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采用Sw1116细胞进行粘附试验,研究树舌液体深层发酵浸膏多糖(GAP)能否影响细菌对细胞的粘附。结果表明:GAP质量浓度为300μg/mL时,对大肠杆菌、沙门菌的细胞粘附抑制最为明显,粘附率分别降至(22.8±1.2)、(31.2±1.6)个细菌/细胞,对乳酸杆菌粘附有明显的促进作用,粘附率达(40.0±1.3)。说明树舌液体深层发酵浸膏多糖对大肠杆菌、沙门氏菌的细胞粘附具有抑制作用,对于乳酸杆菌的粘附有促进作用,提示该GAP具有调节肠道微生态的潜在应用价值。
Sw1116 cells were used for adhesion test to study whether GAP could affect bacterial adhesion to cells. The results showed that the inhibition of cell adhesion to Escherichia coli and Salmonella was the most obvious when the concentration of GAP was 300μg / mL, the adhesion rate decreased to (22.8 ± 1.2) and (31.2 ± 1.6) bacteria / cell respectively, Bacillus adhesion has a significant role in promoting adhesion rate (40.0 ± 1.3). These results indicated that the polysaccharides from the submerged yeast extract could inhibit the cell adhesion of Escherichia coli and Salmonella and promote the adhesion of Lactobacillus, indicating that GAP could potentially regulate the intestinal microflora.