黑莓、蓝莓冻干粉的的抑菌抗炎活性研究

摘要：

黑莓、蓝莓富含花色苷和鞣花酸，被认为具有抗菌消炎作用。以分离纯化自牛鼻间隔软骨的多重耐药奇异变形杆菌为主要测试菌种，通过体外抑菌圈实验、最小抑菌浓度实验以及软骨体外培养实验，对黑莓、蓝莓冻干粉的抑菌及抗炎活性进行了考察。研究结果显示：冻干粉能够有效抑制奇异变形杆菌、大肠杆菌、枯草芽孢杆菌等革兰氏阳性菌及阴性菌的生长，并能显著降低软骨细胞受奇异变形杆菌感染产生的炎症反应强度，培养4 d 后，添加黑莓、蓝莓冻干粉培养液中糖胺聚糖（GAG）释放量分别降低41.59±0.30%和21.08±2.66%，抑菌率分别达到53.75±3.00%和31.74±8.00%；培养20 d 后，GAG 释放量分别降低13.73±9.91%和56.04±0.00%，抑菌率分别为50.43±0.00%和68.05±3.00%。测定培养液蛋白酶活力发现，黑莓、蓝莓处理较对照分别下降50.02±0.30%和66±5.00%，明胶酶谱检验也表明黑莓、蓝莓冻干粉能够强烈抑制降解培养液中软骨细胞间胶原组织的蛋白酶，从而降低GAG 的释放。

关键词：蓝莓；黑莓；抑菌；抗炎；奇异变形杆菌

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