蔓越莓制剂抑制P菌毛阳性大肠埃希菌对红细胞黏附作用的研究  

Effect of Anti-Adhesion Activity on P-Fimbriated Escherichia Coli by Application of Different Cranberry Products in Vitro

作　　者：王波[1] 连奔[1] 周琦[1] 曹眸[1] 张浩[1] 彭宜红[1] 屠静[1] 刘毅[2] 魏红[3] 王娜[3] 

机构地区：[1]北京大学医学部病原生物学系,100191 [2]北京大学营养与保健食品评价中心 [3]天津天狮生物工程有限公司

出　　处：《天津医药》2009年第9期743-746,I0001,共5页Tianjin Medical Journal

摘　　要：目的:利用蔓越莓抑制P菌毛阳性大肠埃希菌对P血型红细胞黏附作用的体外模型,检测中国(国产1组和2组)和美国(美国组)3个不同产地蔓越莓制剂抑制细菌对红细胞的黏附作用。方法:以P菌毛阳性大肠埃希菌与人P血型红细胞结合引起的血凝现象为基础,辅助染色标本和显微镜镜下观察,分别检测蔓越莓在水制剂中和二甲基亚砜(DMSO)中的血凝抑制作用。结果:美国产蔓越莓水制剂和DMSO制剂最低有效血凝抑制浓度分别为11.25g/L和5.11g/L;国产1组蔓越莓水制剂和DMSO制剂最低有效血凝抑制浓度分别为9.38g/L和17.04g/L;国产2组蔓越莓DMSO制剂最低有效血凝抑制浓度为20.45g/L,而其水制剂在体外实验中未见有效的血凝抑制作用。结论:不同产地的蔓越莓制剂对P菌毛阳性大肠埃希菌引起的血凝现象均有不同程度的抑制作用,提示蔓越莓制剂具有不同程度的抑制P菌毛阳性大肠埃希菌对细胞的黏附及致病作用。Objective：To investigate the effects of anti-adhesion activity of different cranberry products grown in China and United State by establishing a cell model of P-fimbriated Escherichia coli （P＊-E.coli） from epithelial cells in vitro. Methods： Based on the hemagglutination caused by P-fimbrial adhesion of P＊E.coli with P blood group＇s erythroeytes, antiadhesion activity of cranberry product was detected by bacterial hemagglutination inhibition （HGI） test in vitro. Results： The minimum effective concentrations of HGI were 11.25 g/L in water solution and 5.11 g/L in DMSO solution for the cranberry products in USA group, and 9.38 g/L in water solution and 17.04 g/L in DMSO solution in domestic group 1, and 20.45 g/L of DMSO solution in domestic group 2. But bacterial HGI was not detected in water solution of domestic group 2. Conclusion： The results suggested that the cranberry products from China and USA may enhance anti-adhesion activities for P＊-E.coli in vitro. This study demonstrated the effective inhibition of bacterial hemagglutination by domestic-original cranberry products in vitro.

关 键 词：纤毛 细菌 大肠杆菌 红细胞 血型抗原 蔓越莓 

分 类 号：R87[医药卫生—运动医学] R378.21[医药卫生—临床医学]