霉生物活性最有前景的补充剂。
