姜淀粉对蜂蜜抗白色念珠菌抗菌效力的增效潜力。
Additive potential of ginger starch on antifungal potency of honey against Candida albicans.
作者信息
Moussa Ahmed, Noureddine Djebli, Hammoudi S M, Saad Aissat, Bourabeh Akila, Houari Hemida
机构信息
Laboratory of Hygiene and Animal Pathology, Institute of Veterinary Sciences University Ibn-KhadounTiaret, Algeria.
出版信息
Asian Pac J Trop Biomed. 2012 Apr;2(4):253-5. doi: 10.1016/S2221-1691(12)60018-5.
OBJECTIVE
To evaluate the additive action of ginger starch on the antifungal activity of honey against Candida albicans (C. albicans).
METHODS
C. albicans was used to determine the minimum inhibitory concentration (MIC) of four varieties of Algerian honey. Lower concentrations of honey than the MIC were incubated with a set of concentrations of starch and then added to media to determine the minimum additive inhibitory concentration (MAIC).
RESULTS
The MIC for the four varieties of honey without starch against C. albicans ranged between 38% and 42% (v/v). When starch was incubated with honey and then added to media, a MIC drop was noticed with each variety. MAIC of the four varieties ranged between 32% honey (v/v) with 4% starch and 36% honey (v/v) with 2% starch.
CONCLUSIONS
The use of ginger starch allows honey benefit and will constitute an alternative way against the resistance to antifungal agents.
目的
评估姜淀粉对蜂蜜抗白色念珠菌活性的增效作用。
方法
用白色念珠菌测定四种阿尔及利亚蜂蜜的最低抑菌浓度（MIC）。将低于MIC的较低浓度蜂蜜与一组浓度的淀粉孵育，然后添加到培养基中以确定最低增效抑菌浓度（MAIC）。
结果
四种不含淀粉的蜂蜜对白色念珠菌的MIC在38%至42%（v/v）之间。当淀粉与蜂蜜孵育后添加到培养基中时，每个品种的MIC均出现下降。四个品种的MAIC介于含4%淀粉的32%蜂蜜（v/v）和含2%淀粉的36%蜂蜜（v/v）之间。
结论
姜淀粉的使用使蜂蜜更具优势，并将构成一种对抗抗真菌剂耐药性的替代方法。
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