甘草活性成分抗幽门螺杆菌实验研究

目的探讨常用中药甘草的主要活性成分甘草酸、甘草黄酮对幽门螺杆菌（Helicobacter pylori，Hp）的抑杀作用。方法采用kirby—bauer法对55例Hp临床分离株及标准株均分别行甘草酸、甘草黄酮抗Hp药敏实验；实验中甘草酸、甘草黄酮药敏纸片制成50μg、100μg、1mg、10mg四个梯度含量，每株菌药敏实验时均同步设克拉霉素和甘草时照。结果甘草酸50μg、100μg、1mg、10mg组的平均抑菌圈直径分别为（1．091±0．438）、（4．064±0．692）、（7．836±0．788）、（10．800±0．892）mm（P〈0．05），有效率依次为5．0％、23．6％、49．0％、69．0％（P〈0．05）；甘草黄酮50μg、100μg、1mg、10mg组的平均抑菌圈直接分别为（1．664±0．491）、（4．609±0．723）、（8．736±0．823）、（11．309±0．936）mm（P〈0．05），有效率依次为7．2％、25．4％、53．0％、74．5％（P〈0．05）；克拉霉素对照组及甘草10mg组的平均抑菌圈直径分别为（12．800±1．098）、（14．464±0．985）mm（P〉0．05），有效率分别为76．3％、78．1％（P〉0．05）；甘草酸、甘草黄酮10mg组与克拉霉素对照组、甘草10mg组相比较，有效率均无统计学差异（P〉0．05），平均抑菌圈直径相比较，两者与克拉霉素对照组无统计学差异（P〉0．05），两者与甘草10mg组相比较，差别有统计学意义（P〈0．01）；甘草酸、甘草黄酮、克拉霉素及甘草药敏纸片对Hp标准对照株均具有一定的抑杀效果。结论甘草酸和甘草黄酮微克量级水平即具有一定的Hp抑杀作用，以各自10mg含量抗Hp效果与克拉霉素抗菌作用相当。

Antimicrobial activity against Helicobacter pylori of extracts from Liquorice

Objective To investigate the antimicrobial activity against Helicobacter pylori （Hp）of liquorice extracts glycyrrhizic acid and licoflavone. Methods The drug susceptibility of clinical isolated Hp to glycyrrhizic acidand licoflavone were performed with Kirby-Bauer disk diffusion test. The isolated Hp was treated with different dose levels of glycyrrhizic acid （50 μg, 100 μg, 1mg, 10 mg）, licoflavone（50 μg, 100 μg, 1 mg, 10 mg）drug slips;and clarithromycin standard slip, liquorice slip as controls. Results Average diameter of inhibition zone and effective rate to Hp with glycyrrhizic acid（50μg, 100 μg, 1 mg, 10 mg） were （ 1. 091 ± 0. 438 ）, （4. 064 ± 0. 692 ）, （7. 836 ± 0. 788）, （ 10. 800 ± 0. 892 ） mm, respectively （ P 〈 0.05 ） and 5.0% , 23.6%, 49.0%, 69.0%, respectively （ P 〈 0.05 ）. Those for licoflavone （ 50 μg, 100 μg, 1 mg, 10 mg） were （ 1. 664 ±0.491 ）, （4.609 ± 0.723 ）, （ 8. 736 ± 0. 823 ）, （ 11. 309 ±0.936） mm, respectively （ P 〈 0.05 ） and 7.2%, 25.4%, 53.0%, 74.5%, respectively（P 〈0.05 ）. Those for clarithromycin and liquorice（ 10 mg） were （ 12. 800 ± 1. 098 ） mm and 76.3 % ; and （ 14. 464 ± 0. 985 ） mm and 78.1%, respectively. There were no significant differences in average diameter of inhibition zone and effective rate between glycyrrhizic acid（ 10 mg）, licoflavone 10 mg and clarithromycin control（ P 〉0.05 ）. At 10 mg level liquorice had better inhibition effect than that of glycyrrhizic acid or licoflavone （ P 〈 0.05 ） ; however, there was no significant difference in effective rate among three groups （P〉0.05）. Conclusion Glycyrrhizic acid and licoflavone exhibit antimicrobial activity to isolated Hp, which is comparable to the effect of clarithromycin.