茶多酚对金黄色葡萄球菌生物膜产生的影响

研究茶多酚在不同条件下对金黄色葡萄球菌生物膜产生的影响。首先测定茶多酚对金黄色葡萄球菌的最小抑菌浓度(MIC);再测定茶多酚对金黄色葡萄球菌生物膜产生的抑制作用;又测定不同NaCl浓度、不同pH、不同加入时间、不同培养温度,茶多酚对金黄色葡萄球菌生物膜产生的影响。结果表明,茶多酚对金黄色葡萄球菌的MIC为8 mg/mL;当茶多酚浓度分别为0.5,1和2MIC时,其对生物膜产生具有明显的抑制作用;20 mg/mL和30 mg/mL NaCl以及酸性条件可增强茶多酚的抑制效果;越早加入茶多酚,其对生物膜抑制效果越好;28℃与37℃培养,茶多酚对金黄色葡萄球菌生物膜的抑制作用基本无影响。

Effect of Tea Polyphenols on Development Biofilm in Staphylococcus aureus

In this study,it was investigated the effect of tea polyphenols(TP)against biofilm development of Staphylococcus aureus under multiple conditions.Minimum inhibitory concentration(MIC)of TP on Staphylococcus aureus was determined.Then,the inhibition on biofilm development of Staphylococcus aureus was measured.The effect on development biofilm of Staphylococcus aureus was also tested in different concentration of NaCl,pH,time of adding TP and incubation temperature.The results showed that MIC of TP for Staphylococcus aureus was 8 mg/mL;Production of biofilm was suppressed at concentration of 0.5,1 and 2 MIC,obviously.The inhibitory effect of TP was enhanced under acidic condition,and at the concentration of 20 mg/mL and 30 mg/mL NaCl.TP was more effective against biofilm development when adding earlier;But little difference was observed to biofilm inhibition under incubation temperature of 28℃and 37℃.