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草果提取物对金黄色葡萄球菌抑菌机制的初探 认领 被引量:9

Antibacterial mechanism of extract from Amomum tsao-ko on Staphylococcus aureus
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摘要 对草果抑菌物质进行初步提取和分离,研究石油醚萃取物、氯仿萃取物、乙酸乙酯萃取物和正丁醇萃取物对金黄色葡萄球菌生长曲线及膜通透性的影响,探讨草果提取物的抑菌机理。结果表明,乙酸乙酯萃取物和氯仿萃取物最小抑菌浓度最小均为1.25mg/mL,石油醚萃取物为2.5mg/mL,正丁醇萃取物为5mg/mL。在草果提取物最小抑菌浓度作用下,金黄色葡萄球菌生长曲线各时间点的OD值增长不明显,细胞膜通透性有所提高,其中蛋白质含量呈小幅度降低,菌液电导率呈上升趋势。草果提取物能有效地抑制金黄色葡萄球菌的生长,可能与其对金黄色葡萄球菌细胞膜和细胞壁的破坏直接相关。 In order to study the antibacterial mechanism of Amomum tsao-ko extract,the growth curve,protein content,broth conductivity were detected,including petroleum ether extract,chloroform extract,ethyl acetate extract, n -butanol extract after which were primarily separated. Chloroform extract,ethyl acetate extract minimum inhibitory concentration (MIC) were 1.25mg/mL, petroleum ether extract MIC was 2.5mg/mL, n-butanol extract MIC was 5mg/mL,under the action of Amomum tsao-ko extract MIC,the growth of Staphylococcus aureus OD value at each point was not obvious in the control group,the cell membrane permeability was increased ,and protein content was slightly reduced ,broth conductivity was improved. The study demonstrated that Amomum tsao-ko extract effectively inhibits the growth of Staphylococcus aureus,which maybe directly related to destruction of the Staphylococcus aureus membrane and cell wall.
作者 彭美芳 陈文学 李宇真 童惠珠 仇厚援 PENG Mei-fang, CHEN Wen-xue, LI Yu-zhen, TONG Hui-zhu, QIU Hou-yuan (College of Food Science and Engineering, Hainan University, Haikou 570228, China)
出处 《食品工业科技》 CAS CSCD 北大核心 2013年第24期79-82,共4页 Science and Technology of Food Industry
基金 基金项目:海南省自然科学基金资助项目(312073,211008) 海南大学科研启动基金(kyqd1224).
关键词 草果提取物 金黄色葡萄球菌 抑菌机理 Amomum tsao-ko extract Staphylococcus aureus antibacterial mechanism
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