| 李瑜1 周玉1 江冠民2 丁宇翔1 徐芳菲1 王强1△.枸杞多糖与黄芪多糖抑菌活性的研究*[J].现代生物医学进展英文版,2012,12(26):5061-5063. |
| 枸杞多糖与黄芪多糖抑菌活性的研究* |
| Study on the Antibacterial Activity of Lycium Barbarum Polysaccharideand Astragalus Polysaccharide |
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| DOI： |
| 中文关键词: 枸杞多糖 黄芪多糖 抑菌作用 pH值 |
| 英文关键词: Lycium barbarum polysaccharide Astragalus polysaccharide AntimicrobiaI activity pH value |
| 基金项目:湖南省高等学校科学研究资助项目（09C052） |
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| 中文摘要: |
| 目的：研究黄芪多糖和枸杞多糖的抑菌活性并探讨不同pH值对其抑菌活性的影响。方法：采用滤纸片扩散法，分析不同浓
度黄芪多糖和枸杞多糖在不同pH值下对几种常见细茵和霉菌（大肠杆菌、沙门氏菌、金黄色葡萄球菌、黑曲霉、产黄青霉）的抑制
效果。结果：对于细菌，枸杞多糖8mg/mL时出现抑菌圈，而黄芪多糖0.02 mg/mL时效果最佳；对于霉菌，随着枸杞多糖浓度的增
大，抑菌圈的直径增大，而黄芪多糖0.02 mg/mL时效果最佳；当枸杞多糖和黄芪多糖在pH6 的条件下，二者抑菌活性均最强。结
论：枸杞多糖和黄芪多糖对细菌、霉菌都有一定的抑制效果，pH值可影响枸杞多糖和黄芪多糖的抑菌效果。 |
| 英文摘要: |
| Objective: To explore the antibacterial activity of Lycium barbarum polysaccharide and Astragalus polysaccharide, and
to determine whether the pH values affect this antibacterial activity. Methods: The inhibitory effects of Lycium barbarum polysaccharide
and Astragalus polysaccharide on bacteria and mycete were determined by K-B method under different pH value. Results: As for
bacteria, the inhibition of 8 mg/mL Lycium barbarum polysaccharide was the best, and the inhibition of 0.02 mg/mL Astragalus polysaccharide
was the best. As for mycete, the inhibition of Lycium barbarum polysaccharide strengthened as its concentration increased, while
the inhibition of Astragalus polysaccharide reached best at the concentration of 0.02 mg/mL. Both Lycium barbarum polysaccharide and
Astragalus polysaccharide with pH 6 showed the best inhibitory effects. Conclusion: Lycium barbarum polysaccharide and Astragalus
polysaccharide had inhibitory effects on bacteria and mycete to a certain extent and their antibacterial activity were influenced by pH. |
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