麦卢卡蜂蜜促进耐甲氧西林金黄色葡萄球菌生成小菌落突变株的研究

  目的：探索麦卢卡蜂蜜促进耐甲氧西林金黄色葡萄球菌生成小菌落突变株的可能性及其对抗生素耐受性的影响。  方法：在含有和不含有亚最小抑菌浓度(sub-MIC)麦卢卡蜂蜜的营养肉汤(NB)中,培养小菌落突变株(SCVs),然后测定最小抑菌浓度(MIC)及最小杀菌浓度(MBC),比较是否有改变；检测这些SCVs与前体细胞相比,对抗生素的耐受性是否改变；并验证SCVs是否为金黄色葡萄球菌。  结果：最小抑菌浓度从6%增长到了6.5%。但是最小杀菌浓度并未有显著改变(P>0.05)。所有的SCVs均被验证为金黄色葡萄球菌。SCVs对苯唑西林的耐药性增强无统计学意义。  结论：麦卢卡蜂蜜可促进耐甲氧西林金黄色葡萄球菌(MRSA)的SCVs的发展,但对随后使用麦卢卡蜂蜜或苯唑西林的治疗都没有明显的耐药性改变。

Manuka honey promotes methicillin-resistant Staphylococcus aureus into small colony variants

  Objective:To study the possibility of manuka honey promoting methicillin-resistant Staphylococcus aureus (MRSA) into small colony variants (SCVs), and discuss its effects on antibiotic tolerance. MethodsIn nutrient broth (NB) containing or without manuka honey at sub minimal inhibitory concentration (sub-MIC), the SCVs were cultured. Then the minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) were detected and compared. Compared with precursor cells, the tolerance on antibiotics in these SCVs was detected, and whether SCVs were Staphylococcus aureus were verified.  Results:The minimal inhibitory concentration was increased from 6% to 6.5%. However, the minimal bactericidal concentration showed no significant change (P>0.05). All SCVs were verified to be Staphylococcus aureus. SCVs resistance to oxacillin was increased, with no statistically significant difference.  Conclusion:Manuka honey is capable of promoting the development of SCVs in methicillin-resistant Staphylococcus aureus (MRSA). However, for the subsequent treatment with manuka honey or oxacillin, there was no obvious change in resistance.