Antimicrobial property of gallic acid from Terminalia chebula Retz. effects on two pathogenic Aeromonas species isolated from cultured eel
Antimicrobial property of gallic acid from Terminalia chebula Retz. effects on two pathogenic Aeromonas species isolated from cultured eel
复制标题
榄仁树没食子酸的抗菌特性。
DOI：
10.46989/001c.19005
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发表时间：
2020-01
期刊：
影响因子：
--
通讯作者：
Jiang Xinglong
中科院分区：
文献类型：
--
作者：
Lai Xiaojian;Li Zhongqin;Zhai Shaowei;Li Qiuyun;Jiang Xinglong
气单胞菌是养殖鳗鱼中普遍存在的病原体，可引起出血性败血症和鳃腐病等高度传染性疾病。中药乙醇和水提物在防治病害中的应用研究日益增多。然而，这些草药中确切的抗菌成分并没有得到很好的研究。从白芷中分离得到4个组分。乙醇提取物在我们之前的研究中。本文研究了它们对_A的抑菌作用。亲水性和a。用微量热法测定veronii。结果表明，成分III（单一化学成分，没食子酸）的抑菌效果最强。随着ⅲ组分浓度的增加，其抑制作用增强，且ⅲ组分对_A的抑制浓度最低。亲水性和a。维罗尼_分别为0.56 mg/ml和0.74 mg/ml。这是第一次研究_T的抗菌成分。采用微量热法筛选和测定了荸荠提取物对水生细菌生长的影响。
_Aeromonas spp._ are prevalent pathogens in farmed eel, which induce highly infectious diseases, such as hemorrhagic septicemia and gill-rot disease. Research on the application of ethanol and water extracts from traditional Chinese herbs in controlling the diseases has increased. However, the exact antibacterial components in majority of these herbs were not well-studied. Four fractions or components were isolated from _Terminalia chebula_ Retz. ethanol extract in our previous study. In the present study, their antibacterial effects on _A. hydrophila_ and _A. veronii_ were assessed using microcalorimetry. The results showed that component III (a single chemical constituent, gallic acid) had the strongest antibacterial effect compared with three other fractions. The inhibitory effect was enhanced as the concentration of component III increased, and the minimum inhibitory concentrations of component III to _A. hydrophila_ and _A. veronii_ were found to be 0.56 mg/ml and 0.74 mg/ml respectively. This is the first study in which the antibacterial component of _T. chebula_ extract on aquatic bacteria growth was screened and determined by microcalorimetry.
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DOI：
10.1590/s1517-838220120001000046
发表时间：
2012-01
期刊：
Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology]
影响因子：
--
作者：
Cai SH;Wu ZH;Jian JC;Lu YS;Tang JF
通讯作者：
Tang JF
影响因子：
2.9
作者：
D. Stratev;G. Zhelyazkov;X. Noundou;R. Krause
通讯作者：
D. Stratev;G. Zhelyazkov;X. Noundou;R. Krause
DOI：
--
发表时间：
2013
期刊：
--
影响因子：
--
作者：
Yang Heng-lin
通讯作者：
Yang Heng-lin
影响因子：
1.9
作者：
Yuanyuan Zhang;Xiaohui Liu;Gao Shuting;K. Qian;Qingshan Liu;Ying Xiaoying
通讯作者：
Yuanyuan Zhang;Xiaohui Liu;Gao Shuting;K. Qian;Qingshan Liu;Ying Xiaoying
影响因子：
3.7
作者：
M. Koenigbauer
通讯作者：
M. Koenigbauer