甘草多糖和甘草酸对NDV感染鸡胚成纤维细胞能力的影响

从甘草中提取甘草多糖和甘草酸,进行抗病毒活性比较。用MTT法比较了它们对鸡胚成纤维细胞(CEF)生长及以三种加药方式(先药后毒、先毒后药、药毒同时)抵抗新城疫病毒(NDV)感染细胞的影响,并用平均病毒抑制率比较甘草多糖和甘草酸的抗病毒活性。结果表明,先药后毒,甘草多糖能显著抑制NDV感染细胞(P0.05),平均病毒抑制率为60.6%;先毒后药,甘草多糖和甘草酸都能显著抑制NDV感染细胞(P0.05),其中甘草多糖的平均病毒抑制率为74.28%,甘草酸为62.3%。通过平均病毒抑制率比较,表明甘草多糖的抗病毒活性优于甘草酸。

Effects of glycyrrhiza polysaccharide and glycyrrhizic acid on cellular infectivity of Newcastle disease virus to chick embryo fibroblast

Both glycyrrhiza polysaccharide(GPS) and glycyrrhizic acid(GA) were extracted from glycyrrhiza and their antiviral activities against Newcastle disease virus(NDV) were assayed by MTT method in chick embryo fibroblast(CEF) cell cultures with three methods: pre-and post-adding GPS or GA,and the simultaneous adding of GPS or GA and virus,respectively.Their viral inhibitory rates were compared.The results showed that GPS in pre-adding mode could significantly inhibit the infectivity of NDV to CEF(P<0.05),and the viral inhibitory rate was 60.6%;in post-adding mode,both GPS and GA acid could significantly inhibit the infectivity of NDV to CEF(P<0.05),and the viral inhibitory rates were 74.28%(GPS) and 62.3%(GA),respectively.It suggested that GPS has better antiviral effect than GA.