微量热法研究板蓝根中四种有机酸对微生物生长代谢的影响

Microcalorimetric Studies of the Action on Four Organic Acids in Radix isatidis on the Growth of Microorganisms

摘要:

微量热法研究传统中药板蓝根中四种有机酸对大肠杆菌、金黄色葡萄球菌和痢疾杆菌生长代谢的影响。得到加药与不加药时大肠杆菌、金黄色葡萄球菌和痢疾杆菌生长代谢的“效-时”曲线, 以生长速率常数(k1, k2)、最大产热功率(Pm)和最大达峰时间(tm)等热力学参数来评价四种有机酸对微生物生长代谢抑制的强度和程度。四种有机酸抗微生物活性作用的顺序为: 丁香酸>邻氨基苯甲酸>水杨酸>苯甲酸, 其中苯甲酸对金黄色葡萄球菌和痢疾杆菌的生长代谢具有促进作用。本研究对板蓝根的进一步研究提供了基础和依据。

Abstract:

The actions of four organic acids in Radix isatidis, a traditional Chinese medicinal (TCM) herb, on Escherichia coli, Staphylococcus aureus and Shigella dysenteriae growth were investigated by microcalorimetry. The four organic acids were syringic acid, 2-amino-benzoic acid, salicylic acid and benzoic acid. The power-time curves of Escherichia coli, Staphylococcus aureus and Shigella dysenteriae growth with and without organic acids were acquired, meanwhile the extent and duration of inhibitory effects on the metabolism were evaluated by growth rate constants (k1, k2), maximum heat-output power (Pm) and peak time (tm). The inhibitory activity varied with different drugs. The sequences of anti-microbial activity of the four organic acids on Escherichia coli, Staphylococcus aureus and Shigella dysenteriae were all: syringic acid > 2-amino-benzoic acid > salicylic acid > benzoic acid. And benzoic acid promoted the growth of Staphylococcus aureus and Shigella dysenteriae. This study provides a basis for the further study on Radix Isatidis.