摘要
目的研究大蒜对离体卫氏并殖吸虫囊蚴的杀灭作用,为预防卫氏并殖吸虫病提供科学依据和建议。方法采用人工消化法从平和华溪蟹中获取卫氏并殖吸虫囊蚴,设30个时间段,每个时间段做3组平行实验,共90组,每组10个囊蚴,将囊蚴置于定量大蒜原汁中,在22～23℃下,分别作用不同时间,显微镜下观察囊蚴的活动情况。结果大蒜原汁对卫氏并殖吸虫囊蚴作用1～8min,囊蚴内后尾蚴活动增强;作用9～20min,后尾蚴活动力降低。作用25min,囊蚴开始死亡,死亡率为6.67%;作用30～100min,120～140min,囊蚴死亡率分别为41.33%和91.67%;作用180～210min,囊蚴全部死亡,死亡率达100%。对照组囊蚴形态正常,至120min后囊蚴活动力有所降低,但无死亡。结论大蒜原汁对卫氏并殖吸虫囊蚴具有刺激和轻度杀灭作用,但短时间内(20min内)没有杀灭作用。
Objective The research is aimed to evaluate the killing effects of garlic on the isolated encysted metacercaria of Paragonimus westermani, and provide scientific basis and suggestions for Wei＇s paragonimiasis prevention. Methods Encysted metacercarias of Paragonirnus westermani were collected from Sinopotamon pinheense by artificial digestion method. The encysted metaeercarias were divided into various groups with 10 metacercarias per group, and were immersed into garlic juice （22 to 23℃） for different periods of time. The effect of garlic on the worm activities was then evaluated under a microscope. Results Enhanced activities of metacercaria were observed in the first 1 to 8 minutes immersion with garlic. Metacercarias became less active between 9 to 20 minutes and some started dying when immersion time rose to 25 minutes with 6.67% rate of death. The death rate increased to 41.33% and 91.67% respectively when the time was between 30 to 100 and between 120 to 140 minutes. All metacercarias were killed at 180 to 210 minutes. Morphological alteration and activity of the encysted metacercarias were not changed in the control group. Conclusions Although garlic is low-grade killing effect to encysted metacercarias, it can not kill the metacercarias within a shot time. It is not advisable to kill encysted metacercarias by garlic for the purpose ofpreventing infection.
出处
《热带医学杂志》
CAS
2012年第8期933-935,共3页
Journal of Tropical Medicine
基金
广东省科技计划项目(2011B031500013)
广东省医学科学基金(A2009-248)
广州市教育局科研基金(10A181
10A198)
广州医学院学生课外课题(2010)
关键词
卫氏并殖吸虫
大蒜
囊蚴
平和华溪蟹
杀灭作用
Paragonimus westermani
garlic
encysted metacercaria
Sinopotamon pinheense
killing effects
