摘要
为了了解迷迭香酸的抗菌活性及抗菌机理,采用平板生长抑制法,变性聚丙烯酰胺凝胶电泳法(SDS-PAGE),聚合酶链式反应(PCR)分析等方法,研究了迷迭香酸对大肠杆菌(Escherichia coli)和金黄色葡萄球菌(Staphylococcus aureus)的抗菌活性及其抗菌机理。结果表明,迷迭香酸对大肠杆菌和金黄色葡萄球菌均有抗菌活性,且对金黄色葡萄球菌的活性大于对大肠杆菌的活性;迷迭香酸可改变细菌细胞膜的通透性,导致还原糖和蛋白质的渗漏而影响细胞代谢,通过抑制DNA聚合酶的活性而影响DNA复制,从而发挥了抑菌作用。
The inhibitory activities of rosmarinic acid against Escherichia coli and Staphylococcus aureus in vitro were examined with the aim of elucidating its antibacterial mechanism. The results showed that rosmarinic acid inhibited the growths of both bacteria, but higher than that against Escherichia coli in vitro. Further nism of rosmarinic acid was associated with the effects of brane, protein metabolism and DNA replication. the activity against Staphylococcus aureus was study demonstrated that the antibacterial mecharosmarinic acid on the permeability of cell mere.
出处
《青岛大学学报（自然科学版）》
CAS
2005年第4期41-45,共5页
Journal of Qingdao University(Natural Science Edition)
基金
青岛市科技局资助项目(No.03-2-NN-2)
关键词
迷迭香酸
抗菌活性
抗菌机理
rosmarinic acid
antibacterial activity
antibacterial mechanism
