微量量热法研究甘草多糖对细菌代谢作用的影响

Investigation on Metabolic Action of Glycyrrhiza Polysaccharide on Bacteria by Microcalorimetry

甘草多糖是甘草中一种重要的活性物质,用微量量热法研究了甘草多糖对大肠杆菌和金黄色葡萄球菌生长代谢作用的影响。微量量热仪绘制了37℃时大肠杆菌和金黄色葡萄球菌在不同浓度的甘草多糖作用下的热谱曲线,根据热动力学模型,分别得到了生长速率常数μ、抑制率I、最大产热功率Pm以及最大产热功率所对应的时间Tp等热动力学参数,从热动力学的角度探讨了甘草多糖对大肠杆菌和金黄色葡萄球菌代谢作用的影响。实验证明,甘草多糖对这两种细菌均有抑制作用,并且对大肠杆菌的抑制作用比金黄色葡萄球菌更强。

Glycyrrhiza polysaccharide is an important active material.The effect of glycyrrhiza polysaccharide on the metabolism of Escherichia coli and Staphylococcus aureus by microcalorimetric method was investigated.The power-time curves were plotted with a TAM air isothermal microcalorimeter.According to the mathematical growth model,the parameters such as the growth rate constant μ,inhibitory ratio I,the peak-power Pm and the peak-time Tp were calculated.The effect of glycyrrhiza polysaccharide on the metabolism of Escherichia coli and Staphylococcus aureus were studied from the view-point of thermokinetics.The results showed that glycyrrhiza polysaccharide had inhibitory effect on the bacteria and had stronger inhibitory effect on E.coli than on S.aureus.Microcalorimetry is an ideal method to investigate the effect of drug on microorganism.