Effect of Antrodia camphorata fermentation broth cultivated for various time periods on the viabilities of tumor cells

• Main Authors: Szu-Wei Chen, 陳思瑋
• Other Authors: Been-Huang Chiang
• Format: Others
• Language: zh-TW
• Published: 2004
• Online Access: http://ndltd.ncl.edu.tw/handle/65226188836346852408

碩士 === 國立臺灣大學 === 食品科技研究所 === 92 === The objectives of this research were to study the effects of Antrodia camphorata fermentation broth cultivated for various time periods on the viabilities of six tumor cells, and the compounds in the fermentation broth responsible for the antitumor functions. This research was carried out in three parts. In the first part of this research, the results showed that cultivation time didn’t affect the pH of the fermentation broth. The mycelium content of the fermentation broth increased with the cultivation time, but reached its maximum in 6 weeks. The solid content of the filtrate of the fermentation broth, on the other hand, decreased with cultivation time. In addition, the solid content of EtOH extract of mycelium (EEM) increased with cultivation time up to 6 weeks, and then decreased; but the solid content of EtOH extracts of filtrate (EEF) decreased with cultivation time. Moreover, the results indicated that the crude triterpenoids in both EEM and EEF increased with cultivation time. All of the extracts inhibited the growth of the six tumor cells investigated in this study, but it was unable to find out the most representative relationship between inhibition of the growth of six tumor cells by all the samples and the cultivation time in this part of the research. In the second part, the results showed that the effect of inhibition of the growth of six tumor cells by the crude triterpenes of EEM increased with the cultivation time, but the inhibitory effect by the crude triterpenes of EEF didn’t related to the cultivation time. The crude triterpenes extracted from the mycelium cultivated for 8 weeks had the most significant inhibitory effect on the HeLa cells. In the third part of this research, the mycelium cultivated for 8 weeks was extracted by different solvents to yield 7 fractions, and they were named Fc1, Fc2, Fc3, Fc4, Fc5, Fc6 and Fc7. Among these fractions, Fc1, Fc2, Fc3, Fc4 and Fc7 showed inhibitory effect on the growth of HeLa tumor cell, and Fc7 (Ps. Fc7 was also crude triterpenes.) has the lowest IC50 (17.5 μg/ml). The HPLC analysis indicated that there were two compounds (Rt 33.54 and Rt 36.24 min) existed in the mycelium of A. camphorata were highly correlated to the anti-tumor activity of the fermentation process. These two compounds might be used as marker during fermentation process.