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目的研究壳聚糖及其衍生物在体外对幽门螺杆菌(Hp)的抑菌作用及其影响因素。方法采用打孔法检测了不同浓度、pH值、脱乙酰度壳聚糖及羧甲基壳聚糖在体外对Hp的抑菌作用。结果①壳聚糖和羧甲基壳聚糖在体外对3株Hp标准菌株具有普遍的抑菌作用;②在pH 6~4范围内,随pH值降低,抗菌作用增强,差异有显著性(P<0.01),最佳pH值为4;③70%、88.5%脱乙酰度壳聚糖及羧甲基壳聚糖的抗Hp作用差异有显著性(P<0.01~0.05),抑菌强度依次为DD70壳聚糖、DD88.5壳聚糖和羧甲基壳聚糖;④在质量浓度为10 g.L-1~50 g.L-1范围内羧甲基壳聚糖抗Hp作用差异无显著性;在质量浓度为5 g.L-1~20 g.L-1范围内70%、88.5%脱乙酰度壳聚糖抗Hp作用差异也无显著性(P>0.05)。结论①壳聚糖和其衍生物对Hp有普遍的抑菌作用;②壳聚糖及其衍生物的抗Hp作用受多种因素影响,其中pH值对壳聚糖抗菌作用的影响最为明显,在pH值6~4范围内,壳聚糖的抗菌活性随着pH值的下降而增强;③壳聚糖的脱乙酰度、结构(化学修饰)及分子量也影响壳聚糖的抗菌活性,不同的细菌所要求的脱乙酰度、修饰基团和分子量有着明显的差异。
Objective To study the antibacterial effect of chitosan and its derivatives on Helicobacter pylori (Hp) in vitro and its influencing factors. Methods The antibacterial effect of different concentrations, pH value, deacetylation degree of chitosan and carboxymethyl chitosan on Hp in vitro was determined by the method of punching. Results 1 Chitosan and carboxymethyl chitosan had a general bacteriostatic effect against 3 strains of Hp standard strain in vitro. 2 In the range of pH 6~4, the antibacterial effect was enhanced with the decrease of pH value, and the difference was significant ( P<0.01), the optimal pH value was 4; 370%, 88.5% of deacetylated chitosan and carboxymethyl chitosan had significant differences in anti-Hp action (P<0.01-0.05), and the inhibitory intensity was in turn For DD70 chitosan, DD88.5 chitosan and carboxymethyl chitosan; 4 in the mass concentration of 10 gL-1 ~ 50 gL-1 range of carboxymethyl chitosan anti-Hp effect was no significant difference; There was no significant difference in the anti-Hp effect of chitosan with 70% chitosan and 88.5% of chitosan in the range of 5 gL-1 to 20 gL-1 (P>0.05). Conclusion 1 Chitosan and its derivatives have a general bacteriostatic effect on Hp; 2 anti-Hp action of chitosan and its derivatives is affected by many factors, among which the pH value has the most obvious effect on the antibacterial effect of chitosan. In the range of pH 6~4, the antibacterial activity of chitosan increased with the decrease of pH. 3 The degree of deacetylation, structure (chemical modification) and molecular weight of chitosan also affected the antibacterial activity of chitosan. The degree of deacetylation, modification groups and molecular weight required by the bacteria are significantly different.