黑莓、蓝莓冻干粉的的抑菌抗炎活性研究.pdfVIP

现代食品科技 Modern Food Science and Technology 2013, Vol.29, No.10 黑莓、蓝莓冻干粉的的抑菌抗炎活性研究 朱泓，赵慧芳，吴文龙，李维林 （江苏省中国科学院植物研究所，江苏南京210018） 摘要：黑莓、蓝莓富含花色苷和鞣花酸，被认为具有抗菌消炎作用。以分离纯化自牛鼻间隔软骨的多重耐药奇异变形杆菌为主 要测试菌种，通过体外抑菌圈实验、最小抑菌浓度实验以及软骨体外培养实验，对黑莓、蓝莓冻干粉的抑菌及抗炎活性进行了考察。 研究结果显示：冻干粉能够有效抑制奇异变形杆菌、大肠杆菌、枯草芽孢杆菌等革兰氏阳性菌及阴性菌的生长，并能显著降低软骨细 胞受奇异变形杆菌感染产生的炎症反应强度，培养 4 d 后，添加黑莓、蓝莓冻干粉培养液中糖胺聚糖（GAG ）释放量分别降低 41.59±0.30%和 21.08±2.66%，抑菌率分别达到 53.75±3.00%和 31.74±8.00% ；培养20 d 后，GAG 释放量分别降低 13.73±9.91%和 56.04±0.00%，抑菌率分别为50.43±0.00%和68.05±3.00% 。测定培养液蛋白酶活力发现，黑莓、蓝莓处理较对照分别下降50.02±0.30% 和 66±5.00%，明胶酶谱检验也表明黑莓、蓝莓冻干粉能够强烈抑制降解培养液中软骨细胞间胶原组织的蛋白酶，从而降低 GAG 的 释放。 关键词：蓝莓；黑莓；抑菌；抗炎；奇异变形杆菌 文章篇号：1673-9078(2013)10-2410-2414 Anti-Proteus mirabilis Effect of Freeze-dried Powder of Polyphenolic Enriched Berry ZHU Hong, ZHAO Hui-fang, WU Wen-long, LI Wei-lin (Institute of Botany, Jiangsu Province and Chinese Academy of Science, Nanjing 210018, China) Abstract: The black berry (Rubus fruticosus) and blue berry (Vaccinium corymbosum) contain bioactive polyphenols with reported anti-bacterial properties. This study sought to investigate the anti-bacterial, cartilage-protecting and anti-inflammatory effects of freeze-dried powder of polyphenolic-enriched berry by using a plate inhibition test, a minimum inhibitory concentration (MIC) test, and an in vitro bovine nasal explant cell culture model. Results showed that both gram-positive Bacillus subtilis and gram-negative Escherichia coli were inhibited by the freeze-driedpowder. And a multiply antibiotic resistant bacterium Proteus mirabilis was also susceptive to berry freeze-dried powder. After a 20-day culture, the growth inhibition rate of Proteus mirabilis