肉桂提取物对铜绿假单胞菌生物膜产生的抑制作用研究

Inhibition of Biofilm Formation inPseudomonas aeruginosaby Cinnamon Extract

DOI：10.3969/j.issn.1673-1689.2018.08.004

中文关键词: 群体感应抑制 肉桂 紫色杆菌 铜绿假单胞菌 生物膜

英文关键词: quorum sensing inhibition,cinnamon,Chromobacterium violaceum,Pseudomonas aeruginosa,biofilm

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中文摘要:

为研究肉桂提取物在最小抑菌浓度（MIC）以下对铜绿假单胞菌PAO1生物膜产生的抑制作用，首先以紫色杆菌CVO26为初筛菌，研究了肉桂提取物对其紫色素产生的抑制作用，在此基础上利用酶标仪对铜绿假单胞菌PAO1产生的生物膜进行了定量测定，利用光学显微镜对其生物膜概貌进行观察。结果表明：肉桂提取物在MIC以下对紫色杆菌CVO26紫色素的产生量以及铜绿假单胞菌PAO1生物膜的产生量具有抑制作用，且抑制率随着肉桂提取物浓度的升高而升高；对PAO1形成的生物膜概貌特征也具有明显的影响。因此，肉桂提取物在MIC以下对铜绿假单胞菌PAO1生物膜的形成具有抑制作用。

英文摘要:

The inhibition effect on biofilm production ofPseudomonas aeruginosaPAO1 by the cinnamon extract was studied under the minimum inhibitory concentrations （MIC）. Firstly，it was studied the inhibition effect of the cinnamon extract on the purple pigment production byC. violaceumCVO26 as screening bacteria. Biofilm formation byP. aeruginosaPAO1 was quantitatively determined based on Microplate reader. The profile of the biofilm of PAO1 was observed under light microscope. The results showed that the cinnamon extract under MIC inhibited the purple pigment production ofC. violaceumCVO26 and biofilm formation byP. aeruginosaPAO1，and the inhibition rate increased with the increase of the concentration of cinnamon extract. Also，it had obvious influence on the formation ofP. aeruginosaPAO1 biofilm profile characteristics. Therefore，the cinnamon extract under MIC had inhibitory effect on the biofilm formation ofP. aeruginosaPAO1.

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