腊八蒜色素中间体——吡咯基氨基酸的抑菌作用

Antibacterial Activity of Pyrrolyl Amino Acids as Precursors of Laba Garlic Pigment

为验证腊八蒜色素中间体的抑菌性,以增加腊八蒜的附加值,采用Paal-Knorr方法体外合成色素中间体——吡咯基氨基酸,研究其抑制大肠杆菌和枯草芽孢杆菌的能力。结果表明:色素中间体具有一定的抑菌能力,抑菌能力与其浓度呈正相关,抑制枯草芽孢杆菌的能力强于大肠杆菌,不同结构的色素中间体抑菌能力不同,侧链结构是影响其抑制大肠杆菌能力的主要因素,pKa值则对其抑制枯草芽孢杆菌能力影响较大。

The inhibitory effects of four pyrrolyl amino acids （P-Leu, P-Gly, P-Ala and P-Val） as precursors of Laba garlic pigment, in vitro synthesized by Paal-Knorr method, were examined against Escherichia coli and Bacillus subtilis. All four pigment precursors had antibacterial activity in a dose-dependent manner, and Bacillus subtilis was more effectively inhibited by them than Escherichia coli. In addition, pigment precursors with different structures had different antibacterial activities.