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Combating against methicillin‐resistant Staphylococcus aureus – two fatty acids from Purslane (Portulaca oleracea L.) exhibit synergistic effects with erythromycin
Authors:Ben C.L. Chan  X.Q. Han  Sau Lai Lui  C.W. Wong  Tina B.Y. Wang  David W.S. Cheung  Sau Wan Cheng  Margaret Ip  Simon Q.B. Han  Xiao‐Sheng Yang  Claude Jolivalt  Clara B.S. Lau  Ping Chung Leung  Kwok Pui Fung
Affiliation:1. Institute of Chinese Medicine, The Chinese University of Hong Kong, Hong Kong, China;2. State Key Laboratory of Phytochemistry & Plant Resources in West China (CUHK), The Chinese University of Hong Kong, Hong Kong, China;3. Department of Microbiology, The Chinese University of Hong Kong, Hong Kong, China;4. School of Biomedical Sciences, The Chinese University of Hong Kong, Hong Kong, China;5. School of Chinese Medicine, Hong Kong Baptist University, Hong Kong, China;6. The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences, Guiyang, China;7. Sorbonne Universités, UPMC Univ Paris 06, Paris, France;8. CNRS, Paris, France;9. The Chinese University of Hong Kong‐Zhejiang University Joint Laboratory and Natural Products and Toxicology Research, The Chinese University of Hong Kong, Hong Kong, China
Abstract:
Keywords:fatty acid  linoleic acid  methicillin‐resistant Staphylococcus aureus  oleic acid  synergy
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