摘要
目的探讨麦芽醇提物对肠道微生物的抗菌活性及体外的抑菌机制。方法微量肉汤稀释法测定各微生物的最小抑菌浓度(MIC)和最小杀菌浓度(MBC),在不同时间点绘制麦芽醇提物处理前后大肠埃希菌和金黄色葡萄球菌的生长曲线。通过荧光显微镜、结晶紫染色实验以及乳酸脱氢酶活性、碱性磷酸酶含量变化来探究其作用机制。结果麦芽醇提物对选取的8种肠道微生物抑菌效果明显,其中对大肠埃希菌与金黄色葡萄球菌MBC均为25,MIC均为12.5 mg·mL^(-1)。经麦芽醇提物作用后,与对照组相比,大肠埃希菌和金黄色葡萄球菌生物膜形成能力减弱,且呈剂量依赖关系;随着麦芽醇提物浓度的增加,在细菌暴露于2MIC的条件下,其细胞膜的破损程度相较于对照组比较严重;细菌乳酸脱氢酶活性也随着浓度的增加逐渐下降,与对照组相比差异有统计学意义;大肠埃希菌与金黄色葡萄球菌的碱性磷酸酶分别在3 h、6 h时活性最高,随之趋于平稳。结论麦芽醇提物对肠道微生物具有显著的抗菌活性,主要通过破坏细胞膜的完整性导致胞内物质外泄造成细菌死亡。
Objective To determine the antibacteria activity of alcoholic extract of malt on intestinal microorganisms and elucidate its antibacteria mechanism in vitro.Methods The minimum inhibitory concentration(MIC)and minimum bactericidal concentration(MBC)of each microorganism were determined with the microbroth dilution method.The growth curves of Escherichia coli and Staphylococcus aureus were plotted before and after the treatment with alcoholic extract of malt at various time points.The mechanism of action was measured by fluorescence microscopy,crystal violet staining experiments,lactate dehydrogenase activity assays,and alkaline phosphatase content analyses.Results Maltol extract showed significant antibacterial effect against 8 intestinal microorganisms,with MIC and MBC against Escherichia coli and Staphylococcus aureusall all measured at 25 and 12.5 mg·mL^(-1),respectively.Biofilm formation ability of Escherichia coli and Staphylococcus aureus was dose-dependently weakened ad compared with that of the control group.At 2MIC,the cell membrane damage in the bacteria treated with alcoholic extract of malt,was very severe compared with that of the control group.Additionally,bacterial lactate dehydrogenase activity decreased gradually with increasing alcoholic extract of malt concentration,obviously different with that of the control group.Alkaline phosphatase content peaked at 3 hours for Escherichia coli and 6 hours for Staphylococcus aureus before the stabilizing.Conclusion Maltol extract demonstrates great antibacterial activity against intestinal microorganisms primarily by disrupting the cell membrane integrity,causing intracellular substance leakage and bacterial death.
作者
陶梦娟
张莉
武华军
金文平
巴红平
王彬
陈永刚
TAO Meng-juan;ZHANG Li;WU Hua-jun;JIN Wen-ping;BA Hong-ping;WANG Bin;CHEN Yong-gang(Department of Medicine,Wuhan University of Science and Technology,Wuhan 430065;First Institute of Food Quality and Safety Supervision and Inspection of Hubei,Wuhan 430075;Department of Clinical Laboratory,Wuhan Center for Clinical Laboratory,Wuhan 430030;Department of Pharmacy,Wuhan Third Hospital,Wuhan 430060)
出处
《中南药学》
CAS
2024年第9期2374-2379,共6页
Central South Pharmacy
基金
湖北省重点研发计划项目(No.2023BCB033)。
关键词
麦芽醇提物
肠道微生物
抑菌机制
alcoholic extract of malt
gut microbe
antibacteria mechanism
