乳酸杆菌代谢产物对引起阴道炎常见细菌的抑制作用的初步探讨

目的探讨乳酸杆菌代谢产物对临床常见引起阴道炎的大肠埃希菌、铜绿假单胞菌、金黄色葡萄球菌、白色念珠菌、伤寒杆菌和肠球菌的抑菌作用。方法采用营养琼脂平板培养基定量涂菌,国际标准药敏杯给药的药敏试验法,检测乳酸杆菌代谢产物对大肠埃希菌、铜绿假单胞菌、金黄色葡萄球菌、白色念珠菌、伤寒杆菌和肠球菌的抑菌环的大小。结果乳酸杆菌代谢产物对大肠埃希菌、铜绿假单胞菌、金黄色葡萄球菌和伤寒杆菌有明显的抑菌作用,对肠球菌、白色念珠菌无抑菌作用。结论在临床上可应用乳酸杆菌及其制剂调节阴道微生态平衡,治疗细菌性阴道炎。     

凝结芽胞杆菌TBC 169株对肠道致病菌的抑菌作用

目的 研究凝结芽胞杆菌TBC 169株对大肠埃希菌、痢疾志贺菌、伤寒沙门菌、普通变形杆菌、铜绿假单胞菌和金黄色葡萄球菌的抑制作用。方法 先将大肠埃希菌、痢疾杆菌等6种菌分别进行单独培养,测定不同培养时间内的pH和活菌数,然后将凝结芽胞杆菌TBC 169株分别和致病菌进行混合培养,再测pH和活菌数,并与单独培养时的测定情况进行比较。结果 凝结芽胞杆菌TBC 169株对大肠埃希菌、痢疾志贺菌、伤寒沙门菌等6种菌均有明显的抑制作用,尤其是对伤寒沙门菌和铜绿假单胞菌的抑制作用更强。结论 凝结芽胞杆菌TBC 169株对肠道致病菌有显著的抑制作用。     

乳酸杆菌代谢产物对一些常见菌黏附阴道上皮细胞的抑制作用的初步探讨

目的 探讨乳酸杆菌代谢产物对大肠埃希菌、铜绿假单胞菌、金黄色葡萄球菌和白色念珠菌黏附阴道上皮细胞的抑制作用.方法 刮取健康妇女阴道上皮细胞进行体外培养,观察在乳酸杆菌代谢产物的干预下大肠埃希菌、铜绿假单胞菌、金黄色葡萄球菌和白色念珠菌黏附阴道上皮细胞的情况.结果 和结论 乳酸杆菌代谢产物能够明显抑制大肠埃希菌、铜绿假单胞菌、金黄色葡萄球菌和白色念珠菌对阴道上皮细胞的黏附.     

西瓜藤提取物的抑菌作用研究

采用琼脂稀释法研究西瓜藤提取物的体外抑菌作用,用小鼠腹腔注射金黄色葡萄球菌法研究80%醇提物的体内抑菌作用。结果表明:西瓜藤提取物对金黄色葡萄球菌、大肠埃希氏菌、铜绿假单胞菌、伤寒沙门氏菌、枯草芽孢杆菌和肺炎克雷伯氏菌均有不同程度的抑制作用,但对链球菌作用不明显。其中80%醇提取物和乙酸乙酯萃取物抑制金黄色葡萄球菌活性最好,其最低抑菌浓度(MIC)分别为4.2、8.4mg.mL-1。体内实验也表明,乙醇提取物具有较好的抑菌作用。西瓜藤提取物具有抑菌活性,在抑菌方面有一定开发前景。     

槐花与伪品茉莉花的鉴别及对正常菌群影响

槐花来源于豆科植物槐树sophora japomcal（L）的干燥花。槐花中主要有芸香甙、槲皮素、槐花米甲素（黄酮类）和缩合鞣质等药效成分。缩合鞣质,一般由儿茶素组成,结构复杂,不能水解。缩合鞣质和黄酮是茶多酚的主要成分对普通变形杆菌、金葡葡球菌、表皮葡萄球菌、变形链球菌、肉毒杆菌、霍乱弧菌、黄色弧菌、副溶血弧菌、嗜水气单胞嗜水亚种、大肠埃希菌、肠炎沙门菌、铜绿假单胞菌、福氏痢疾杆菌、宋氏痢疾杆菌、伤寒杆菌、副伤寒杆菌、黄色溶血性葡萄球菌、金黄色链球菌及真菌具有很强的抑制作用。     

戴氏虫草抗紫外线及对巨噬细胞吞噬功能影响

采用孔雀绿比色法研究了戴氏虫草菌丝体水提物在体外对小鼠腹腔巨噬细胞吞噬功能的影响,同时采用紫外线辐射的方法测定了其对金黄色葡萄 球菌,大肠埃希氏菌,铜绿假单胞菌,枯草芽胞杆菌抗紫外线辐射的保护效应,其结果表明：戴氏虫草菌丝体水提物在较高浓度下能够抑制小鼠腹腔巨噬细胞的吞噬功能,但在较低浓度下却能拮抗氧化可的松对小鼠腹腔巨噬细胞吞噬功能的抑制,对金黄色葡萄球菌,大肠埃希氏菌,铜绿假单胞菌,枯草芽胞杆菌抗紫外线辐射具有一定的保护效应。     

蛇毒抗菌的比较性研究

目的 研究蛇毒粗毒的抗菌作用,并比较不同蛇毒对不同细菌的抑制效果.方法 采用抑菌环法测定蛇岛蝮、江浙蝮和短尾蝮蛇毒粗毒对金黄色葡萄球菌、枯草芽孢杆菌、大肠埃希菌、铜绿假单胞菌以及白色念珠菌的抗菌作用,比较不同蛇毒粗毒的抗菌效果;加入过氧化氢酶(catalase),考察蛇毒抗菌作用的变化.结果 (1)3种蛇毒粗毒对5种细菌均呈现不同程度的抑制作用.(2)3种蛇毒粗毒对5种细菌的抑制作用大小依次为:金黄色葡萄球菌＞白色念珠菌＞大肠埃希菌或铜绿假单胞菌＞枯草芽孢杆菌.(3)加入catalase后,蛇毒的抗菌作用明显减弱.结论 (1)3种蛇毒粗毒均具有一定的抗菌作用,并具有明显抑菌选择性.(2)3种蛇毒的抗菌效果不同,蛇岛蝮蛇抗菌作用最强.(3) catalase能显著降低蛇毒的抗菌活性,表明L-氨基酸氧化酶是蛇毒起抗菌作用的主要成分.     

金枝蛇伤药酒体外抗蛇毒与抗菌的实验研究

目的探讨金枝蛇伤药酒抗5种蛇毒与4种细菌的效果。方法采用鲎试剂试管凝集反应法检测金枝蛇伤药酒对蝰蛇、竹叶青蛇、五步蛇、眼镜蛇、蝮蛇蛇毒的抗毒效果,采用滤纸片法检测金枝蛇伤药酒对大肠埃希氏菌、金黄色葡萄球菌、铜绿假单胞菌、粪肠球菌的抑制效果。结果金枝蛇伤药酒浓度为1.0ml/ml时,可抑制以上5种蛇毒;浓度为0.5ml/ml时,可抑制五步蛇、竹叶青蛇、眼镜蛇蛇毒;浓度为0.3ml/ml时,仅能抑制五步蛇蛇毒;浓度为0.1ml/ml时,无抑制作用。金枝蛇伤药酒对金黄色葡萄球菌、粪肠球菌抑制作用较强,对大肠埃希氏菌、铜绿假单胞菌也有一定的抑制作用。结论金枝蛇伤药酒有较好的抗蛇毒与抗菌的作用。     

2009年度宁波市妇儿医院主要病原菌的临床分布及耐药性分析

目的了解宁波市妇儿医院主要病原菌的临床分布及耐药性分析。方法血液培养采用法国生物梅里埃公司的BacT/Alert3D,菌株鉴定采用法国生物梅里埃公司的VITEK 60分析仪,药敏试验采用K-B法,纸片扩散确证试验检测ESBLs。结果前10位细菌构成比依次是大肠埃希菌(13.4%)、白色念珠菌(8.7%)、阴道加德纳菌(7.8%)、表皮葡萄球菌(6.9%)、金黄色葡萄球菌(5.6%)、肺炎克雷伯菌(4.9%)、鲍曼复合醋酸钙不动杆菌(3.9%)、粪肠球菌(D群)(3.1%)、铜绿假单胞菌(2.7%)和溶血葡萄球菌(2.0%)。大肠埃希菌539株中产ESBLs阳性率为52.5%,肺炎克雷伯菌195株中产ESBLs阳性率为45.2%。大肠埃希菌主要分离于尿液,其次是脓液/切口。肺炎克雷伯菌在痰及咽拭子中所占比例最高。46株铜绿假单胞菌和11株鲍曼复合醋酸钙不动杆菌对亚胺培南耐药。结论对产ESBLs的肺炎克雷伯菌和大肠埃希菌、耐甲氧西林金黄色葡萄球菌(MRSA)和耐甲氧西林凝固酶阴性葡萄球菌(MRCNS)、耐亚胺培南的鲍曼复合醋酸钙不动杆菌和铜绿假单胞菌,应加强隔离预防,控制在医院内的扩散,减少耐药菌株产生。     

铜绿假单胞菌体外抑菌活性研究

目的 观察铜绿假单胞菌抗菌物质对鲍曼不动杆菌等细菌的体外抑菌效果.方法 用交叉条带实验方法检测了铜绿假单胞菌对鲍曼不动杆菌、耐甲氧西林表皮葡萄球菌和粪肠球菌的体外抑制活性.结果 铜绿假单胞菌对鲍曼不动杆菌、耐甲氧西林表皮葡萄球菌和粪肠球菌体外抑菌活性良好,10株铜绿假单胞菌中,有8株对鲍曼不动杆菌的抑制率均达到了100％.另外有8株对耐甲氧西林表皮葡萄球菌的抑菌率均为100％;有6株对粪肠球菌的抑菌率为100％.结论 铜绿假单胞菌对上述3种致病菌具有较强的抗菌活性,具有开发前景.     

In vitro inhibitory effect of cranberry (Vaccinium macrocarpom Ait.) juice on pathogenic microorganisms

The purpose of this study was to determine the inhibitory effects of cranberry juice on pathogenic microorganisms. The microorganisms analyzed were Escherichia coli from patients with urinary infections, Salmonella spp., Listeria monocytogenes, Pseudomonas aeruginosa, and Staphylococcus aureus. The disc method was used to determine the sensitivity of bacteria to cranberry juice (CJ, both concentrated and diluted). A lawn of 10(6) cfu/ml was grown on agar surfaces in Petri dishes and on Whatman discs that had been previously saturated with CJ and CJ : water 1 : 1 to 1 : 50 juice solutions had been placed on the discs, which were cultured and incubated. The results indicated that S. aureus was more susceptible to cranberry juice inhibition than the other microorganisms. L. monocytogenes was the most resistant to the inhibitory action of cranberry juice, showing a significant difference from the inhibition of P. aeruginosa, uropathogenic E. coli, Salmonella spp., and S. aureus. This study also demonstrated that the inhibitory activity of cranberry juice for E. coli took place up to a dilution of 1 : 20.     

Issues in determining factors influencing bacterial attachment: a review using the attachment of Escherichia coli to abiotic surfaces as an example

The emergence of an increasing number of antibiotic resistant human clinical bacteria has been a great cause of concern for the last decades. As an example, Staphylococcus aureus isolates in the hospital environment are becoming more and more resistant to antibiotics including vancomycin which is considered as a last line of defence in treatment of Staphylococcus aureus -resistant methicillin. On the other hand, food safety is threatened by development of pathogenic bacteria including Listeria monocytogenes, Campylobacter jejuni, Salmonella enteritidis, Escherichia coli O157:H7 and Staphylococcus aureus. The use of antimicrobial peptides such as glycopeptides, semi-synthetic peptides, bacteriocins including lantibiotics offers a hope to face these clinical and food microbiology concerns. Clinical approval of new chemotherapeutic agents requires a long period of time. Research on bacteriocins has demonstrated potential use to fight against undesired foodborne pathogens but the use industrial use of bacteriocins is limited. To date only lantibiotic nisin and in class IIa bacteriocin Pediocin PA-1 are legally used as food preservative in many countries. The present minireview is focused on divercin V41 (DvnV41), a class IIa bacteriocin naturally produced by Carnobacterium divergens V41. The last decade has been the witness of intensive investigations carried out on this cationic peptide tempting to answer multiple questions covering basic and applied aspects. DvnV41 has shown a wide spectrum of activity either alone or in combination with nisin and/or polymixins (synergistic effect). This outcome indicates that Cb. divergens V41 could potentially be used for safe and efficient prevention of L. monocytogenes growth in cold smoked salmon.     

Antimicrobial activity of various cationic molecules on foodborne pathogens

Antibacterial effects of various arginine- and lysine-rich polycationic proteins and polymers were evaluated by broth and solid dilution assay on a range of foodborne pathogens, Gram-positive and Gram-negative bacteria. The Minimum Inhibitory Concentration (MIC) and the Minimum Bactericidal Concentration (MBC) of α-poly-l-lysine (poly-lys), α-poly-l-arginine (poly-arg) and protamines from herring sperm (clupeine sulphate) and salmon sperm (salmine sulphate) were determined on Bacillus subtilis, Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Salmonella typhimurium, Shigella sonnei, Escherichia coli O157:H7 and Pseudomonas aeruginosa. All these molecules showed antibacterial activity on all strains with different MIC and MBC values. The molecular mechanisms underlying the effect of α-poly-l-arginine might be related to the entrance of the molecule into the cell. In fact α-poly-l-arginine labelled with 7-Diethylamino coumarin-3-carboxylic acid, succinimidyl ester (DEAC,SE) showed ability to permeate the cell membrane of B. cereus and E. coli O157:H7.     

Preservation of Listeria monocytogenes and other pathogenic foodborne bacteria on silica gel

Preservation of Listeria monocytogenes on silica gel was examined as a means of storing and transporting bacterial cultures. Listeria monocytogenes remained viable through 168 d of storage on silica gel at room and refrigeration temperatures. The viability of Escherichia coli O157 : H7, Salmonella typhimurium and Staphylococcus aureus after storage on silica gel was determined and compared with earlier reports.     

Bacteriocin-producing Lactobacillus sake as starter culture in dry sausages

One hundred and fifty-two strains of Lactobacillus spp and Micrococcus spp, isolated from dry sausages, were screened for inhibitory activity. Two of the strains assayed of the genus Lactobacillus showed bactericidal activity. They were able to inhibit Listeria monocytogenes, Listeria seeligeri, Listeria innocua, Lactobacillus alimentarius and Lactobacillus bavaricus. The strains of Escherichia coli, Salmonella bradford and Salmonella newlands, Staphylococcus aureus, Bacillus cereus, Pseudomonas aeruginosa, Serratia marcescens were resistant. Their antimicrobial activity was due to peptides detectable in the culture broths and inactivated by treatment with proteolytic enzymes. Using bacteriocin-producing Lactobacillus sake as starter cultures in dry sausages could be promising in the food industry.     

Antibacterial and bactericidal activities of Japanese green tea

We found that extracts of Japanese green tea leaves inhibited the growth of various bacteria causing diarrheal diseases. All tea samples tested showed antibacterial activity against Staphylococcus aureus, S. epidermidis, Vibrio cholerae O1, V. cholerae non O1. V. parahaemolyticus, V. mimicus, Campylobacter jejuni and Plesiomonas shigelloides. None of the tea samples had any effect on the growth of V. fluvialis, Aeromonas sobria, A. hydrophila, Pseudomonas aeruginosa, Salmonella enteritidis, enteroinvasive Escherichia coli, enterohemorrhagic E. coli, enteropathogenic E. coli, enterotoxigenic E. coli, Enterobacter cloacae or Yersinia enterocolitica. Salmonella and Shigella showed susceptibilities different depending on the kind of Japanese green tea. Japanese green tea showed also bactericidal activity over S. aureus, V. parahaemolyticus and even enteropathogenic E. coli which was not sensitive when tested by cup method. The bactericidal activity was shown even at the drinking concentration in daily life.     

Antimicrobial activity of lysozyme against bacteria involved in food spoilage and food-borne disease.

Egg white lysozyme was demonstrated to have antibacterial activity against organisms of concern in food safety, including Listeria monocytogenes and certain strains of Clostridium botulinum. We also found that the food spoilage thermophile Clostridium thermosaccharolyticum was highly susceptible to lysozyme and confirmed that the spoilage organisms Bacillus stearothermophilus and Clostridium tyrobutyricum were also extremely sensitive. Several gram-positive and gram-negative pathogens isolated from food poisoning outbreaks, including Bacillus cereus, Clostridium perfringens, Staphylococcus aureus, Campylobacter jejuni, Escherichia coli O157:H7, Salmonella typhimurium, and Yersinia enterocolitica, were all resistant. The results of this study suggest that lysozyme may have selected applications in food preservation, especially when thermophilic sporeformers are problems, and as a safeguard against food poisoning caused by C. botulinum and L. monocytogenes.     

Antimicrobial activity of lysozyme against bacteria involved in food spoilage and food-borne disease

Egg white lysozyme was demonstrated to have antibacterial activity against organisms of concern in food safety, including Listeria monocytogenes and certain strains of Clostridium botulinum. We also found that the food spoilage thermophile Clostridium thermosaccharolyticum was highly susceptible to lysozyme and confirmed that the spoilage organisms Bacillus stearothermophilus and Clostridium tyrobutyricum were also extremely sensitive. Several gram-positive and gram-negative pathogens isolated from food poisoning outbreaks, including Bacillus cereus, Clostridium perfringens, Staphylococcus aureus, Campylobacter jejuni, Escherichia coli O157:H7, Salmonella typhimurium, and Yersinia enterocolitica, were all resistant. The results of this study suggest that lysozyme may have selected applications in food preservation, especially when thermophilic sporeformers are problems, and as a safeguard against food poisoning caused by C. botulinum and L. monocytogenes.     

Antibacterial activity of pepsin-digested lactoferrin on foodborne pathogens in buffered broth systems and ultra-high temperature milk with EDTA

AIMS: To evaluate the antimicrobial activity in peptone yeast extract glucose (PYG) broth and ultra-high temperature (UHT) milk of bovine lactoferrin hydrolysate (LFH) with pepsin against the foodborne pathogens Salmonella Stanley, Escherichia coli, Listeria monocytogenes and Staphylococcus aureus. METHODS AND RESULTS: The LFH was suspended in PYG and the minimum inhibitory concentration for each pathogen determined. The LFH was also suspended in UHT milk adjusted to pH 4 or 7, samples incubated at 4 or 35 degrees C and the change in bacterial cell population determined. Experiments in UHT milk were conducted using L. monocytogenes and E. coli O157:H7. At pH 4 LFH reduced the population of E. coli O157:H7 and L. monocytogenes by approx. 2 log; however, only E. coli O157:H7 was inhibited in samples adjusted to pH 7. The addition of EDTA (10 mg ml(-1)) to UHT milk supplemented with LFH did not markedly influence the growth of E. coli O157:H7 or L. monocytogenes. CONCLUSIONS: The results suggest that, under low pH and refrigeration conditions, LFH can limit the growth or reduce the population of pathogenic bacteria in a dairy product. SIGNIFICANCE AND IMPACT OF THE STUDY: Natural preservatives that are active against Gram-negative and Gram-positive bacteria are desirable to the food industry. This study demonstrates that LFH is effective in a complex food system. Moreover, the LFH used was not purified, making its use by industry more attractive.