靓果安和大蒜油的联合抑菌作用及抑菌机理

Combined Antibacterial Effect and Mechanism of Liangguoan and Garlic Oil

本文以金黄色葡萄球菌和大肠杆菌为供试菌,用抑菌圈法测定靓果安、大蒜油以及靓果安与大蒜油复配抑菌液(复配液)对供试菌株的最小抑菌浓度;通过紫外分光光度法测定靓果安、大蒜油以及靓果安与大蒜油复配抑菌液影响供试菌的生长曲线;光学显微镜、透射电子显微镜观察菌体形态,探讨靓果安的抑菌机理。结果显表明,靓果安对金黄色葡萄球菌和大肠杆菌的最小抑菌浓度分别为20、40 mg/mL;大蒜油对金黄色葡萄球菌和大肠杆菌的最小抑菌浓度分别为0.4、51.2 mg/mL。复配液对金黄色葡萄球菌和大肠杆菌的最小抑菌浓度分别为0.3125、10 mg/mL;靓果安、大蒜油以及复配液对两种供试菌的生长具有抑制作用,菌体形态发生改变、菌体散乱、变小,同时对供试菌的细胞壁以及细胞膜进行破裂、使得内容物流出,从而导致细胞的死亡。

Staphylococcus aureus and Escherichia coli were used as test bacteria,and method was used to the effect of‘Liangguoan’,garlic oil and‘liangguoan’and garlic oil compound antibacterial solution(compound solution)were determined by the size of inhibition zone.The minimum inhibitory concentration of the strain and the growth curve of the test bacteria were determined by ultraviolet spectrophotometry.The growth inhibition curve of the test bacteria was determined by UV-spectrophotometry.To explore the antibacterial mechanism of Hazelnut,the morphology of the bacteria was observed by optical microscope and transmission electron microscope.The results showed that the minimum inhibitory concentrations of‘liangguoan’against Staphylococcus aureus and Escherichia coli were 20 and 40 mg/mL,respectively.The minimum inhibitory concentration of garlic oil against Staphylococcus aureus and Escherichia coli was 0.4,51.2 mg/mL.The minimum inhibitory concentrations of the compound solution against Staphylococcus aureus and Escherichia coli were 0.3125 and 10 mg/mL,respectively.The capsules,garlic oil and compound solution inhibited the growth of the two tested bacteria.The morphology of the cells changed,the cells dispersed and densifyed,and the cell walls and cell membranes of the test bacteria simultaneously ruptured,the contents discharged,which resulted in cell death.