小菜蛾抗菌肽凝胶剂的制备及抗菌活性研究  

Preparation and antibacterial activity of antimicrobial peptide CA gel

作　　者：刘朝勇[1,2] 肖云芝[1,2] 李晓荣[1,2] 万露[1] 李瑞生[1] 韩晋[1] 袁海龙[1] 

机构地区：[1]中国人民解放军第302医院,北京100039 [2]成都中医药大学药学院,成都611137

出　　处：《中国新药杂志》2015年第15期1711-1714,1719,共5页Chinese Journal of New Drugs

基　　金：国家"重大新药创制"科技重大专项(2012ZX09J12108-04C)

摘　　要：目的:制备小菜蛾抗菌肽(px CECA1 from Plutella xylostella,CA)凝胶剂并对其体外抑菌活性进行研究。方法:用正交设计方法优化凝胶剂处方;HPLC法测定制剂中的小菜蛾抗菌肽含量;动态透析法测定制剂的体外释放特性;细菌生长曲线来评价CA凝胶剂的抗菌活性。结果:小菜蛾抗菌肽凝胶剂具有良好的缓释性能和抗菌活性。结论:该制剂工艺稳定可行,为抗菌肽制剂研究提供参考依据。Objective： To prepare px CECA1 from Plutella xylostella（ CA） gel and investigate its in vitro antibacterial activity. Methods： An orthogonal design method was applied to determine gel formulation,and CA content in the formulation was measured by HPLC. In vitro release from this formulation was measured using dynamic dialysis method. Bacterial growth curves were used to evaluate the advantages of CA gels. Results： CA gel had good release properties and antimicrobial activity. Conclusion： The preparation process is feasible,and it provides a new type of antimicrobial peptide formulation.

关 键 词：小菜蛾抗菌肽(CA) 凝胶剂 抗菌活性 

分 类 号：R944[医药卫生—药剂学]