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蒜氨酸、蒜酶及蒜氨酸+蒜酶对白假丝酵母菌生长的影响

Efficacy of alliin,alliinase and alliin with alliinase in inhibiting Candida albicans

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【作者】 陈锋刘素辉顾丹今陈坚

【Author】 CHEN Feng1,LIU Su-hui1,GU Dan-jin1,CHEN Jian2(1.College of Basic Medicine,Xinjiang Medical University,Urumqi,Xinjiang,830054 P.R.China;2.College of Pharmacy,Xinjiang Medical University,Urumqi,Xinjiang,830054 P.R.China)

【机构】 新疆医科大学基础医学院新疆医科大学药学院

【摘要】 目的检测蒜氨酸、蒜酶及蒜氨酸+蒜酶对白假丝酵母菌的体外抑菌作用。方法采用液体稀释法、平板计数法测定三者对白假丝酵母菌的最低抑菌浓度(MIC)、最低杀菌浓度(MBC),并采用菌落法绘制时间-杀菌曲线。结果蒜氨酸和蒜氨酸+蒜酶均可抑制、杀伤白假丝酵母菌,MIC分别为50、1.56mg·mL-1,MBC分别为100、3.12mg·mL-1;而蒜酶单体无此作用。结论蒜氨酸和蒜氨酸+蒜酶均对白假丝酵母菌有抑菌作用。

【Abstract】 OBJECTIVE To observe the efficacy of alliin,alliinase and the mixture alliin and alliinase in inhibiting Candida albicans.METHODS The minimal inhibitory concentration(MIC) and the minimal bactericidal concentration(MBC) were determined by the means of broth dilution and agar count method.The time-killing curves were performed.RESULTS The results showed that alliin and the mixture of alliin and alliinase showed antimicrobial activity for Candida albicans and the MICs were 50,1.56 mg·mL-1,respectively;whereas the MBCs were 100,3.12 mg·mL-1,respectively.Alliinase could not inhibit the growth of Candida albicans.CONCLUSION Both alliin and the mixture of alliin and alliinase can inhibit the growth of Candida albicans.

【关键词】 蒜氨酸蒜酶白假丝酵母菌
【Key words】 AlliinAlliinaseCandida albicans
  • 【文献出处】 华西药学杂志 ,West China Journal of Pharmaceutical Sciences , 编辑部邮箱 ,2010年03期
  • 【分类号】R285
  • 【被引频次】5
  • 【下载频次】181
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