牛蒡提取液对副溶血性弧菌的抑制作用(英文)

Antibacterial Effects of Burdock(Arctium Lappa L.) Concentrate on Vibrio parahemolyticus

研究了牛蒡提取物对副溶血性弧菌的抑制作用。采用80%乙醇分别浸提两个牛蒡品种柳川理想及黄肌牛蒡根的皮及去皮根,四种提取物分别命名为LP、LR、HP和HR。采用滤纸片扩散和最低抑菌浓度法筛选了四种提取物的抑菌效果,时变抑菌研究了常温(25℃)和低温(4℃)下牛蒡提取物在无菌蒸馏水(DW)以及脑心浸汤(BHI)中对副溶血性弧菌的抑制效果。结果显示,四种提取物中LP的抑菌活性最好;经1000μL/mL LP提取液7小时处理,在4℃和25℃DW环境均未有副溶血性弧菌检出;经各浓度提取液1天处理,在4℃和25℃BHI环境均未有副溶血性弧菌检出。LP对副溶血性弧菌弧菌具有良好的抑制作用。

The antibacterial activities of burdock roots against Vibrio parahemolyticus were investigated. The peel and peeled root of two varieties of burdock named Liuchuan and Huangji were extracted with 80% ethanol,classed as LP, LR, HP and HR respectively. The data from disk diffusion method and minimum inhibitory concentration （MIC） values showed that the antibacterial activity of LP was more significant than that of LR,HP and HR. The time - kill study indi- cated that E parahemolyticus was reduced to non-detectable levels with 1000 p,L/mL LP extract treatment at 4 and 25 ~C for 7 h in DW and no bacteria cell was detected with all treatment on Day 1 at 4 and 25 ~C in BHI. Basing on its good antibacterial activitiy, LP could be useful in control of E parahemolyticus.