Xu Xiao-Xin, Li Xue-Jiao, Pan Ke-Wen, Deng Liang, Xia Shu-Biao, Dong Jian-Wei
Yunnan Key Laboratory of Pharmacology for Natural Products, School of Pharmaceutical Science, Kunming Medical University, Kunming, China.
College of Chemistry and Environmental Science, Qujing Normal University, Qujing, China.
Nat Prod Res. 2024 Oct 7:1-7. doi: 10.1080/14786419.2024.2412843.
Gardeniae Fructus, the dried fruit of , was fermented with DQWM-G11. The antibacterial activities of the fermented and non-fermented products were measured and the transformation of chemical constituents was detected. The results revealed that DQWM-G11 fermented Gardeniae Fructus (AFGF) possessed a stronger antibacterial effect with a minimal inhibitory concentration (MIC) value of 256 μg/mL, compared to the raw material (MIC: > 1024 μg/mL). An undescribed microbial transformation reaction was discovered, where geniposide () was transformed into 1β-methoxyl-4-epigardendiol (), which was then verified. The produced component exhibited a stronger antibacterial effect (MIC: 256 μg/mL) than raw geniposide () (MIC: >1024 μg/mL), indicating that the increased activity of Gardeniae Fructus was due to the biotransformation. The discovery of this microbial transformation reaction will provide an important theoretical basis for further developing and applying Gardeniae Fructus and geniposide.
栀子，即茜草科植物栀子的干燥成熟果实，用DQWM - G11进行发酵。测定了发酵产物和未发酵产物的抗菌活性，并检测了化学成分的转化情况。结果表明，与原料（最低抑菌浓度：>1024μg/mL）相比，DQWM - G11发酵栀子（AFGF）具有更强的抗菌效果，最低抑菌浓度（MIC）值为256μg/mL。发现了一种未描述的微生物转化反应，其中栀子苷（）转化为1β - 甲氧基 - 4 - 表栀子二醇（），并得到了验证。所产生的成分表现出比未加工的栀子苷（MIC：>1024μg/mL）更强的抗菌效果（MIC：256μg/mL），这表明栀子活性的增强是由于生物转化。这种微生物转化反应的发现将为栀子和栀子苷的进一步开发和应用提供重要的理论依据。
