Investigation On The Antimicrobial Active Substances From The Special Food Zanthoxvlum Bunseanum Leaves

The leaves of Zanthoxylum bungeanum,a unique spice having typical pungent sensation,are a popular food with antipruritic,insecticidal and fungicidal functions in tradition of China,but its bioactive components for pathogenic bacteria inhibition are yet to be verified.In this thesis,the crude extracts against a variety of pathogenic bacteria and found for the first time that the crude extracts of Zanthoxylum bungeanum leaves have anti-drug-resistant Candida albicans activity.Then,preliminary chemical composition analysis of the ethyl acetate layer of Zanthoxylum bungeanum leaves was performed by LC-MS and 40 compounds were identified,29 compounds were isolated and identified by means of separation,qinbunamide A(1),qinbunamide B(2),γ-sansho?l(3),(-)-asarinin(4),(-)-kobusin(5),(-)-xanthoxylol-4’-O-γ,γ-dimethylallyl ether(6),(+)-magnolin(7),(+)-eudesmin(8),planispine A(9),(+)-piperitol(10),nodakenetin(11),bargapten(12),imperatorin(13),demethylsuberosin(14),pubinernoid A(15),linalyl-β-glucopyranoside(16),(3S,5R,6S,7E)-5,6-epoxy-3-hydroxy-7-megastigmen-9-one(17),(3R,6R,7E)-3-hydroxy-4,7-megastigmadien-9-one(18),linalyl-O-β-D-glucoside(19),(-)epicatechin(20),quercetin(21),4′-O-methyl catechin(22),1H-indole-3-carbaldehyde(23),14-N-formyldihydrorutaecarpine(24),2,6,2′,6′-tetramethoxy-4,4′-bis(2,3-epoxy-1-hydroxypropyl)biphenyl(25),cinnamic acid(26),loliolide(27),4-hydroxy-3-methoxybenzaldehyde(28),2,4-dihydroxy-6-methoxy acetophenone(29)and their antifungal bioactivity against drug-resistant Candida albicans were evaluated in vitro and in vivo in experiments.As a result,compounds γ-sansho?l(3),(+)-piperitol(10)and 2,4-dihydroxy-6-methoxy acetophenone(29)showed anti-drug-resistant Candida albicans activity and showed significant synergistic effects with fluconazole.Compound 29 significantly inhibited oral infections caused by Candida albicans in mice in in vivo experiments;compounds 3,10 and 29 may achieve antifungal effects by disrupting the biofilm of the fungus.The preliminary results of the paper suggest that pepper leaves have a promising potential to be developed into functional health foods or natural supplements with fungal inhibitory effects.