肉桂酸等4种单体对细菌生物膜的影响

通过大肠杆菌和金黄色葡萄球菌BBF的模型，考察肉桂酸、连翘苷、大黄素、亚硫酸穿心莲内酯对BBF形成的影响。在37℃下将细菌培养24h使其形成BBF后加入样品继续培养24h，用结晶紫染色。通过测量吸光度来考察单体对BBF的影响。结果表明，大黄素、连翘苷、肉桂酸、亚硫酸穿心莲内酯（浓度为1．000mg／mL）对金黄色葡萄球菌BBF的抑制率分别为67．26％、10．91％、18．26％、17．05％；对大肠杆菌BBF的抑制率分别为32。99％、36．13％、49．79％、17．05％。由此可见，大黄素对金黄色葡萄球菌BBF的抑制作用较强，肉桂酸对大肠杆菌BBF的抑制作用较强。

Effects of Cinnamic Acid and Several Monomers on Bacterial Biofilm

The effects of einnamic acid, phillyrin, emodin and sulfite andrographolide on bacterial biofilm （BBF） formation were studied by BBF model of Escherichia coli and Staphylococcus aureus. When bacteria formed into BBF at 37 ℃ after 24 hours, samples were added and then cultured for 24 hours. The absorbanee was measured to examine the impact of monomers on BBF after crystal violet staining. Results showed that the inhibition rates of emodin, phillyrin, cinnamic acid and sulfite andrographolide against BBF of Staphylococcus aureus under the concentration of 1.000 mg/mL were 67.26%, 10.91%, 18.26% and 17.05%, respectively, and the inhibition rates against BBF of Escherichia coli were 32.99%, 36.13%, 49.79% and 17.05%, respectively. Emodin had stronger inhibition to BBF of Staphylococcus aureus, while cinnamic acid had stronger inhibition to BBF of Escherichia coll.