大蒜提取物对紫色杆菌群体感应抑制作用研究

Inhibition of quorum sensing in Chromobacterium violaceum by garlic extract

研究了大蒜提取物对紫色杆菌CVO26群体感应调控性状紫色素产生的抑制作用。首先测定了大蒜提取物对紫色杆菌CVO26的最小抑菌浓度(MIC)以及生长抑制作用,定量、定性检测了提取物对CVO26紫色素产生的抑制作用,最后测定了温度处理提取物对CVO26紫色素产生的影响。结果表明:大蒜提取物对紫色杆菌CVO26的MIC为100 mg/mL,浓度≤80 mg/mL时对CVO26的生长无抑制作用;80 mg/mL的大蒜提取物对紫色素的产生具有明显的抑制作用;提取物90℃处理30 min后,CVO26紫色素的产生量明显增加。因此,大蒜提取物对紫色杆菌CVO26的群体感应具有抑制作用,90℃处理30 min能明显破坏其群体感应抑制活性。

The effect of garlic extract on production of purple pigment regulated by quorum sensing in Chromobacterium violaceum CVO26 was studied. Firstly, it was determined that the minimum inhibitory concentration（MIC） and the growth inhibition of garlic extract to CVO26, then the inhibitory effect of extract on the production of purple pigment of CVO26 was tested quantitatively, finally, the effect of temperature treatment extract on the production purple pigment in CVO26 was investigated. The results revealed that the MIC of garlic extract against CVO26 was 100 mg/mL, there was no growth inhibition to CVO26 at concentrations below 80 mg/mL, the production of purple pigment was inhibited obviously at the concentration of 80 mg/mL. The production of purple pigment in CVO26 increased significantly after the extract was treated 30 min at 90 ℃. Therefore garlic extract inhibited the quorum sensing of C. violaceum CVO26, the quorum sensing inhibitory activity was markedly impaired after garlic extract was treated 30 min at 90 ℃.