文献类型：期刊文献

中文题名：药食同源中药联合抑菌作用及抑菌喷雾剂的研制

英文题名：Antibacterial activity of the combination of medicinal and edible herbs and preparation of antibacterial spray

作者：刘小凤[1];刘东玲[1];侯雯倩[1];海洋[1];苏敬[1];董劲曲[1];徐兰[1]

第一作者：刘小凤

机构：[1]甘肃中医药大学,甘肃兰州730000

第一机构：甘肃中医药大学

年份：2023

卷号：42

期号：2

起止页码：15

中文期刊名：中兽医医药杂志

外文期刊名：Journal of Traditional Chinese Veterinary Medicine

基金：2020年度甘肃省高等学校产业支撑计划项目(2020C-36);国家自然科学基金地区基金(81760789);甘肃省教育厅“双一流”科研重点项目(GSSYLXM-05);甘肃省教育厅优秀研究生“创新之星”项目(2021CXZX-752)。

语种：中文

中文关键词：药食同源中药;体外抑菌作用;药物联合;棋盘法;喷雾剂

外文关键词：medicinal and edible herbs;antibacterial effect;drug combination;checkerboard method;spray

摘要：探讨7味药食同源中药水提取物及其联用对大肠杆菌、金黄色葡萄球菌、白色念珠菌的体外抑菌效果,并将其应用于抑菌喷雾剂。采用水提法提取药液,用纸片扩散法测得单药最低抑菌浓度(MIC)及最小杀菌浓度(MBC),同时以“棋盘法+中药互配”筛选对上述致病菌具有较强协同抑制作用的药物组合,并确定适宜的药物配伍制备抑菌喷雾剂。结果显示,7味药食同源中药对3种供试病原菌均具有不同程度的抑菌效果,五味子、金银花、牡丹皮、肉桂、白芍和山楂的抑菌作用较强,其对大肠杆菌的抑菌圈直径为12.50~26.50 mm,最低抑菌浓度(MIC)<250.00 mg/mL,最小杀菌浓度(MBC)<500.00 mg/mL;其中,五味子的抑菌作用最显著,对大肠杆菌、金黄色葡萄球菌、白色念珠菌的MIC分别为31.25 mg/mL、15.62 mg/mL、250.00 mg/mL。互配试验结果表明,10种不同的药物组合对3种供试菌的联合抑菌作用各不相同,牡丹皮和肉桂的配伍组合对大肠杆菌以及肉桂和五味子的配伍组合对金黄色葡萄球菌的联合抑菌指数(FICI)均≤0.50,表现为协同作用,其中肉桂和白芍、牡丹皮和白芍的配伍组合对致病菌也有协同或相加作用。因此,选择牡丹皮、肉桂、五味子、白芍4味药食同源中药制备抑菌喷雾剂。同时初步确定药食同源中药抑菌喷雾制剂的制备工艺流程为在40℃水浴中,向中药提取液中依次搅拌加入0.2%苯甲酸、1.0%吐温-80和5.0%1,2-丙二醇。多种药食同源中药具有抗菌作用,且合理的配伍可以产生协同增效的效果,为无毒副作用抗菌喷雾剂的开发奠定了基础。
The objective was to investigate the antibacterial effects in vitro of 7 kinds of medicinal and edible herbs aqueous extracts and their combinations on Escherichia coli,Staphylococcus aureus and Candida albicans,and apply them to antibacterial sprays.The extract was extracted by water extraction method,and the minimum inhibitory concentration(MIC)and minimum bactericidal concentration(MBC)of single drugs were measured by paper diffusion method.Simultaneously,the“chessboard method+herbal intermixing”was used to investigate drug combination with strong synergistic inhibitory effect on the aforementioned pathogenic bacteria,and selected drug combinations were made into antibacterial sprays.The results showed that the seven Chinese medicines presented different degrees of bacterial inhibition effect on the three pathogenic bacteria,Fructus Schisandrae,Flos Lonicerae,Cortex Moutan,Cortex Cinnamomi,Paeoniae Radix Alba and Fructus Crataegi had stronger inhibition effect with the diameter of the inhibition circle against E.coli of 12.50-26.50 mm,MIC less than 250.00 mg/mL,and MBC less than 500.00 mg/mL.Among them,Fructus Schisandrae had the most significant antibacterial effect with MIC of 31.25 mg/mL,15.62 mg/mL and 250.00 mg/mL against E.coli,S.aureus and C.albicans,respectively.The combination of Cortex Moutan and Cortex Cinnamomi showed synergistic effects against E.coli and the combination of Cortex Cinnamomi and Fructus Schisandrae showed a fractional inhibitory concentration index(FICI)≤0.50 against S.aureus.The combination of Cortex Cinnamomi and Paeoniae Radix Alba,Cortex Moutan and Paeoniae Radix Alba also had synergistic or additive effects on three common pathogenic bacteria.Therefore,we selected four herbal medicines of the same origin,namely,Cortex Moutan,Cortex Cinnamomi,Fructus Schisandrae and Paeoniae Radix Alba,to prepare the antibacterial spray.Meanwhile,the preparation process of the herbal antibacterial spray was initially determined by adding 0.2%benzoic acid,1.0%Tween-80 and 5.0%1,2-propanediol in a water bath at 40℃with stirring.It is concluded that a variety of medicinal and edible herbs have antibacterial effects,and their reasonable combination can produce synergistic effects,which will lay the foundation for the development of non-toxic antibacterial sprays.