中药对大肠杆菌抑制作用及耐药性诱导作用的研究

本文研究了黄芩等10味中药及复方对大肠杆菌的抑制效果,并研究了在中药选择性压力下传代培养200代的大肠杆菌对中药及抗菌药物敏感性的变化。结果发现,黄芩对大肠杆菌抑制作用最强,其最低抑菌浓度(M IC)为31 mg/mL,黄芩分别与连翘、秦皮、蒲公英的组合以及秦皮与连翘的组合均有协同作用。传代菌对中药不易形成耐药性,耐药株经中药作用后对某些抗菌药物的敏感性有所提高,而标准菌株的敏感性基本不变。

Antibacterial action and induction of bacterial resistance of Chinese herbs

Minimum inhibitory concentrations(MIC) of ten Chinese herbs and their combinations were determined for Escherichia coli.Sensitivity of E.coli incubated under selective pressure to Chinese herbs as well as to antimicrobials was also studied.Result showed that Scutellaria baicalensis Georgi had a high level of direct activity against Escherichia coli.Combinations of Scutellaria baicalensis Georgi with Forsythia suspense or Taraxacum mongolicum or Fraxinus chinensis showed significant antibacterial action,so did combination of Forsythia suspensa with Fraxinus chinensis.Both Escherichia coli strains incubated on culture with Chinese herbs for 200 generations exhibited no or slight resistance to these herbs.Furthermore,the multi-drug resistant strain showed decreased resistance to antimicrobials,while the standard strain remained the same.