蜂王浆抗革兰氏阳性菌的特性研究

Study on the characteristics of royal jelly's anti-gram-positive bacterium

以枯草芽孢杆菌、金黄色葡萄球菌、四联球菌作为对象菌,利用抑菌圈试验法研究了蜂王浆抗革兰氏阳性菌的特性。实验结果表明:蜂王浆对3种供试革兰氏阳性菌都具有抑制作用,其抑菌活性随浓度的增加而增加;在所试验的pH值范围内(3.0～9.0),蜂王浆对枯草芽孢杆菌和金黄色葡萄都表现出了抑制作用,而只有当pH值分别为9,4,3时才对四联球菌表现出抑制作用。蜂王浆的抑菌活性随贮存温度和贮存时间的变化而变化,在-20℃～25℃时贮藏15d后,蜂王浆对枯草芽孢杆菌的抑菌性能将会明显下降;在-20℃贮藏25d后以及在5℃、15℃、25℃贮藏15d后,蜂王浆对金黄色葡萄球菌的抑菌活性会显著下降;蜂王浆对于四联球菌的抑制作用似乎更稳定,在所试验的温度范围及时间范围内,其抑菌活性未出现显著下降。蜂王浆的抗菌成分主要是醚溶物和水溶物,而醚水不溶物不具有抑菌活性。该结果对蜂王浆抗菌物质的进一步开发利用提供了前期基础。

Three kinds of gram-positive bacterial （Bacillus subtilis, Staphylococcus aureus, Pediococcus damnosus） was used as experimental strain, the antibacterial characteristic of royal jelly was studied in this paper. The results showed that royal jelly could inhibit these experimental gram-positive bacterial, and this antibacterial activity became stronger as increasing of royal jelly＇ concentration. Royal jelly appeared to inhibit Bacillus subtilis and Staphylococcus aureus in a long range of pH value between 3 to 9.contrary to these tow germ, royal jelly may not inhibit Pediococcus damnosus unless the pH at 3, d and 9. The antibacterial activity varied with the change of the storage temperature and time, the higher of the temperature and the longer of the time, the weaker of the antibacterial activity. Activity of anti-Bacillus exhibit obvious alteration after 15 days under -20℃-25℃ and activity of anti-staphylococcus decreased after 25day at -20℃ and after 15 day at 5℃-25℃. However, the substrate account for repression of Pediococcus damnosus is very stable; its antibacterial activity do not decrease when stored 25day at -20℃-25℃. The water-soluble fraction and the ether-soluble fraction is the main antibacterial component of royal jelly, and the non-soluble fraction hasn＇t exhibit antibacterial activity in this study. These results would make first-phase preparations for further relative study.