黄芩汤及其代谢产物抗菌作用的比较研究

目的 :比较黄芩汤及其肠道菌代谢产物的抗菌作用。方法 :分别用死亡保护法和琼脂稀释法进行体内外抗菌试验。结果 :黄芩汤及其代谢产物对所有试验菌均有体外抗菌作用 ,而黄芩汤代谢产物对沙门氏菌、痢疾杆菌和变形杆菌的体外抗菌作用均明显强于黄芩汤。黄芩汤代谢产物对分别由金黄色葡萄球菌和大肠杆菌感染引起的伪无菌小鼠死亡有明显保护作用 ,而黄芩汤对由该两种菌引起的伪无菌小鼠死亡均无明显保护作用。结论 :黄芩汤代谢产物的体内外抗菌作用均强于黄芩汤 ,这表明肠道菌在黄芩汤的抗菌作用中起到了重要的作用。

Comparative Study on Antibacterial Effects of Huangqin-Tang and Its Metabolites Produced by Intestinal Flora

Objective:To compare the antibacterial effects of Huangqin-Tang wiht its metabolites produced by intestinal flora. Method: The antibacterial tests in vitro and in vivo were performed by agar dilution method and lethal protection of animal respectively. Result: Huangqin Tang and its metabolites had antibacterial action on bacteria in vitro , however the antibacterial activity of metabolites of Huangqin Tang on Salmomella, Dysentery bacillus and Proteus in vitro was stronger than Huangqin Tang. The metabolites of Huangqin Tang had protective effect on the animals infected by Staphylococcus aureus and Escherichia coli respectively from death, but Huangqin Tang had no lethal protection action. Conclusion:The antibacterial effects of metabolites of Huangqin Tang in vitro and in vivo are stronger than that of Huangqin Tang , which shows that intestinal flora play a very important role in antibacterial effects of Huangqin Tang.