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费氏灵芝挥发油的化学成分、抗菌及抗氧化活性

Chemical Composition, Antimicrobial and Antioxidant Activities of the Volatile Oil of Ganoderma pfeifferi Bres.

作者信息

Al-Fatimi Mohamed, Wurster Martina, Lindequist Ulrike

机构信息

Department of Pharmacognosy, Faculty of Pharmacy, Aden University, P.O. Box 5411 (Maalla) Aden, Yemen.

Department of Pharmaceutical Biology, Ernst-Moritz-Arndt-University Greifswald, D-17487 Greifswald, Germany.

出版信息

Medicines (Basel). 2016 Apr 28;3(2):10. doi: 10.3390/medicines3020010.

DOI:10.3390/medicines3020010
PMID:28930120
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC5456227/
Abstract

In a first study of the volatile oil of the mushroom basidiomycete Bres., the chemical composition and antimicrobial and antioxidant activities of the oil were investigated. The volatile oil was obtained from the fresh fruiting bodies of Bres. By hydrodistillation extraction and analyzed by GC-MS. The antimicrobial activity of the oil was evaluated against five bacteria strains and two types of fungi strains, using disc diffusion and broth microdilution methods. In addition, the antioxidant activity of the oil was determined using DPPH assay. Four volatile compounds representing 90.5% of the total oil were identified. The majority of the essential oil was dominated by 1-octen-3-ol (amyl vinyl carbinol) 1 (73.6%) followed by 1-octen-3-ol acetate 2 (12.4%), phenylacetaldehyde 3 (3.0%) and 6-camphenol 4 (1.5%). The results showed that the Gram-positive bacteria species are more sensitive to the essential oil than Gram-negative bacteria. The oil showed strong antimicrobial activity against as well as . Moreover, the oil exhibited strong radical scavenging activity in the DPPH assay. This first report on the chemical composition and biological properties of volatile oil makes its pharmaceutical uses rational and provides a basis in the biological and phytochemical investigations of the volatile oils of Ganodermataceae species.

摘要

在对蘑菇担子菌 Bres. 的挥发油进行的首次研究中,对该油的化学成分、抗菌和抗氧化活性进行了研究。挥发油从 Bres. 的新鲜子实体中通过水蒸馏提取获得,并通过气相色谱 - 质谱联用(GC - MS)进行分析。使用纸片扩散法和肉汤微量稀释法评估该油对五种细菌菌株和两种真菌菌株的抗菌活性。此外,使用二苯基苦味酰基自由基(DPPH)测定法测定该油的抗氧化活性。鉴定出四种占总油 90.5% 的挥发性化合物。大部分精油以 1 - 辛烯 - 3 - 醇(戊基乙烯基甲醇)1(73.6%)为主,其次是 1 - 辛烯 - 3 - 醇乙酸酯 2(12.4%)、苯乙醛 3(3.0%)和 6 - 莰醇 4(1.5%)。结果表明,革兰氏阳性菌比革兰氏阴性菌对精油更敏感。该油对 以及 表现出较强的抗菌活性。此外,在 DPPH 测定中该油表现出较强的自由基清除活性。这份关于 Bres. 挥发油化学成分和生物学特性的首次报告使其药用具有合理性,并为灵芝科物种挥发油的生物学和植物化学研究提供了基础。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/db46/5456227/3ec6f93664c4/medicines-03-00010-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/db46/5456227/3ec6f93664c4/medicines-03-00010-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/db46/5456227/3ec6f93664c4/medicines-03-00010-g001.jpg

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