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Endophytic fungi for improving content of main active ingredients of schisandra chinensis through fermentation method

A technology of Schisandra chinensis and active ingredients, applied in the field of endophytic fungi, to achieve the effect of saving drug resources

Inactive Publication Date: 2012-09-12
HEILONGJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

There is no report on the relevant research on the fermentation of Schisandra chinensis

Method used

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  • Endophytic fungi for improving content of main active ingredients of schisandra chinensis through fermentation method
  • Endophytic fungi for improving content of main active ingredients of schisandra chinensis through fermentation method
  • Endophytic fungi for improving content of main active ingredients of schisandra chinensis through fermentation method

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specific Embodiment approach 1

[0018] Specific embodiment 1: In this embodiment, the endophytic fungus that increases the content of the main active components of Schisandra chinensis through fermentation is Aspergillus penicillioides WT4, which has been preserved in the China Center for Type Culture Collection, and the preservation number is CCTCC No: M2012043, the preservation address is Wuhan University, Wuhan, and the preservation date is February 29, 2012.

[0019] In this embodiment, after Aspergillus penicillioides WT4 was cultured on PDA solid medium for 7 days, the mycelium texture was velvety, with a large number of conidia structures, dark green, white edges, no exudate, and light mildew smell, the opposite side of the colony is light yellow to dark green in varying degrees, the conidia head of the strain is loose cylindrical, the conidiophores are slender, the apical capsule is flask-shaped, a few apical capsules are nearly rod-shaped, and the conidia are spherical when mature or nearly spherica...

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Abstract

The invention relates to an endophytic fungi for improving content of main active ingredients of schisandra chinensis through a fermentation method. The endophytic fungi is Aspergilluspenicillioides WT4 which is preserved in the China Center for Type Culture Collection (CCTCC) with preservation numbers of CCTCC No: M2012043 in Wuhan University in Wuhan city, and the preservation date is February 29, 2012. The WT4 in the endophytic fungi can remarkably improve the main active ingredients of the schisandra chinensis, such as schizandrin, schisantherin, deoxyschizandrin and schisandrin b. Therefore, in the raw material production with the purpose of obtaining the schizandrin, the schisantherin, the deoxyschizandrin and the schisandrin b, people can select schisandra chinensis endophytic fungi WT4 to ferment the schisandra chinensis to improve the yield and save medicinal resources.

Description

technical field [0001] The present invention relates to an endophytic fungus. Background technique [0002] Schisandra chinensis (Turcz.) Baill.], the dry and mature fruit of Schisandra chinensis (Turcz.) Baill.], is a functional health food that is both edible and medicinal. The active ingredients of Schisandra chinensis are lignans represented by schisandra alcohol A, schisandrin ester A, schisandrin A, schisandrin B, etc. These ingredients have obvious anti-cancer, anti-inflammatory, sedative, anti-anxiety, protective Liver cells have anti-chemical liver damage and antibacterial effects, and are now widely used in the pharmaceutical and food industries. Due to the increasing demand for Schisandra chinensis, the gradual reduction of forest area and blind excavation, the resources of Schisandra schisandra are facing challenges. At present, Schisandra chinensis is an endangered medicinal plant under the national third-level key protection. [0003] Fermentation technology ...

Claims

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Application Information

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IPC IPC(8): C12N1/14C12R1/66
Inventor 郑春英刘玉洁陆欣媛
Owner HEILONGJIANG UNIV
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