【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。更多还原

【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.更多还原