各种微生物与人参植物之间的相互作用。

Interactions between various microbes and ginseng botanicals.

机构信息

Center for Food Safety and Applied Nutrition, Food and Drug Administration, 5100 Paint Branch Parkway, College Park, MD 20740, USA.

出版信息

Crit Rev Microbiol. 2011 May;37(2):113-20. doi: 10.3109/1040841X.2010.520670. Epub 2011 Jan 22.

DOI:10.3109/1040841X.2010.520670

PMID:21254831

Abstract

Three kinds of interactions occur between ginseng botanicals and microorganisms: a) spoilage of the botanical by various fungi (e.g., Aspergillus, Penicillium, Alternaria, and Eurotium species) and bacteria; b) transformation of ginsenosides into more bioactive forms by bacteria such as Intrasporangium sp. GS603, Microbacterium sp. GS514, Caulobacter leidyia, Bifidobacterium sp. Int57, Bifidobacterium sp. SJ32, Fusobacterium sp. and Bacteroides sp., and moulds (e.g., Aspergillus niger, Fusarium sacchari, Paecilomyces bainier sp. 229, Rhizopus stolonifer, Myrothecium verrucaria and Acremonium strictum); and c) inhibition of certain bacteria (Propionibacterium acnes, Porphyromonas gingivalis, Staphylococcus aureus, Pseudomonas aeruginosa), fungi (Candida albicans, Aspergillus fumigatus, Fusarium oxysporum) and viruses by ginseng constituents.

摘要

人参植物与微生物之间存在三种相互作用

a）各种真菌（如曲霉属、青霉属、链格孢属和木霉属）和细菌对植物的腐坏；b）细菌（如 Intrasporangium sp. GS603、Microbacterium sp. GS514、Caulobacter leidyia、Bifidobacterium sp. Int57、Bifidobacterium sp. SJ32、梭菌属和拟杆菌属）和霉菌（如黑曲霉、糖多孢菌、鲍氏毛霉 229 株、根霉属、疣孢漆斑菌和严格青霉菌）将人参皂甙转化为更具生物活性的形式；c）人参成分抑制某些细菌（痤疮丙酸杆菌、牙龈卟啉单胞菌、金黄色葡萄球菌、铜绿假单胞菌）、真菌（白色念珠菌、烟曲霉、尖孢镰刀菌）和病毒。