Abdillahi H S, Stafford G I, Finnie J F, Van Staden J
Research Centre for Plant Growth and Development, School of Biological and Conservation Sciences, University of KwaZulu-Natal Pietermaritzburg, Private Bag X01, Scottsville 3209, South Africa.
J Ethnopharmacol. 2008 Sep 2;119(1):191-4. doi: 10.1016/j.jep.2008.06.023. Epub 2008 Jun 28.
Several species of Podocarpus (Podocarpaceae) are utilized in treating ailments across the world. In Africa, four species are used traditionally in both animal and human health.
To investigate the antimicrobial activity of Podocarpus species against Bacillus subtilis, Staphylococcus aureus, Escherichia coli, Klebsiella pneumoniae and Candida albicans.
Six solvents of varying polarity were used for extraction. Antibacterial activity was assessed using the microdilution bioassay and for antifungal activity, the microdilution bioassay and (M27-P) broth dilution were used.
All species exhibited antimicrobial activity with MIC values of less than 1mg/ml. Inhibition against Gram-positive bacteria was stronger with an MIC value of 98 microg/ml while for Gram-negative bacteria, the highest inhibition was against Klebsiella pneumoniae with an MIC value of 0.33 mg/ml. All species exhibited strong antifungal activity with the best MIC being 30 microg/ml after 48 h.
All four species exhibited strong inhibition against all tested microbials, based on Aligiannis et al. [Aligiannis, N., Kalpotzakis, E., Mitaku, S., Chinou, I.B., 2001. Composition and antimicrobial activity of the essential oils of two Origanum species. Journal of Agricultural and Food Chemistry 40, 4168-4170] classification they can be classified as strong inhibitors.
罗汉松属(罗汉松科)的几个物种在世界各地被用于治疗疾病。在非洲,有四个物种传统上用于动物和人类健康。
研究罗汉松属物种对枯草芽孢杆菌、金黄色葡萄球菌、大肠杆菌、肺炎克雷伯菌和白色念珠菌的抗菌活性。
使用六种不同极性的溶剂进行提取。抗菌活性采用微量稀释生物测定法评估,抗真菌活性采用微量稀释生物测定法和(M27 - P)肉汤稀释法。
所有物种均表现出抗菌活性,最低抑菌浓度(MIC)值小于1mg/ml。对革兰氏阳性菌的抑制更强,MIC值为98微克/毫升,而对革兰氏阴性菌,最高抑制作用针对肺炎克雷伯菌,MIC值为0.33mg/ml。所有物种均表现出较强的抗真菌活性,48小时后最佳MIC为30微克/毫升。
根据阿利贾尼斯等人[阿利贾尼斯,N.,卡尔波扎基斯,E.,米塔克,S.,基诺,I.B.,2001年。两种牛至属植物精油的成分和抗菌活性。《农业与食品化学杂志》40,4168 - 4170]的分类,所有四个物种对所有测试微生物均表现出强烈抑制作用,可被归类为强抑制剂。