韭菜提取物对2株细菌生长的影响  

Effect on Allium tuberosum extractive to two kinds of bacteria

作　　者：崔东亚[1] 杨美玲[2] 屈永安[1] 郝浩永[1] 蒋继志[3] 

机构地区：[1]运城学院生命科学系,山西运城044000 [2]运城学院应用化学系 [3]河北大学生命科学学院

出　　处：《现代预防医学》2013年第4期727-729,共3页Modern Preventive Medicine

基　　金：运城学院科学研究项目(200623)

摘　　要：目的检测韭菜中对大肠杆菌和金黄色葡萄球菌中的抑制成分。方法基于传统的物质分离处理,分析粗蛋白和粗多糖对大肠杆菌和金黄色葡萄球菌生长的影响。结果韭菜中存在水溶性蛋白质抑菌成分,且抑菌成分经过80℃处理后仍保留着抑菌活性。结论韭菜中含有未知的蛋白抑菌成分,对革兰阳性细菌的抑制效果好于对革兰阴性细菌的抑制效果。OBJECTIVE To test the effect of the antibacterial materials in Allium tuberosum to Staphylococcus Aureus and Es- cherichia Coll. METHODS Based on the traditional protocol of the separation, crude protein and poIysaccharide were obtained and used to antimicrobial test in vitro. RESULTS There were some water-soluble antibacterial proteins in the Allium tuberosum and the antibacterial activity can resist in the condition of 80℃. CONCLUSION There are unknown antibacterial proteins in A1- lium tuberosum and these kinds of anti-proteins are more effective on gram-positive bacteria than gram-negative bacteria.

关 键 词：韭菜 提取物 抑菌 

分 类 号：R378[医药卫生—病原生物学]