大蒜素体外抗白念珠菌生物膜作用的初步研究

目的研究大蒜素对体外白念珠菌生物膜的影响。方法 MTT法评价大蒜素对白念珠菌生物膜形成及细胞黏附的影响;血清芽管计数法评价大蒜素对白念珠菌芽管形成的影响。结果低浓度(4μg/mL)和高浓度(64μg/mL)大蒜素对白念珠菌生物膜形成的抑制率分别为(23.0±1.1)%和(95.6±0.3)%;32μg/mL大蒜素对早期(0h)、中期(12h)及成熟期(48h)生物膜的抑制率分别为(88.5±0.5)%、(63.3±0.8)%和(52.3±1.1)%;与空白对照组相比,不同浓度大蒜素(4～32μg/mL)对培养30min、60min、90min、120min的白念珠菌细胞黏附均有显著抑制作用(P0.05);空白对照组芽管形成率为(91.2±1.6)%,64μg/mL大蒜素组为(2.2±1.2)%。结论大蒜素对体外白念珠菌生物膜有较明显的抑制作用。

In vitro activity of allicin against Candida albicans biofilms

Objective To investigate thein vitroeffects of allicin onCandida albicansbiofilms.Methods MTT assay was performed to determine the effects of allicin on Candida albicans biofilms formation and cells adhesion. Serum germ tube counting was used to evaluate the effects of allicin on germ tube formation of Candida albicans . Results The inhibition rate of allicin against Candida albicans biofilms formation was （23. 0 ± 1. 1）% by 4 μg/mL and （95. 6 ± 0. 3 ）% by 64 μg/mL. Allicin was active against different stages of biofilms,with （88. 5 ± 0. 5）% 、（63. 3 ± 0. 8）% and （52. 3 ± 1. 1）% inhibition rate when 32 μg/mL allicin was added at 0 h、12 h and 48 h during the incubation period,respectively. Allicins from 4 μg/mL to 32 μg/mL showed distinct inhibitive effects on adhesion to Candida albicans cultured for 30 mins、60 mins、90 mins and 120 mins （ P 0. 05）. The rate of germ tube formation was （91. 2 ± 16）% in the absence of allicin,whereas （2. 2 ± 1. 2）% in 64 μg/mL allicin group. Conclusions Allicin was demonstrated to had potent activity against Candida albicans biofilms in vitro .