摘要
目的 :探讨琼枝麒麟菜 (Eucheumagelatinae)和异枝麒麟菜 (Eucheumastriatum)硫酸多糖的KCl分级产物 ,以及其经HCl水解的不同程度的水解产物对大肠埃希氏菌等 8种细菌的抑菌作用 ,研究抗菌活性与样品化学组成的关系 .方法 :用肉汤稀释法测定不同样品对不同菌株的最低抑菌浓度 (MIC) ;用明胶 -BaCl2 法测定硫酸基含量 ;用红外光谱初步分析琼枝和异枝麒麟菜硫酸多糖及其水解产物化学组成的差异 .结果 :未水解的琼枝和异枝麒麟菜硫酸多糖均无抑菌活性 ;琼枝和异枝麒麟菜硫酸多糖的抑菌谱范围随着水解程度增加而增大 ;异枝麒麟菜硫酸多糖部分水解的水解产物的抑菌谱范围比琼枝麒麟菜硫酸多糖部分水解的水解产物广 .结论
Aim:Sulfated polysaccharide (SPS) is extracted from E. gelatina e and E. striatum . The classification products (SPSA 1, SPSA 2) of SPS are fracted by KCl. The hydrolysates (H 4.5 h , H 24 h ) of SPS are soluted by HCl. This paper studies the antibacterial effect of the above samples on eight strains of bacteria such as E. coli. and the relationship between the chemistry composes of the samples and their antibacterial activity. Methods: MIC of different samples to various bacteria is determined by way of double-dilute method in plates of 96 wells. The contents of sulfated group in the samples are determined by gelatin-BaCl 2 method. The composition of the samples was analyzed by IR spectra. Results:The hydrolysates of the extracted sulfated polysaccharide have antibacterial activity while the unhydrolyzed samples have no effect at the tested concentration. The range of antimicrobial spectrum extends as the degree of SPS hydrolyzation increases. The range of antimicrobial spectrum of SH 4.5 h from E. striatum is more extended than GH 4.5 h from E. gelatinaet . Conclusion:It is inferred that the antibacterial activity and the range of antimicrobial spectrum of the samples have relationship with the content of κ-carrageen and sulfated group, and degree of hydrolysis.
出处
《暨南大学学报（自然科学与医学版）》
CAS
CSCD
2002年第3期79-83,共5页
Journal of Jinan University(Natural Science & Medicine Edition)
基金
广东省重点科研成果推广项目资助 (C4 0 2 0 5 )
