大蒜中生理活性物质对致病细菌的体外抑制作用  

In Vitro Antibacterial Activity of Physiologically Active Substances from Garlic

作　　者：孙桂琳[1] 王红丽[1] 苟萍[1] 田歆珍[1] 

机构地区：[1]新疆大学生命科学与技术学院,新疆乌鲁木齐830046

出　　处：《生物技术》2008年第3期59-61,共3页Biotechnology

摘　　要：目的:从鲜蒜中提取蒜氨酸、蒜氨酸酶和蒜素,测定了蒜氨酸、蒜氨酸酶、蒜氨酸+蒜氨酸酶、蒜素和蒜汁对10种致病细菌的抑菌作用及最低抑菌浓度。方法:采用平板打孔法和液体2倍稀释法。结果:蒜氨酸酶、蒜氨酸+蒜氨酸酶、蒜素和蒜汁对金黄色葡萄球菌、大肠杆菌、鲍曼不动杆菌等10种菌株的抑菌环直径均大于7mm,蒜氨酸+蒜氨酸酶对鲍曼不动杆菌的抑菌作用是50mg/mL氨苄青霉素的1.5倍。蒜氨酸+蒜氨酸酶对金黄色葡萄球菌、类产碱假单胞菌和福氏志贺氏菌的MIC为0.19mg/mL。结论:蒜氨酸酶、蒜氨酸+蒜氨酸酶、蒜素和蒜汁在体外具有明显的抑菌作用。Objective： AUiin, alliinase, allicin and garlic juice were extracted from fresh garlic. Minimal inhibitory concentrafion（MIC） and inhibitoion of alliin, alliinase, mixture of alliin and alliinase, allicin and garlic juice on ten species of bacteria were determined.Method： Using the plate diluting method and solutions dilution method.Result： The average diameter of the inhibition rings of AUiinase, mixture of alliin and alliinase, allicin, garlic juice to 10 bacteria were all over 7mm,Inhibitoion of mixture of alliin and alliinase on Acinetobacter baumanii was 1.5 times stronger than 50mg/mL ampiciUin The mixture of alliin and allicinase was the nase mixture for Staphylococcus aureus, Pseudomonas and most effective on antibacterial activity. The MIC of alliin and allici- Acinetobacter baumanii were 0.19mg/mL. Conclusion： Alliinase, mixture of alliin and alliinase, allicin, garlic juice had remarkable bacteriostatic action in vitro.

关 键 词：蒜氨酸 蒜氨酸酶 蒜素 抑菌作用 最小抑菌浓度 

分 类 号：R28[医药卫生—中药学]