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耐甲氧西林金黄色葡萄球菌(MRSA)不仅可以耐受甲氧西林及其它β-内酰胺,而且对多数抗菌药都有耐受性。本文报道绿茶的组分之一表儿茶素没食子酸酯(ECG)显著降低了β-内酰胺对MRSA的最小抑制浓度(MIC),即ECG恢复了β-内酰胺对MRSA的有效性。 实验方法:采用OM481、OM505、OM584及OM623等MRSA菌株,并用甲氧西林敏感性金黄色葡萄球菌(MSSA)209P作对照。细胞在MUELLER-Hinton培养基中32℃有氧条件下培养,用液体微稀释法测定MIC。
Methicillin-resistant Staphylococcus aureus (MRSA) is not only tolerant to methicillin and other β-lactams but also to most antibacterial agents. It was reported that epicatechin gallate (ECG), one of the components of green tea, significantly reduced the minimum inhibitory concentration (MIC) of β-lactam to MRSA, that is, ECG restored the effectiveness of β-lactam to MRSA. Experimental methods: MRSA strains such as OM481, OM505, OM584, and OM623 were used, and methicillin-sensitive Staphylococcus aureus (MSSA) 209P was used as a control. The cells were cultured under aerobic conditions at 32°C in MUELLER-Hinton medium and the MIC was determined by liquid microdilution.