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目的:比较6种花椒属(Zanthoxylum)植物乙醇提取物对口腔致病菌的抗菌活性,从中寻找抗菌的活性物质。方法:用于抗菌活性实验的口腔致病菌是变形链球菌(StreptococcusmutansATCC25175),放线菌(Actinomycesnaeslundii ATCC12104)和嗜血放线伴生杆菌(ActinobacillusactinomycetemicomtansATCC43717)。抗菌实验为琼脂扩散法(agardiffusion assays)和最低抑菌浓度法(MIC)。结果:拟蚬壳花椒(Z.lactum)的根对这些口腔致病菌表现出最强的抗菌活性,其次是两面针(Z.nitidum)和异叶花椒(Z.dimorphyllum)的根。进而对异叶花椒(Z.dimorphyllum)的根进行化学成分研究,分离到4个已知化合物,其中化合物Canthin 6 one对这三种口腔致病菌均有很强的抗菌能力,最低抑菌浓度(MIC)在15.6和62.5 μg/mL之间。结论:Canthin 6 one可能是异叶花椒抗菌活性的物质基础。
OBJECTIVE: To compare the antibacterial activity of ethanol extracts of 6 species of Zanthoxylum plants against oral pathogens and to find antimicrobial active substances. Methods: The oral pathogenic bacteria used for antibacterial activity experiments were Streptococcus mutans ATCC25175, Actinomyces naeslundii ATCC12104, and Actinobacillus actinomycetemicomtans ATCC43717. The antibacterial experiments were agar diffusion assays and MIC. RESULTS: The root of Z. lactum showed the strongest antibacterial activity against these oral pathogens, followed by the roots of Z. nitidum and Z. dimorphyllum. The chemical constituents of Z. dimorphyllum were studied and four known compounds were isolated. Among them, the compound Canthin 6 one has strong antibacterial activity against these three kinds of oral pathogens, and the minimum inhibitory concentration (MIC) is between 15.6 and 62.5 μg/mL. Conclusion: Canthin 6 one may be the material basis of antibacterial activity of Zanthoxylum bungeanum.