甘草提取物的抑菌活性研究

目的:研究甘草提取物的体外抑菌活性。方法:以甘草为原料,用氯仿、乙酸乙酯、正丁醇、95%乙醇和水五种不同极性的溶剂对其进行提取。以金色葡萄球菌和大肠杆菌为代表菌种,通过纸片扩散法考察这些提取物对的抑制效果。结果:甘草提取物中不同极性成分的物质对两种菌均有一定的抑制效果,而且对金黄色葡萄球菌的抑菌活性比大肠杆菌的抑菌活性强。     

湘西虎杖抑菌活性成分提取研究

对湘西虎杖抑菌活性物提取条件进行研究,通过抑菌实验得到最佳提取条件为90%乙醇、60℃、3 h,该条件下的提取物对细菌生长的抑制活性最强,但对酵母菌无明显的效果,对金黄色葡萄球菌、大肠杆菌、痢疾杆菌的最小抑菌浓度（MIC）为0.25 g/mL～0.5 g/mL.提取物经85℃、100℃,15 min或pH 2～8处理后仍具有较强的抑菌活性.     

三种百合鳞茎提取物的抑菌作用

采用纸片琼脂扩散法测定了宜昌百合、岷江百合及兰州百合鳞茎甲醇提取物对革兰氏阳性细菌(金黄色葡萄球菌、枯草芽孢杆菌)和革兰氏阴性细菌(大肠杆菌、沙门氏菌)的抑制活性,并对3种百合鳞茎提取物的含量与抑菌活性进行了剂量-效应关系分析。结果表明:3种百合鳞茎提取物对4种细菌均具有抑制活性,对革兰氏阳性细菌的抑菌活性高于对革兰氏阴性细菌的抑菌活性,且宜昌百合和岷江百合两种野生百合鳞茎提取物的抑菌活性均高于普通食用的兰州百合;3种百合鳞茎提取物的含量与抑菌活性之间存在明显的剂量-效应关系,即随着提取物含量的升高,抑菌活性明显升高。     

博落回不同部位提取物对大肠菌群的抑菌作用研究

研究了博落回提取物对大肠菌群的抑制作用。本实验以大肠杆菌、产气肠杆菌、阴沟肠杆菌为指示菌,采用牛津杯法筛选对三种指示菌有最佳抑制作用的博落回组织粗提物;对抑菌效果好的粗提物依次用石油醚、乙酸乙酯、正丁醇进行萃取,采用滤纸片法筛选出抑菌活性最高的萃取物,并测定其最小抑制浓度和最小杀菌浓度。实验结果表明博落回不同部位粗提物有抑制指示菌的活性,其中以博落回根部提取物的抑菌活性最佳;根部萃取物抑菌实验结果表明正丁醇萃取物对三种指示菌均有较好的抑制效果,抑菌圈直径均在12 mm以上,远高于粗提物,对大肠杆菌,其最小抑制浓度和最小杀菌浓度分别为400、600μg/m L,对产气肠杆菌与阴沟肠杆菌,其最小抑制浓度均为500μg/m L,最小杀菌浓度均为700μg/m L。博落回根部提取物对上述三种指示菌均有抑制作用,尤其以正丁醇萃取物的抑菌效果最佳。     

石榴果皮提取物抑菌活性研究

以12种常见的食品污染菌为供试菌,采用平板打孔法对10个品种石榴果皮的9种溶剂提取物进行抑菌效果研究,并对甲醇提取物的化学成分进行了初步分析。结果表明,甲醇提取物抑菌活性最强;石榴果皮提取物对供试菌种中的细菌的抑制效果最强,对革兰氏阳性菌的抑制效果强于对革兰氏阴性细菌的抑制效果,对酵母菌的抑制效果较弱,对霉菌几乎没有抑制作用。在供试的10个石榴品种中,‘峄城软籽’石榴果皮甲醇提取物的抑菌活性最高。化学成分系统预试结果表明,石榴果皮甲醇提取物中含有黄酮及其苷类物质、生物碱、酚类、鞣质类等成分。     

黑刺菝葜根提取物的抑菌活性研究

以常见6种细菌和5种真菌为供试菌。采用滤纸片水平扩散法。对黑刺菝葜根的4种溶剂提取物和剩余水相大孔吸附树脂5种乙醇梯度洗脱物共9种提取物进行了室内抗菌生物活性测试,并对其主要的化学成分-常规的抗菌活性物质黄酮和甾体皂苷类化合物进行了定量测定。结果表明：黑刺菝葜根剩余水相大孔吸附树脂100％乙醇的洗脱物表现出极强的广谱性抗菌活性,80％乙醇的洗脱物对绿木霉、大肠杆菌显示出极强抑菌力;黑刺菝葜根的石油醚提取物、乙酸乙酯提取物和正丁醇提取物均对枯草芽孢杆菌、大肠杆菌显示较强的抗性;根的石油醚提取物和乙酸乙酯提取物对金黄色葡萄球菌、蜡状芽孢杆菌和巨大芽孢杆菌等有较强的抑制作用;根中所含的常规抑菌活性成分黄酮的含量为2．83％;甾体皂苷元的含量为4．55％。     

华南十大功劳提取物抑菌活性初步研究

以超声提取和索氏提取方法,比较华南十大功劳叶和茎提取物经不同溶剂和不同极性萃取物萃取的抑菌活性大小。结果表明,叶和茎均含有抑菌活性物质,而叶的抑菌效果更强;索氏提取物与超声提取抑菌效果差异不大;华南十大功劳提取物对金黄色葡萄球菌、大肠杆菌、枯草杆菌、藤黄球菌、白色念珠菌的最低抑菌浓度分别为0.6 g/mL、1.0 g/mL、0.8 g/mL、1.0 g/mL、2.0 g/mL;其最小杀菌浓度均为2.0 g/mL,但其对黑曲霉没有抑制作用;不同溶剂提取物中,无水甲醇溶液提取物具有最佳抑菌效果。提取物易溶解于极性萃取物。5种敏感菌对华南十大功劳提取物的敏感性由强到弱依次为：金黄色葡萄球菌菌＞枯草杆菌＞藤黄球菌＞大肠杆菌＞白色念珠菌。     

20种药用蕨类植物提取液抑菌试验研究

以20种药用蕨类植物提取液对金黄色葡萄球菌、大肠杆菌、八叠球菌、变形杆菌、枯草杆菌、酵母菌进行抑菌活性研究,结果表明,20种蕨类提取液至少对一种供试微生物具有抑菌活性。样品蕨类醇提液比水提液具更强的抑菌活性,供试菌有阳性结果的水提液,平均抑菌圈直径10.12mm,而醇提液则为11.92mm。试验结果还表明,药用蕨类对枯草杆菌抗菌活性效果最明显,对酵母菌效果最差。不同蕨类植物其地上部分和地下部分抑菌效果不尽相同。     

亳芍总生物碱提取及抑菌活性的研究

为了探讨亳芍总生物碱提取条件及其抑菌活性,在前期研究基础上,通过单因素和正交实验对亳芍总生物碱的提取条件进行了研究。采用滤纸片法对亳芍总生物碱提取物对大肠杆菌、金色葡萄球菌酵母菌及黑曲霉菌的体外抑菌活性进行初步测定。结果表明,亳芍总生物碱最佳提取条件为:乙醇浓度为60%,提取时间为3 h,提取温度为60℃,料液比为1∶20。此条件下,测得亳芍总生物碱的含量为0.58‰,提取的总生物碱对大肠杆菌、金色葡萄球菌及酵母菌、黑曲霉菌均有抑制作用,但抑菌效果不同,抑菌作用顺序为:金色葡萄球酵母菌黑曲霉菌菌大肠杆菌。     

亳芍总生物碱提取及抑菌活性的研究北大核心CSCD

为了探讨亳芍总生物碱提取条件及其抑菌活性,在前期研究基础上,通过单因素和正交实验对亳芍总生物碱的提取条件进行了研究。采用滤纸片法对亳芍总生物碱提取物对大肠杆菌、金色葡萄球菌酵母菌及黑曲霉菌的体外抑菌活性进行初步测定。结果表明,亳芍总生物碱最佳提取条件为:乙醇浓度为60%,提取时间为3 h,提取温度为60℃,料液比为1∶20。此条件下,测得亳芍总生物碱的含量为0.58‰,提取的总生物碱对大肠杆菌、金色葡萄球菌及酵母菌、黑曲霉菌均有抑制作用,但抑菌效果不同,抑菌作用顺序为:金色葡萄球>酵母菌>黑曲霉菌菌>大肠杆菌。     

Recovery of heat-stressed yeasts in media containing plant oleoresins

C onner , D.E. & B euchat , L.R. 1985. Recovery of heat-stressed yeasts in media containing plant oleoresins. Journal of Applied Bacteriology 59 , 49–55.
Oleoresins from seven plants (allspice, cinnamon, clove, garlic, onion, oregano, and thyme) were tested for their effects on eight genera of sublethally heated food-spoilage and industrially important yeasts ( Candida lipolytica, Debaryomyces han-senii, Hansenula anomala, Kloeckera apiculata, Lodderomyces elongisporus, Rhodotorula rubra, Saccharomyces cerevisiae, and Torulopsis glabrata ). All heat-stressed yeasts had increased sensitivity to oleoresins in recovery media. Heated cells were most sensitive to cinnamon oleoresin, a lethal effect being observed to concentrations as low as 5 μg/ml. Results indicate that all eight yeasts underwent metabolic and/or structural injury as a result of exposure to elevated temperature. Whilst changes in sensitivity to oleoresins were not the same for all yeasts, it is concluded that the oleoresins may have a pronounced synergistic or additive effect on thermal inactivation of yeasts in foods. Furthermore, carryover of oleoresins in low dilutions of food to enumeration media could adversely influence the recovery of heat-stressed cells, thus resulting in apparent low populations.     

Sensitivity of heat-stressed yeasts to essential oils of plants.

Eight strains of yeasts (Candida lipolytica, Debaryomyces hansenii, Hansenula anomala, Kloeckera apiculata, Lodderomyces elongisporus, Rhodotorula rubra, Saccharomyces cerevisiae, and Torulopsis glabrata) were examined for changes in sensitivity to eight essential oils of plants (allspice, cinnamon, clove, garlic, onion, oregano, savory, and thyme) after being sublethally heat stressed. With the exception of garlic oil for all test yeasts, onion oil for S. cerevisiae, and oregano oil for R. rubra, the essential oils at concentrations of up to 200 ppm in recovery media did not interfere with colony formation by unheated cells. However, some oils, at concentrations as low as 25 ppm in recovery media, reduced populations of sublethally heat-stressed cells compared to populations recovered in media containing no test oils. This demonstrates that the yeasts were either metabolically or structurally damaged as a result of being exposed to elevated temperatures and that essential oils prohibited repair of injury. The size (diameter) of colonies produced on oil-supplemented recovery agar by heat-stressed cells was reduced compared to that observed on unsupplemented agar. Pigment production by heated R. rubra was inhibited by oils of oregano, savory, and thyme, but enhanced by garlic and onion oils. The influence of essential oils on survival of yeasts in thermally processed foods and in the enumeration of stressed cells in these foods should not be minimized.     

Allylsulfide constituents of garlic volatile oil as antimicrobial agents.

Six different mixtures of garlic distilled oils containing diallyl disulfide (DDS) and diallyl trisulfide (DTS), ranging from 1 to 51% and 88 to 38% respectively, have been assayed against a number of yeasts (C. albicans, C. tropicalis and B. capitatus), gram-positive bacteria (S. aureus and B. subtilis) and gram-negative bacteria (P. aeruginosa and E. coli). Results obtained support a specific antifungal more than an antibacterial activity and implicate DDS as the active constituent. Incubation of garlic extracts made up of 1% DDS and 88% DTS resulted, in fact, in the absence of growth inhibition against all the tested microorganisms, whereas garlic oils with higher quantities of DDS showed significant inhibitory activity, increasing with the increase of DDS amount.     

An organosulfur compound isolated from oil-macerated garlic extract, and its antimicrobial effect

An organosulfur compound was isolated from oil-macerated garlic extract by silica gel column chromatography and preparative TLC. From the results of NMR, IR, and MS analyses, its structure was determined as E-4,5,9-trithiadeca-1,7-diene-9-oxide (iso-E-10-devinylajoene, iso-E-10-DA). This compound was different from E-4,5,9-trithiadeca-1,6-diene-9-oxide (E-10-devinylajoene, E-10-DA) only in the position of a double bond. Iso-E-10-DA had antimicrobial activity against Gram-positive bacteria, such as Bacillus cereus, B. subtilis, and Staphylococcus aureus, and yeasts at the concentration lower than 100 micrograms/ml, but Gram-negative bacteria were not inhibited at the same concentration. The antimicrobial activity of iso-E-10-DA was inferior to those of similar oil-macerated garlic extract compounds such as E-ajoene, Z-ajoene, and Z-10-DA. From these results, it was suggested that trans structure and/or the position of double bond of iso-E-10-DA reduce the antimicrobial activity.     

Molluscicidal activity of Lawsonia inermis and its binary and tertiary combinations with other plant derived molluscicides

Molluscicidal activity of leaf, bark and seed of Lawsonia inermis against Lymnaea acuminata and Indoplanorbis exustus was studied. Highest toxicity was observed in the seed of Lawsonia inermis. Toxicity of binary (1:1) and tertiary (1:1:1) combinations of the essential oil of cedar (Cedrus deodara Roxh) and neem (Azadirachta indica A. Juss), powder from bulb of garlic (Allium sativum Linn), and oleoresin extracted from rhizome of ginger (Zingiber officinale Rosc) with Lawsonia inermis and Embelia ribes fruit powder were studied against L. acuminata and I. exustus. L. inermis seed powder in combination with Cedrus deodara oil and Azadirachta indica oil was more toxic than their individual components and other combinations.     

A quantitative assessment of the antimicrobial activity of garlic (Allium sativum)

An aqueous extract of freeze-dried garlic (Allium sativum), when incorporated into growth media, inhibited many representative bacteria, yeasts, fungi and a virus. All microorganisms tested were susceptible to garlic. Quantitative assessment of the minimum inhibitory concentrations for bacteria and yeasts showed values ranging from 0.8 to 40.0 mg garlic ml^-1. Fungal radial colony growth was inhibited by at least 25% at concentrations as low as 2.0 mg garlic ml^-1. The 50% endpoint neutralization titre for rotavirus was 2.4 to 2.8 g ml^-1. Lactic acid bacteria were the least sensitive microorganisms to the inhibitory effects of garlic. In mixed culture studies of Lactobacillus acidophilus and Escherichia coli, garlic prevented the establishment of E. coli, although the final outcome of competition was not affected.L.P. Rees, S.F. Minney and N.T. Plummer are with Interprise Ltd, Baglan Bay Industrial Park, Port Talbot SA 12 7DJ, UK. J.H. Slater and D.A. Skyrme are with the School of Pure and Applied Biology, University of Wales, Cardiff, P.O. Box 915, Cardiff CF1 3TL, UK.     

Antimicrobial activity of the thiosulfinates isolated from oil-macerated garlic extract

Three thiosulfinates were isolated from oil-macerated garlic extract, and their structures were identified as 2-propene-1-sulfinothioic acid S-(Z,E)-1-propenyl ester [AllS(O)SPn-(Z,E)], 2-propenesulfinothioic acid S-methyl ester [AllS(O)SMe], and methanesulfinothioic acid S-(Z,E)-1-propenyl ester [MeS(O)SPn-(Z,E)]. This is the first report of isolating these thiosulfinates from oil-macerated garlic extract. Antimicrobial activities of AllS(O)SPn-(Z,E) and AllS(O)SMe against Gram-positive and negative bacteria and yeasts were compared with 2-propene-1-sulfinothioic acid S-2-propenyl ester [AllS(O)SAll, allicin] which is well-known as the major thiosulfinate in garlic. Antimicrobial activity of AllS(O)SMe and AllS(O)SPn-(Z,E) were comparable and inferior to that of allicin, respectively. This result suggested that the antimicrobial activity of 2-propene sulfinothioic acid S-alk(en)yl esters were affected by alk(en)yl groups. The order for antimicrobial activity was: allyl > or = methyl > propenyl.     

Inhibition of Candida adhesion to buccal epithelial cells by an aqueous extract of Allium sativum (garlic)

The effect of pre-incubation of either Candida or buccal epithelial cells (BEC) with different concentrations of aqueous garlic extract (AGE) was investigated, as well as the effect of mouth rinse with AGE on the adhesion of yeast to BEC. Adhesion of Candida spp. to BEC was significantly reduced after both short and long time exposure of yeast to AGE. A similar inhibition of adherence was observed upon preincubation of BEC with AGE. The adherence-inhibition activity of AGE treatment was antagonized by thiols such as L-cysteine, glutathione and 2-mercaptoethanol. In addition, germ-tube formation was suppressed when C. albicans cells were pretreated with AGE. There was a significant reduction in the adherence of yeasts to BEC collected immediately or 15 min after an oral rinse with AGE. No statistical significance in the adhesion of BEC collected 30 min after oral rinse with AGE and control BEC was observed. The diminished adherence of C. albicans to BEC after exposure to various concentrations of garlic may have clinical relevance.     

Inhibition of Candida adhesion to buccal epithelial cells by an aqueous extract of Allium sativum (garlic)

The effect of pre-incubation of either Candida or buccal epithelial cells (BEC) with different concentrations of aqueous garlic extract (AGE) was investigated, as well as the effect of mouth rinse with AGE on the adhesion of yeast to BEC. Adhesion of Candida spp. to BEC was significantly reduced after both short and long time exposure of yeast to AGE. A similar inhibition of adherence was observed upon pre-incubation of BEC with AGE. The adherence-inhibition activity of AGE treatment was antagonized by thiols such as l-cysteine, glutathione and 2-mercaptoethanol. In addition, germ-tube formation was suppressed when C. albicans cells were pretreated with AGE. There was a significant reduction in the adherence of yeasts to BEC collected immmediately or 15 min after an oral rinse with AGE. No statistical significance in the adhesion of BEC collected 30 min after oral rinse with AGE and control BEC was observed. The diminished adherence of C. albicans to BEC after exposure to various concentrations of garlic may have clinical relevance.     

Survival of yeasts inoculated in flavoured extra virgin olive oil

The survival of four strains of yeast belonging to the speciesSaccharomyces cerevisiae, Candida wickerhamii, Candida boidinii andWilliopsis californica was studied in extra virgin olive oil flavoured with garlic, lemon, oregano and red chilli pepper. The ingredients used in the doses of 1%, 5% and 10% profoundly modified the habitat of the extra virgin olive oil, reducing drastically, in 90 days of storage, the survival of the yeasts by 20–50%, in the following decreasing order: lemon, garlic, oregano and red chilli pepper. Among the yeasts studied,W. californica strain 1639 was found to be one of the most sensitive, whileS. cerevisiae strain 1525 was one of the most tolerant regarding the ingredients present in the flavoured olive oil. The observations carried out with a scanning electron microscope (SEM) highlighted the presence of frequent lesions on the cellular wall ofC. wickerhamii 1532,C. boidinii 1638 andS. cerevisiae 1525 and only in a few rare cases inW. californica 1639. Nevertheless, since the survival ofW. californica 1639 in the flavoured olive oil was compromised to a greater extent in respect to the other species, it is plausible to deduct that the damage to the cellular wall represents only one of the causes responsible for the death of the yeasts in the flavoured olive oil.