不同附加物对甘草悬浮培养细胞中甘草酸积累的影响

Effect of additives on accumulation of glycyrrhizin in suspension culture cells of Glycyrrhiza uralensis

目的:研究醋酸钠、苯丙氨酸、亮氨酸对甘草细胞悬浮培养中甘草酸积累的影响。方法:在培养的第0天,向培养基中加入各种附加物,甘草酸的含量分析采用高效液相色谱法。结果:较低浓度的醋酸钠(0.1 mmol.L-1)可以较明显的促进甘草细胞中甘草酸的积累,其含量为对照组的2.40倍。当苯丙氨酸添加浓度由0.1 mmol.L-1增加到2 mmol.L-1时,细胞中甘草酸的含量逐渐提高。2 mmol.L-1的苯丙氨酸使甘草酸的含量达到14.10μg.g-1,为对照组的3.60倍。添加0.1 mmol.L-1亮氨酸使甘草酸的含量提高了2.24倍。随着亮氨酸添加浓度的增加,甘草细胞中甘草酸的含量逐渐降低,添加2 mmol.L-1亮氨酸对甘草酸积累有明显的抑制作用。结论:甘草细胞悬浮培养中,适量的添加醋酸钠、苯丙氨酸及亮氨酸等附加物是提高细胞中甘草酸含量的有效方式之一。

Objective： To investigate the effects of several additives （sodium acetate, phenylalanine and amidocaproic acid） on glycyrrhizin production in Glycyrrhiza uralensis cells. Method： 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. Result： The lower sodium acetate concentration of 0. 1 mmol ·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·L^-1. The highest glycyrrhizin content of 14. 10 μg·g^-1 was obtained with the addition of 2 mmol ·L^-1 phenylalanine which was 3.60 times compared with the control. The addition of 0. 1 mmol·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·L^-1 inhibited the accumulation of glycyrrhizin. Conclusion： The addition of sodium acetate, phenylalanine and amidocaproic acid to the medium were effective approaches to enhance the glycyrrhizin content in G. uralensis cells.