罗汉果叶茎根的抑菌活性组分的研究(英文)

Identification of the Antibacterial Activity from Leaf,Vine and Root of Lo Han Kuo(Momordica grosvenori)

目的通过以活性为导向的提取分离的方法,首次研究罗汉果全植株中的抑菌活性组分。方法通过提取得到罗汉果全植株各个部分—果实、叶、茎和根的提取物,然后运用一种快速颜色指示法和血琼脂法研究检测它们的抑菌活性。结果罗汉果的非果实部分及果实对于口腔细菌转糖链球菌S.mutans具有很强的抑菌活性。为了进一步研究并分离活性组分,将其粗提物通过Amberlite XAD树脂进行分离纯化,再通过同样的检测方法进行抗菌活性测定,对有活性的组分通过血琼脂法进行验证。结论罗汉果叶、茎和根(非果实部分)以及果实都具有较强的抑菌活性;罗汉果的非果实部分具有进一步开发为抗菌药物和保健品的潜力。

Objective This research intended to study and identify the antibacterial activity of Lo Han Kuo plant （Momordica grosvenori） by extracting and purifying bioactive substances from various parts of Lo Han Kuo plant. Methods Various extracts were prepared from Lo Han Kuo fruit, leaf, vine, and root, and the antibacterial activity of these extracts were tested using a colorimetric detection method and agar plating. Results Extracts of Lo Han Kuo all parts exhibited strong antibacterial activity against the oral bacteria, S. mutans. To further isolate the bioactive fractions, the extracts were purified with Amberlite chromatography and the purified fractions were tested for antibacterial activity. The positive fractions showing the antibacterial activity were further tested by blood agar plating method. Conclusion The experimental data demonstrated that extracts of Lo Han Kuo leaves, vines, fruit and roots exhibited strong antibacterial activities. This study suggests that various, parts of Lo Han Kuo have the potential to be used for pharmaceutical preparations and dietary supplements to treat various human ailments, such as infection.