草果萃取物对金黄色葡萄球菌的抑菌作用及其机理研究  

Bacteriostatic Action and Mechanism of Extract from Amomum tsao-ko on Staphylococcus aureus

作　　者：黄聪亮[1] 彭美芳[2] 陈文学[2] 

机构地区：[1]漳州职业技术学院,漳州363000 [2]海南大学食品学院,海口570028

出　　处：《食品工业》2015年第9期185-188,共4页The Food Industry

基　　金：海南省自然科学基金(211008);海南大学科研启动校基金(kyqd1224)

摘　　要：对草果抑菌物质提取分离,得到石油醚萃取物、氯仿萃取物和乙酸乙酯萃取物,通过生长曲线的绘制,采用便携式溶氧仪和扫描电镜研究其对金黄色葡萄球菌呼吸速率及细胞形态的影响,以探究草果抑菌物质的作用机制。研究结果表明:金黄色葡萄球菌生长曲线各时间点的OD值增长不明显。石油醚萃取物、氯仿萃取物和乙酸乙酯萃取物均能不同程度的抑制细胞呼吸速率,且主要通过糖代谢的三羧酸循环途径;氯仿萃取物和乙酸乙酯萃取物导致细胞大片粘连,对金黄色葡萄球菌细胞膜影响较大。草果萃取物对金黄色葡萄球菌的抑制,可能与其对细胞呼吸及细胞结构的影响直接相关。In order to study the antibacterial mechanism of Amomum tsao-ko extract, the dralied curves were ued in the study, also the effect of petroleum ether extract, chloroform extract and ethyl acetate extract on cell respiratory rate and cell shape of Staphylococcus aureus was detected, adopting portable oxygen analyzer and scanning electron microscopy. The results showed： the growth of Staphylococcus aureus OD value at each point was not obvious in the control group. Pelroleum ether extract, chloroform extract and ethyl acetate extract all inhibited cell respiration by krebs cycle path of glucose metabolism; Chloroform extract and ethyl acetate extract made cells adhesion seriously, and affected the cell of Staphylococcus aureus greatly. It demonslrated that Amomum tsao-ko extract effectively inhibited the growth of Staphylococcus aureus, which maybe directly related to the effect on cell respiration and cell structure.

关 键 词：草果萃取物 金黄色葡萄球菌 抑菌机制 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]