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| 牛樟芝发酵液提取物抗菌活性研究 |
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赵 能1,3, 原晓龙1,2, 陈 剑1,2, 陈中华1,2, 王 娟1,2, 杨宇明1,2, 王 毅1,2*
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1. 云南省林业科学院 云南省森林植物培育与开发利用重点实验室, 昆明6502042;2. 云南省林业科学院 国家林业局
云南珍稀濒特森林植物保护和繁育重点实验室, 昆明 650204;3. 西南林业大学, 昆明 650224
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| 摘要: |
| 牛樟芝作为一种珍稀食用和药用菌,具有极大的开发潜力。该研究以麦芽浸粉肉汤液体培养基(BD,美国BD公司)对牛樟芝菌丝体进行摇床培养60 d后,收获发酵液并用乙酸乙酯对其进行萃取,浓缩至干获得提取物; 同时,采用抑菌圈法评价培养物对13种致病细菌抗菌活性(蜡样芽孢杆菌、缓慢芽孢杆菌、无乳链球菌、短小芽孢杆菌、福氏志贺氏菌、枯草芽孢杆菌、金黄色葡萄球菌、藤黄微球菌、副溶血性弧菌、溶血性葡萄球菌、铜尿假单胞菌、乙型副伤寒沙门氏菌、大肠埃希菌),并检测相应致病细菌的最低抑制浓度(MIC)。结果表明:牛樟芝麦芽浸粉肉汤发酵液提取物对供试的13种致病菌均有抑菌活性; 在供试的13种致病菌中,提取物对缓慢芽孢杆菌、短小芽孢杆菌、枯草芽孢杆菌、副溶血性弧菌、藤黄微球菌5种致病菌的最低抑制浓度值均小于80 μg·mL-1,其中对藤黄微球菌的最低抑制浓度最低为66.5 μg·mL-1; 随着培养时间的增加,提取物的抗菌活性也增加。这说明牛樟芝菌丝体在液体培养条件下,能够产生广谱高效抑菌活性的次生代谢产物。该研究结果为牛樟芝进一步的有效利用开发奠定了理论基础。 |
| 关键词: 牛樟芝菌丝体, 珍稀食药用菌, 抑菌圈法, 最低抑制浓度, 致病细菌 |
| DOI：10.11931/guihaia.gxzw201607023 |
| 分类号:Q946 |
| 文章编号:1000-3142(2017)08-1068-06 |
| Fund project:云南省重点实验室开放基金(ZZCX2016-11); 云南省对外科技合作计划项目(2015IA004); 国家自然科学青年科学基金(31400488); 云南省面上基金(2016FB055)[Supported by Open Funds of Yunnan Province Key Laboratory(ZZCX2016-11); Foreign Science and Technology Cooperation Plan of Yunnan Province(2015IA004); the National Natural Science Foundation for Youth of China(31400488); General Program of Yunnan Province(2016FB055)]。 |
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| Antibacterial activity of mycelial culture from Antrodia cinnamomea |
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ZHAO Neng1,3, YUAN Xiao-Long1,2, CHEN Jian1,2, CHEN Zhong-Hua1,2,
WANG Juan1,2, YANG Yu-Ming1,2, WANG Yi1,2*
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1. Key Laboratory of Forest Plants Cultivation and Utilization, Yunnan Academy of Forestry, Kunming 650204, China;2. Key
Laboratory of Rare and Endangered Forest Plants of State Forestry Administration, Yunnan Academy of Forestry,
Kunming 650204, China;3. College of Forestry, Southwest Forestry University, Kunming 650204, China
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| Abstract: |
| Antrodia cinnamomea is an rare edible and medicinal fungus that has great potential useful value. In this study, malt extract broth liquid medium were selected to culture the mycelium of A. cinnamomea. Mycelium of A. cinnamomea was cultured in liquid malt extract at 150 r·min-1 for 60 d, and the primary extract was obtained by extracting culture of A. cinnamomea with ethyl acetate. Meanwhile inoculating inhibition zone was used to evaluate the antibacterial activity of primary extract and minimum inhibitory concentration(MIC)was determined. The result showed the primary extract of A. cinnamomea cultured in liquid malt extract broth had significant antibacterial activity against the thirteen kinds of pathogenic bacteria(Bacillus cereus, B. lentus, Streptcococcus agalactiae, Bacillus pumilus, Shigella flexneri, Bacillus subtilis, Staphylococcus aureus, Micrococcus luteus, Vibrio parahaemolyticus, Straphylococcus haemolyticus, Pseudomonas aeruginosa, Salmonella paratyphi B, Escherichia coli). The MIC of five kinds of bacteria(Bacillus lentus, B. pumilus, B. subtilis, Vibrio parahaemolyticus, Micrococcus luteus)were less than 80 μg·mL-1. The least of MIC of Antrodia cinnamomea extractive against Micrococcus luteus could reach 66.5 μg·mL-1. The influence of culture time to antibacterial activity was also detected. The results showed that the antibacterial activity of mycelial culture from Antrodia cinnamomea increased with the culture time in creasing. Mycelia of A. cinnamomea could be cultured in liquid medium and could produce effective components, this discovery provides information for development and utilization of A. cinnamomea. |
| Key words: mycelia of Antrodia cinnamomea, edible and medicinal fungi, inoculating inhibition zone, minimum inhibitory concentration, pathogenic bacteria |
