大蒜素对金黄色葡萄球菌毒力因子分泌的抑制作用
Inhibitory Effect of Allicin on the Secretion of Staphylococcus aureus Virulence Factors
摘要: 目的：研究大蒜素在体外对金黄色葡萄球菌的增殖以及毒力因子的分泌是否存在抑制作用。方法：将大蒜素稀释至不同浓度后，分别作用于处于生长对数前期的金黄色葡萄球菌，采用试管法测定大蒜素对金黄色葡萄球菌的最小抑菌浓度(MIC)和最小杀菌浓度(MBC)；采用生长曲线测定法分析大蒜素对金黄色葡萄球菌的生长抑制作用；采用凝固酶，a-溶血素实验测定大蒜素对金黄色葡萄球菌毒力因子分泌的影响，采用测序技术以及Blast比对的方法测定大蒜素作用下a-溶血素基因的变化。结果：大蒜素对金黄色葡萄球的MIC为15.625 μg/mL，MBC为62.5 μg/mL；大蒜素可以抑制金黄色葡萄球菌的生长，并呈浓度依赖性；凝固酶的效价和a-溶血素的活性明显降低(P < 0.01)；a-溶血素的DNA序列无明显改变。结论：大蒜素对金黄色葡萄球菌的增殖和毒力因子分泌具有明显的抑制作用。
Abstract: Objective: To study the inhibitory effects of allicin on the proliferation of Staphylococcus aureus and the secretion of virulence factors in vitro. Methods: The allicin is diluted to different concen-trations to act on Staphylococcus aureus at early stage of growth logarithm. The MIC and the MBC of allicin against Staphylococcus aureus were determined by tube method; the growth curves were measured to analyze the growth inhibition effect of allicin on Staphylococcus aureus; the effects of allicin on the secretion of virulence factors of Staphylococcus aureus were determined by coagulase and a-hemolysin assaies, the changes of a-hemolysin gene under allicin were determined by sequencing technique and Blast-matched. Results: The MIC is15.625 μg/mL; the MBC is 62.5 μg/mL; the titers of coagulase and the a-hemolysin activities decreased significantly (P < 0.05); The DNA sequence has no significant change. Conclusion: Allicin has significant inhibitory effects on the proliferation and the secretion of virulence factors of Staphylococcus aureus.
文章引用：朱琳琦, 邵世和. 大蒜素对金黄色葡萄球菌毒力因子分泌的抑制作用[J]. 微生物前沿, 2018, 7(2): 73-78. https://doi.org/10.12677/AMB.2018.72009

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