CHINESE JOURNAL OF FOOD HYGIENE A(H1N1),,

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1 392 CHINESE JOURNAL OF FOOD HYGIENE A(H1N1) (1., ; 2., ) :A (H1N1) 1. MTT A (H1N1) 2. Read2muench A(H1N1) 3. (CPE) CPE MTT (TC 0 ) 20gΠml,TC gΠml,,(),,, A(H1N1), A(H1N1),, :;;;; ; A(H1N1) Research on Xinjiang SuoSuo Grape Extract Against Influenza A ( H1 N1) HE Hua, MA Long, XU Liang2jun, SHEN Jian2xin, YANG Hao2feng, LU Yao2qin (Urumqi Municipal Center for Disease Control and Prevention, Xinjiang Wulumuqi , China) Abstract : Objective To research on Xinjiang SuoSuo grape extract against influenza A ( H1N1). MSeC MCSHEEHY ESI2 MSΠMS MSeC [7 ], MSeC, MSeC MSeC,MSeC,, LC2MSΠMS, [1 ] IP C,LISKDJ. Efficacy of cancer prevention by high2selenium garlic is primarily dependent on the action of selenium [ J ]. Carcinogenesis, 1995,16 : [2 ],,,. 4 MNNG [J ].,2008,37 (1) : [3 ] GE HH, CAI XJ,TYSON JF, et al. Identification of selenium species in selenium2enriched garlic, onion and broccoli using high2performance ion chromatography with inductively coupled plasma mass spectrometry detection[j ]. Anal Commun,1996,33 : [4 ],,. [J ].,2005,34 (3) : [5 ] UDEN PC, BOAKYE HT, KAHAKACHCHI C, Tyson JF. Selective Detection and Identification of Se Containing Compounds review and recent Developments[J ]. J Chromatogr A, 2004,1050 (1) : [6 ],,. [J ].,2007,35 (2) : Method 1. Use MDCK cell culture and MTT method on Xinjiang SuoSuo grape polysaccharide, SuoSuo grape flavonoids, total terpene SuoSuo grapes [7 ] MCSHEEHY S, YANG WENJ IE, PANNIER F, et al. Speciation analysis of selenium in garlic by two2dimensional high2performance liquid chromatography with parallel inductively coupled plasma mass spectrometric and electrospray tandem mass spectrometric detection [J ]. Analytica Chimica Acta, 2000, 421 : [: ] :R15 ;TS20715 ;TS20713 ;Q503 :A : (2009) :

2 A(H1N1) 393 against influenza virus A (H1N1) 2type role. 2. Use read2muench method to calculate the TICD 50 in influenza virus A (H1N1) 2 type MDCK cells. 3. By observing cytopathic effect ( CPE), the calculation CPE cytopathic effect inhibition rate, MTT determination of drugs on cells, such as the protection rate to evaluate the SuoSuo grape polysaccharide, total flavonoids, total triterpenoid the effect of anti2influenza virus. Results Determine the total flavonoids of grape Suo Suo largest concentration of non2toxic (TC 0 ) to 20gΠml, Suo Suo total triterpenoid grape TC 0 for the 1 500gΠml. Flavonoids, polysaccharides extract directly inactivated with relatively good, but this triterpenoid, and the role of ribavirin was not obvious. Flavonoids, polysaccharides, triterpenes have therapeutic effects, and the triterpenoid and flavonoidsπs effect of therapeutic than the polysaccharide, the therapeutic effect of ribavirin than flavonoids, polysaccharides, triterpene. Conclusion After studying the characteristics of plant resources in Xinjiang Suo Suo grape extract of anti2influenza virus A ( H1N1) subtype of the role is a multi2 passing, In vitro studies have shown by the different active ingredients of total flavonoids of suo suo grape, suo suo grape polyphenols, Suo Suo grape triterpenoid have a better treatment results to prevention of the influenza virus A ( H1N1) subtype, directly inactivated treatment, can be regarded as anti2influenza medicine resources for further development and utilization. Key word : Flavones ;Polysaccharides ;Triterpenes ;Vitis ;Plant Extracts ;Anti2influenza Virus( H1N1),,,, [1 ], (5 %10 %) (40 %60 %) [2 ],() [3 ],,,,(oleanolic acid, OA) [4,5 ] ; OA [6 ] (proanthyocyanidin, OPC) (Vitis vinifera L. ) SUOSUO 8119 % ;,, (vitaceae),,,,,,,,,,,, [7 ],, ;,, ;, [8 ], [9 ],OA [10,11 ], [4,12-14,16 ], (MDCK), AΠΠ139Π2005 H1N1,, ,, , ,, -, 4812 % ;, 2110 % %( ) L - ( GIBCO) DMEM ( GIBCO) Trypsin ( GIBCO) (BBI) HEPES (Sigma) ( ) A ( H1N1) RDE( )

3 394 CHINESE JOURNAL OF FOOD HYGIENE , 96, (CPE) (TCID 50 ), (TCID 0 ) MDCK : gΠml, gΠml, gΠml MDCK 96,,100 lπ, 4, 37 5 %,,35 d (TC 0 ) : gΠml 4, , 3, (1 ) (2 ) (3 ) :1 :, 100 lπ, 24 h,, 100 TCID 50,100 lπ,2 h,,; 2 :2 h, 2 h,,;3 : 2 h,, 4, 37 5 %,,35 d CPE , CPE, MTT , - (0 %) + (125 %) + + (25 %50 %) (50 %75 %) (75 %100 %), ,, CPE [16 ] :CPE = (CPE - CPE )Π CPE :570 nm MTT, MDCK [16 ] := ( A - A )Π A TICD 50 READ2MUENCH [1 ] A (H1N1) MDCK TICD Π011 ml, TICD Π011 ml, 100 TICD 50 Π011 ml 212 MDCK,,(TC 0 ) 20gΠml, 3 d,; 100gΠml, 20gΠml, gΠml, 300gΠml,1 1 MDCK(CPE) ( gπml) (h) :- MDCK MDCK 213 A(H1N1) , CPE %, CPE,12150 % ;2,CPE %, CPE ;3 CPE,, % A ( H1N1) 1 2, CPE %, CPE

4 A(H1N1) MDCK CPE, MTT A= 570 nm, 1 MDCK, ;2 MDCK,MDCK ;3 MDCK,, A ( H1N1) 1 : 2,20gΠml 10gΠml 115, 2 :10gΠml, ;3 : gΠml 115,,4 1 A(H1N1) MDCK (CPE) ( 400) ;3 CPE, CPE ,,,, (VTT) (OA), [17 ] OA S2180 [18 ],,,,,,,,,,,,,, [19 ] RNA ;, [20 ] [21 ],, (polysaccharides),,,,,, [22 ]

5 396 CHINESE JOURNAL OF FOOD HYGIENE ( gπml) 1 CPE 2 A(H1N1) CPE ( %) 2 CPE CPE ( %) 3 CPE CPE ( %) MDCK ( gπml) 1 ( %) 2 ( %) 3 ( %) GARIE [23 ], [24 ],,,,, [25 ],, 4 A(H1N1) (HA) ( gπml) 1 log 2 log 3 log :- HA,, 312 MDCK,,3,,,,CPE 80 %, ;,

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