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无压力和热压力Allium sativum的抗菌潜力
Joneshia Bryan-Thomas1, Teena McClear2, Samson Omoregie3
1Department of Medical Technology, Northern Caribbean University, Mandeville, Jamaica.
Saudi journal of biological sciences
|August 10, 2023
概括
大可以显著降低其抗微生物特性. 未煮熟的大提取物对Candida albicans和大肠杆菌等微生物有更强的抑制作用,这表明生大对药用益处是最好的.
科学领域:
- 微生物学 微生物学
- 药理学 药理学是指药理学的学科.
- 食品科学 食品科学 食品科学
背景情况:
- 大 (Allium sativum) 以其药用特性而闻名,包括抗微生物活性.
- 消费通常涉及,这可能会降低大的治疗潜力.
- 热处理对大对临床微生物的抗菌疗效的影响尚未完全理解.
研究的目的:
- 为了研究未煮熟的提取物和煮熟的提取物的抗菌潜力.
- 为了比较不同度的新鲜和干燥大提取物的疗效.
- 评估时间对大抑制微生物生长的能力的影响.
主要方法:
- 新鲜和干燥大的水性提取物被制备在不同的度.
- 提取物在未煮熟的和煮熟的 (煮了5,10,15分钟) 形式进行了测试.
- 测量了对八种临床显著微生物的抑制区.
- 使用了统计分析,包括线性回归和单向ANOVA.
主要成果:
- 大提取物导致抗菌活性在统计学上显著降低.
- 在一些煮熟的大样本中观察到微生物抑制的完全丧失.
- 菌表现出最大的抑制区,其次是大肠杆菌和沙门氏菌.
- 干燥大提取物的较高度显示出更大的抗菌作用.
结论:
- 与煮熟的大相比,未煮熟的大具有更高的抗菌潜力.
- 过程中的热应力显著减少或消除了大抑制微生物生长的能力.
- 为了获得最大的抗微生物益处,建议食用生而不是煮熟的制剂.
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