摘要
初步研究丁香酚对金黄色葡萄球菌MDH和SDH酶活性的影响,探讨其抗细菌的作用机制。采用试剂盒,测定丁香酚对金黄色葡萄球菌MDH和SDH酶活性的作用。实验结果显示,不同浓度的丁香酚均可降低金黄色葡萄球菌MDH和SDH酶活性。与空白对照组相比,在丁香酚浓度为420μg/mL时,MDH酶活性降低显著(P<0.05),SDH酶活性降低极显著(P<0.01);在丁香酚浓度为600μg/mL,MDH酶活性和SDH酶活性降低极显著(P<0.01)。丁香酚抗菌机制可能与抑制苹果酸脱氢酶和琥珀酸脱氢酶酶活性有关。
The effect of eugenol on MDH and SDH of Staphylococcus aureus and its mechanism were studied by Kit test. The Kit test results showed that MDH and SDH in Staphylococcus aureus were declined after .treated by eugenoL. Compared with the control group, MDH activity decresed （p〈0.05） in Staphylococcus aureus when the concentration of eugenol was 420 μg/mL, and the SDH activity decresed significantly （p〈0.01）. And treated with 600 μg/mL eugenol, MDH activity and SDH activity were decresed signigicantly （p〈0.01）. Eugenol has significant antifungal activity, and its mechanism may be related to inhibition on MDH and SDH activity.
作者
李海贤
马艳玲
曾荣
LI Hai-xian, MA Yan-ling, ZENG Rong(School of Food Science and Engineering, Foshan University, Foshan 52823)
出处
《食品科技》
CAS
北大核心
2018年第3期213-217,共5页
Food Science and Technology
基金
广东省自然科学基金项目(2015A030310301)
