栀子豉汤所含优势益生菌群的研究

The dominant probiotics in the Zhizi-Chi decoction

目的考察不同煎煮方法及人工胃液、肠液对栀子豉汤所含优势菌群的影响,基于芽胞杆菌的整肠作用探讨栀子豉汤的作用机制。方法采用先煎栀子再煎淡豆豉(方法一)及两药同时煎煮(方法二)得到不同的栀子豉汤溶液,在营养琼脂培养基上培养及菌落计数,通过Biolog自动微生物鉴定系统对分离菌株进行鉴定,并考察人工胃液、肠液对栀子豉汤所含优势菌群数量的影响。结果方法一制备的栀子豉汤所含优势菌数量更多,为(2.55±0.02)×10^(5) CFU/mL,以枯草芽胞杆菌为主;栀子豉汤经人工胃液、人工肠液作用后,优势菌又大量繁殖。结论栀子豉汤可能通过其所含益生芽胞杆菌的整肠作用而发挥药效。

Objective To explore the influence of different decocting methods and artificial gastric juice and intestinal juice on the dominant bacteria in Zhizi-Chi decoction(ZZCD), and discuss its action mechanism based on the regulatory effect of bacillus on the intestine. Methods Two methods [boiling gardenia first and then Dan-douchi(fermented soybean), method 1;boiling the two ingredients at the same time, method 2] were used to get different ZZCDs. The two decoctions were cultured in nutrient agar media and colony counts were counted. Biolog automatic identification system was used to identify the isolated strains of microorganisms. The effects of artificial gastric juice and intestinal juice on the amount of dominant bacteria in ZZCD were observed. Results There were more bacteria in the ZZCD by method 1, at about(2.55±0.02)×10^(5)CFU/mL. Bacillus subtilis was the dominant bacteria. After adding artificial gastric juice and artificial intestinal juice in the ZZCD, the dominant bacteria proliferated rapidly. Conclusion ZZCD may play its role through regulating intestine by the probiotics it contains.