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滇重楼内生灰黄青霉抑菌产物的热稳定性
作者姓名:吴怡  陈芬清  李雅静  喻芳  潘红梅  宣群  张才军  邹玉松
作者单位:1. 昆明医科大学科研实验中心
基金项目:基金: 云南省应用基础研究基金资助项目 (2014FB017); 昆明医科大学本科生创新研究基金资助项目 (J12101006);
摘    要:目的 对1株滇重楼内生灰黄青霉的代谢产物108号洗脱物进行成分分析和热稳定性研究, 并与阿莫西林的热稳定性进行对比.方法 采用薄层色谱法和柱色谱法分离提纯该菌株的次生代谢产物;在体外以金黄色葡萄球菌、伤寒沙门菌、屎肠球菌为指示菌, 检测108号洗脱物抑菌效果 (纸片法) , 根据抑菌圈直径对比108号洗脱物与阿莫西林的热稳定性.结果 从该灰黄青霉次生代谢产物中, 分离得到组分108号洗脱物.经紫外扫描法及薄层色谱分析, 初步判定分离产物108号洗脱物为单一化合物.常温下, 其对3种不同指示菌的抑菌圈依次为24 mm、25.3 mm、7.6 mm;经121.3℃加热处理后, 与阿莫西林相比, 该化合物对指示菌均保持了较稳定的抑菌圈直径.结论 化合物108号洗脱物可以耐受高压蒸汽灭菌, 在一定程度上具有较强的热稳定性.

关 键 词:滇重楼    内生真菌    抑菌活性    热稳定性
收稿时间:2017-03-19

Thermal Stability of an Antibacterial Metabolite from an Endophytic Penicillium griseofulvum in Paris Pohyphylla Smith var. yunnanensis (French.) Hand.-Mazz
Abstract:Objectives To study the component and thermal stability of the Antibacterial metabolite 108 from an fungal endophyte strain of Penicillium griseofulvum in Paris pohyphylla Smith var. yunnanensis (French.) Hand.-Mazz, and to compare its stability with that of amoxicillin. Methods The Staphylococcus aureus, Salmonella typhi and Endococcusfaecium were used as indicators to test the antibacterial activity of 108 in vitro (using paper disk test) . Then, thin layer chromatography (TLC) and column chromatography were used to separate and purify the secondary metabolites of P. griseofulvum. Finally, thermal stability of 108 was compared with amoxicillin's according to the diameters of inhibition zones. Results A compound with antibacterial activity named as 108 from metabolites of P. griseofulvum was isolated. The separated product 108 was found to be a single compound after ultraviolet scanning and thin layer chromatography. The diameters of inhibition zones against the indicators were 24 mm, 25.3mm and 7.6mm respectively at room temperature. Comparing with amoxicillin at the same temperature, this compound heated at 121.3℃ can keep steadier diameters of inhibition zones. Conclusion Compound 108, therefore, is considered to have tolerance of high pressure steam sterilization and strong thermal stability.
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