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目的:探讨绿茶及其提取物对耐甲氧西林金黄色葡萄球菌(MRSA)的抗菌作用。方法:采用琼脂稀释法检测绿茶浸出液及绿茶主要化学成分对MRSA的最小抑菌浓度(Minimum inhibitory concentration,MIC),观察绿茶浸出液及其中主要化学成分联合常见抗菌药物对MRSA的抗菌作用。结果:绿茶浸出液对10株MRSA的MIC范围为0.125%~0.500%;茶色素为256~512μg/m L、茶多酚为128~256μg/m L、茶多糖为512~1 024μg/m L、咖啡因和茶皂素对10株MRSA的MIC范围均>1 024μg/m L。氨苄西林、苯唑西林、头孢他啶、红霉素在与绿茶浸出液联合应用时对MRSA的抑菌圈均大于单用抗菌药物,环丙沙星联合绿茶浸出液对MRSA的抑菌圈小于其单用时。茶多酚与苯唑西林或茶多酚与头孢他啶联合应用较单用抗生素时对MRSA的抑菌圈更大。结论:绿茶及其提取物对MRSA具有一定的抑菌作用,其主要有效成分为茶多酚。
Objective: To investigate the antibacterial effect of green tea and its extract on methicillin-resistant Staphylococcus aureus (MRSA). Methods: The minimum inhibitory concentration (MIC) of MRSA was determined by agar dilution method. The antibacterial activity of green tea leachate and the common antimicrobial agents against MRSA was observed. Results: The MIC of green tea leachate against 10 strains of MRSA ranged from 0.125% to 0.500%, that from 256 to 512 μg / ml for tea pigment, 128 to 256 μg / ml for tea polyphenols and from 512 to 1024 μg / ml for tea polysaccharide, The MIC range of caffeine and tea saponin against 10 MRSA strains was> 1024μg / m L. Ampicillin, oxacillin, ceftazidime and erythromycin in the combination with green tea extract when the inhibitory zone of MRSA were greater than single antibacterial drugs, ciprofloxacin combined with green tea extract of MRSA inhibition zone was smaller than when the single use. Compared with single antibiotics, the combination of tea polyphenols and oxacillin or tea polyphenols and ceftazidime showed greater inhibition zone against MRSA. Conclusion: Green tea and its extract have antibacterial effect on MRSA. The main active ingredient is tea polyphenols.