摘要
应用微量稀释法,以大蒜提取物在体外对60株深部真菌测定了50％最小抑制浓度(MIC_(30))、90％最小抑制浓度(MIC,0)、50％最小杀真菌浓度(MFC_(50))和90％最小杀真菌浓度(MFC_(?))。体外对白色念珠菌的时间-杀菌动力学表明大蒜提取物主要影响真菌生长的迟缓期。经比较合成的大蒜素抗深都真菌的作用更强于大蒜提取物,但是全血细胞韶迅速降低两者的抗真菌活性。
With microdilution method, MIC50, MIC80, MFC50 and MFC80 of garlic extract were determined for 60 strains of major deep fungi yeast and mold. Time-kill kinetics in vitro showed that the garlic extract influenced the lag phase of growth of Candida albicans B 311. Synthetic allicin was compared with garlic extract against fungi. Though allicin was more active than garlic extract, both the activities against deep fungi could be rapidly arrcsied by whole blood cells.
出处
《蚌埠医学院学报》
CAS
1990年第2期82-85,共4页
Journal of Bengbu Medical College
关键词
大蒜提取物
大蒜素
抗真菌
garlic extract
allicin
minimum inhibitory concentrations ( MICs )
minimum fungicidal concentrations ( MFCs )
