Hori Y, Sato S, Hatai A
Department of Food and Nutrition, Hakodate Junior College, Hakodate 042-0955, Japan.
Phytother Res. 2006 Feb;20(2):162-4. doi: 10.1002/ptr.1826.
This study was undertaken to examine the antimicrobial property of azuki beans (Vigna angularis). The water extracts of green, black and red colored azuki beans showed antibacterial effects against Staphylococcus aureus, Aeromonas hydrophila and Vibrio parahaemolyticus. In contrast, the extract of white azuki beans showed no inhibition towards any of the microorganisms examined. The extracts of colored azuki beans contained larger amounts of polyphenols including proanthocyanidins than the extracts of white azuki beans. The counts of S. aureus cells, inoculated in the medium containing the extracts of colored azuki beans, were significantly reduced in comparison with those of control and white azuki beans after 24 h (p < 0.05). These results suggest that polyphenols including proanthocyanidins in colored azuki beans may be responsible for their antibacterial activity.
本研究旨在检测赤小豆（Vigna angularis）的抗菌特性。绿色、黑色和红色赤小豆的水提取物对金黄色葡萄球菌、嗜水气单胞菌和副溶血性弧菌具有抗菌作用。相比之下，白色赤小豆提取物对所检测的任何微生物均无抑制作用。有色赤小豆提取物中含有的多酚类物质（包括原花青素）比白色赤小豆提取物中的含量更多。与对照组和白色赤小豆相比，接种在含有有色赤小豆提取物培养基中的金黄色葡萄球菌细胞数量在24小时后显著减少（p < 0.05）。这些结果表明，有色赤小豆中包括原花青素在内的多酚类物质可能是其抗菌活性的原因。
