薄荷（Mentha piperita L.）精油的化学成分、抗真菌及抗生物膜活性
Chemical Composition, Antifungal and Antibiofilm Activities of the Essential Oil of Mentha piperita L.
作者信息
Saharkhiz Mohammad Jamal, Motamedi Marjan, Zomorodian Kamiar, Pakshir Keyvan, Miri Ramin, Hemyari Kimia
机构信息
Department of Horticultural Sciences, Faculty of Agriculture, Shiraz University, Shiraz 71441-65186, Iran.
出版信息
ISRN Pharm. 2012;2012:718645. doi: 10.5402/2012/718645. Epub 2012 Dec 13.
Variations in quantity and quality of essential oil (EO) from the aerial parts of cultivated Mentha piperita were determined. The EO of air-dried sample was obtained by a hydrodistillation method and analyzed by a gas chromatography/mass spectrometry (GC/MS). The antifungal activity of the EO was investigated by broth microdilution methods as recommended by Clinical and Laboratory Standards Institute. A biofilm formation inhibition was measured by using an XTT reduction assay. Menthol (53.28%) was the major compound of the EO followed by Menthyl acetate (15.1%) and Menthofuran (11.18%). The EO exhibited strong antifungal activities against the examined fungi at concentrations ranging from 0.12 to 8.0 μL/mL. In addition, the EO inhibited the biofilm formation of Candida albicans and C. dubliniensis at concentrations up to 2 μL/mL. Considering the wide range of the antifungal activities of the examined EO, it might be potentially used in the management of fungal infections or in the extension of the shelf life of food products.
测定了栽培胡椒薄荷地上部分精油（EO）的数量和质量变化。采用水蒸馏法获得风干样品的EO，并通过气相色谱/质谱联用仪（GC/MS）进行分析。按照临床和实验室标准协会的建议，采用肉汤微量稀释法研究了EO的抗真菌活性。使用XTT还原法测定生物膜形成抑制情况。薄荷醇（53.28%）是EO的主要成分，其次是乙酸薄荷酯（15.1%）和薄荷呋喃（11.18%）。EO在0.12至8.0μL/mL的浓度范围内对所检测的真菌表现出较强的抗真菌活性。此外，EO在浓度高达2μL/mL时可抑制白色念珠菌和都柏林念珠菌的生物膜形成。考虑到所检测的EO具有广泛的抗真菌活性，它可能潜在地用于真菌感染的管理或食品保质期的延长。
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