Evaluation of the Anti-Influenza Type A (H1N1) Effect on Liquid Fermentation Sanghuangporus Sanghuang Mycelia

Abstract

本研究旨在利用细胞试验评估液态发酵桑黄(Sanghuangporus sanghuang)菌丝体萃取物之抗A型流感病毒(H1N1)的能力，并进而分析活性所在之分层。实验使用MTS法评估桑黄菌丝体萃取物分别在预防、共培养以及治疗三种试验中减轻病毒对于宿主细胞的毒杀性的效果。结果显示酒萃物优于水萃物，再将酒萃物进行层析分离，共获得四种分层，分别为水层(PlH2O)、1-丁醇层(PlBtOH)、二氯甲烷层(PlDCM)以及己烷层(PlHex)。其中，以PlBtOH、PlDCM两组在预防试验、共培养试验以及治疗试验中，皆可见显著提升细胞存活率之效果(p The purpose of this study was to evaluate the anti-influenza (H1N1) effect in vitro using submerge fermentation of Sanghuangporus sanghuang mycelia with cell test and analyze its active compound fractions. Three different timing (pre-treatment, co-treatment and post-treatment) of infection was used to evaluate the anti-influenza effect. MTS assay was used after treatment to analysis if Sanghuangporus sanghuang mycelia extracts can effectively lower the H1N1 virus cytotoxicity. The results showed that ethanol extract had better protective effect than the water extract. Next, the ethanol extract was partition to four fractions: water layer (PlH2O), 1-butanol layer (PlBtOH), dichloromethane layer (PlDCM) and hexane layer (PlHex). Among these fractions, both PlBtOH and PlDCM showed that it can significantly improve the cell protective effect in the pre-treatment, co-treatment and post-treatment group (p