Antibacterial activity of the endophytic fungi from a traditional

陈文丹，白玉莹，郭成虎，等. 黄花蒿精油抑菌、抗氧化及毒理学特性研究[J]. 食品工业科技，2024，45（7）：44−50. doi:10.13386/j.issn1002-0306.2023030150CHEN Wendan, BAI Yuying, GUO Chenghu, et al. Antibacterial, Antioxidant and Toxicological Properties of Artemisia annua Essential Oil[J]. Science and Technology of Food Industry, 2024, 45(7): 44−50. (in Chinese with English abstract). doi:10.13386/j.issn1002-0306.2023030150· 研究与探讨 ·黄花蒿精油抑菌、抗氧化及毒理学特性研究陈文丹1,2,3，白玉莹1，郭成虎1，柴玉宏1，王丰俊3, *，黄丛林1, *，刘　华1,*（1.北京市农林科学院，北京 100089；2.中央储备粮宁陵直属库有限公司，河南商丘 476111；3.北京林业大学生物科学与技术学院，北京 100083）摘　要：采用水蒸气蒸馏法提取北京地区黄花蒿精油，通过气相色谱-质谱法（GC-MS ）对黄花蒿精油的挥发性成分进行分析，通过测定黄花蒿精油对DPPH 自由基、羟基自由基的清除率研究其体外抗氧化活性，采用琼脂扩散法评估抗菌活性，通过灌注小鼠不同剂量黄花蒿精油进行毒理学特性测定。

结果表明：黄花蒿精油产率为1.04‰，GC-MS 分析鉴定出332种精油组分，其中22个组分占总挥发物的71.09%，相对含量较多的为蒿酮（19.34%）和(+)-α-蒎烯（6.10%）；黄花蒿精油有较好的抗氧化性，对DPPH 自由基、羟自由基的清除率与添加量呈量效关系，当其浓度为10 mg/mL 时，DPPH 自由基、羟基自由基的清除率最大，分别为40.03%和92.97%；黄花蒿精油对金黄色葡萄球菌和大肠杆菌均有较明显的抑制作用，且对金黄色葡萄球菌的抑菌效果（12.67±0.29 mm ）优于大肠杆菌的抑菌效果（9.27±0.25 mm ）；黄花蒿精油的LD 50为7491 mg/kg ，表明黄花蒿精油无毒性。

基金项目：国家高技术研究发展计划（863计划）项目(2013AA102105)；天津市科技计划项目(12ZCZDSY14900) 作者简介：张丽姣（1990—），女，硕士研究生，研究方向：天然活性物质。

E-mail ：zhang_lj@ 通讯作者：孙媛霞（1963—），女，研究员，博士，研究方向：功能糖与天然活性物质。

E-mail ：syx0430@海带酶解液戊糖片球菌发酵及其抗氧化性、抑菌性张丽姣1,2，曾 艳1，张 换2，张 颖1，门 燕1，孙媛霞1,*(1.中国科学院天津工业生物技术研究所，天津 300308；2. 天津科技大学生物工程学院，天津 300457)摘 要：为探讨海带及其发酵产物作为功能食品的可能性，纤维素酶水解海带后，使用戊糖片球菌对酶解液进行发酵，并针对发酵过程中的pH 、总糖、还原糖、菌落数变化进行检测。

利用ABTS 自由基清除与铁还原能力实验测定了海带酶解物及其发酵产物的抗氧化性；同时借助微量热方法，利用大肠杆菌，金黄色葡萄球菌、沙门氏菌对比评价了两者的抑菌性。

结果表明37 ℃静置培养下戊糖片球菌对海带酶解液的发酵在12小时基本结束，而发酵后海带酶解产物的抗氧化性与抑菌性分别提高了23%与100%。

关键词：海带；纤维素酶水解液；戊糖片球菌；发酵；抗氧化性；抑菌性The antioxidant and antibacterial activities of the enzymatic extracts from Laminaria japonicaAresch and its fermentation products by Pediococcus pentosaceusZHANG Li-jiao 1,2，ZENG Yan 1，ZHANG Huan 2 ，ZHANG Ying 1，MEN Yan 1, SUN Yuan-xia 1,*(1. Tianjin Institute of Industrial Biotechnology ，Chinese Academy of Sciences ，Tianjin 300308，China ；2. College of Biology Engineering ，Tianjin University of Science and Technology ，Tianjin 300457，China)Abstract ：To explore the possible application of Laminaria japonica Aresch in functional food, extract was prepared with the hydrolysis of cellulose enzyme, and then was fermented with Pediococcus pentosaceus . At the same time, the changes of pH, total sugar, reducing sugar and CFU of the reaction system in the fermentation were monitored. By the assays of ABTS radical scavenging ability and iron reducing ability, the antioxidant ability of the enzymatic extract of Laminaria japonica Aresch and its fermentation products was evaluated. Furthermore, using microcalorimetric assay, their antibacterial activity to E.coli , Staphylococcus aureus and Salmonella was determined. The results showed that when incubated at 37℃ the fermentation of the enzymatic extract from Laminaria japonica Aresch was finished in 12 hours with Pediococcus pentosaceus . Compared to the enzymatic extract, the antioxidant and antibacterial activity of the fermentation products were improved by 23% and 100%, respectively.Key words ：Laminaria japonica Aresch ; cellulase hydrolysate; Pediococcus pentosaceus ; fermentation; antioxidant activity; antibacterial activity中图分类号：TS254.4 文献标志码：A 文章编号：海带(Laminaria japonica Aresch )，别名昆布、江白菜，是一种多年生大型食用褐藻，具有较高的营养价值和较强的保健作用。

次生代谢物对厌氧发酵的影响英文文章Title: The Impact of Secondary Metabolites on Anaerobic FermentationIntroductionAnaerobic fermentation is a process widely used in the production of various products such as ethanol, lactic acid, and methane. It involves the breakdown of organic compounds in the absence of oxygen to produce energy and various metabolites. However, the presence of secondary metabolites in the substrate can significantly impact the efficiency and yield of anaerobic fermentation processes. In this article, we will explore the effects of secondary metabolites on anaerobic fermentation and discuss methods to mitigate their negative impacts.Effects of Secondary MetabolitesSecondary metabolites are organic compounds produced by microorganisms during their growth and metabolism. These compounds can have both beneficial and detrimental effects on anaerobic fermentation processes. Some secondary metabolites, such as vitamins and antioxidants, can enhance the growth and metabolic activity of the fermenting microorganisms, leading to increased production of desired products. However, othersecondary metabolites, such as phenolics, organic acids, and antibiotics, can inhibit the growth and activity of fermenting microorganisms, resulting in reduced yields and lower fermentation efficiency.Phenolics, which are commonly found in plant material used as substrates for anaerobic fermentation, can have a strong inhibitory effect on fermenting microorganisms. They can disrupt the cell membrane integrity, inhibit enzyme activity, and interfere with metabolic processes, leading to decreased microbial growth and fermentation rates. Organic acids, such as acetic acid and lactic acid, can also inhibit microbial growth by disrupting the intracellular pH and membrane potential. Additionally, antibiotics present in the substrate can selectively kill or inhibit certain microbial species, disrupting the microbial community structure and reducing fermentation efficiency.Mitigation StrategiesTo mitigate the negative effects of secondary metabolites on anaerobic fermentation, various strategies can be employed:1. Substrate Selection: Choosing substrates with lower concentrations of inhibitory secondary metabolites can help improve the efficiency and yield of anaerobic fermentation processes. Pretreatment methods, such as washing, steamexplosion, and enzymatic hydrolysis, can also be used to reduce the levels of inhibitory compounds in the substrate.2. Microbial Adaptation: Some microbial species have the ability to adapt to and tolerate high concentrations of secondary metabolites. By selecting and culturing robust microbial strains that are resistant to inhibitory compounds, it is possible to improve fermentation performance in the presence of secondary metabolites.3. Nutrient Supplementation: Supplementing the fermentation medium with nutrients such as vitamins, minerals, and amino acids can help offset the inhibitory effects of secondary metabolites on microbial growth and metabolism. This can improve the overall fermentation efficiency and yield of desired products.4. Process Optimization: Adjusting the operational parameters of anaerobic fermentation processes, such as pH, temperature, agitation, and fermentation time, can help mitigate the negative impacts of secondary metabolites. By optimizing these parameters, it is possible to create an environment that is more conducive to microbial growth and metabolic activity.ConclusionSecondary metabolites play a significant role in shaping the outcomes of anaerobic fermentation processes. While some secondary metabolites can enhance fermentation efficiency, others can inhibit microbial growth and metabolism, leading to reduced yields and lower product quality. By understanding the effects of secondary metabolites on anaerobic fermentation and employing appropriate mitigation strategies, it is possible to improve the performance and sustainability of fermentation processes. Further research is needed to explore new methods for mitigating the negative impacts of secondary metabolites and optimizing anaerobic fermentation processes for enhanced product yield and quality.。

GLOBAL JOURNAL OF PURE AND APPLIED SCIENCES VOL 15, NO. 3, 2009: 365-368 COPYRIGHT© BACHUDO SCIENCE CO. LTD PRINTED IN NIGERIA. ISSN 1118-057ANTIBACTERIAL ACTIVITY AND MEDICINALPROPERTIES OF GINGER (zingiber officinale )S. P. MALU, G. O. OBOCHI, E. N. TAWO AND B. E. NYONG(Received 20, June 2008; Revision Accepted 6, November 2008)ABSTRACTThe antibacterial activity and medicinal properties of ginger extracts were studied. Ginger extracts were obtained using solvents, n-hexane, ethyl acetate, ethanolic soxhlet and water. The extracts were assayed for antibacterial activity and bacterial growth inhibition activity. The results showed that all the extracts except the water extract have antibacterial activity and that the inhibition of bacterial growth was dose dependent. The results also showed that ginger extracts possesses antibacterial properties and could be used for the treatment of bacterial infections.KEY WORDS : Ginger, Antibacterial activity, inhibition of bacterial growth, medicinal properties and bacterial infections.INTRODUCTION Ginger (zingiber officinale ), Roscoe belonging to the Family Zingiberaceae, is a perennial herb with thick tuberous rhizomes. The erect leafy aerial stem grows up to approximately 1 meter in height and has purple flowers (fig.1). Its roots are used as spice in cooking throughout the world. The ginger plant has a long history of cultivation known to originate in China and then spread to India, South East Asia, West Africa and the Caribbean (Weiss, 1997; McGee, 2004). Ginger contains up to 3% of an essential oil that causes the fragrance of the spice (O’Hara et al,1998). The main constituents are sesquiterpenoids with (-)-zingiberene as the main component. Other components include β-sesquiphellandrene bisabolene and farnesene which are also sesquiterpenoids,( β-sesquiphellandrene, The pungent taste of ginger is due to non-volatile phenylpropanoid – derived compounds, gingerols and shogaols. The shogaols are formed fromFigure1: An erect stem of ginger zingiber officinale ) Figure 2: A thick tuberous rhizome of ginger root. 365is less pungent and has a sweet aroma (O’Harold, 2004). Ginger is a minor chemical irritant, and has a sialagogue action, stimulating the production of saliva (O’Hara et al, 1998). Mature ginger roots are fibrous and nearly dry. They can be cooked as an ingredient in many dishes. They can be stewed in boiling water to make ginger tea, to which honey is often added as a sweetener; sliced orange or lemon fruit may also be added. The juice of ginger roots is extremely potent and is often used as spice to flavour dishes such as seafood, mutton, snacks or stew. Powdered dry ginger roots (ginger powder) are typically used to add spiciness to ginger bread and other recipes. Ginger is also made into candy and used as flavoring for cookies, crackers and cakes as well as flavour in ginger ale-a sweet, carbonated, non-alcoholic beverage. ginger bread, ginger snaps, ginger cake and ginger biscuits (McGee,2004).Medically ginger is used as a stimulant and carminative, and is used frequently for drypepsia and colic (O’Hara et al, 1998). It has a sialaggogue action, stimulating the production of saliva. It is also used to disguise the taste of medicines. Ginger promotes the release of bile from the gall bladder (Opdyke, 1974; Kato et al, 1993; O’Hara et al, 1998). Ginger may also decrease joint pain from arthritis, may have blood thinning and cholesterol lowering properties and may be useful for the treatment of heart diseases and lungs diseases (Opdyke, 1974; Kato et al, 1993; O’Hara et al, 1998; Kuschener and Stark, 2003). The characteristic odour and flavour of ginger root is caused by a mixture of gingerone, shoagoles and gingerols, volatile oils that make up about 1-3% of the weight fresh ginger.The gingerols increase the motility of the gastrointestinal tract and have analgesic, sedative and antibacterial properties (O’Hara et al, 1998). Ginger has been found effective by multiple studies for treating nausea caused by seasickness, morning sickness and chemotherapy (Ernst and Phittler, 2000). Ginger has been reported to be effective for the treatment of inflammation, rheumatism, cold, heat cramps, and diabetes (Al-Amin, 2006; Afshari, 2007).Allergic reactions to ginger include heartburn, bloating, gas, belching and nausea (particularly if taken in powdered form). Unchewed fresh ginger may result in intestinal blockage, and individuals who have had ulcers, inflammatory bowel diseases or blocked intestines may react badly to large quantities of fresh ginger (Opdyke, 1974; O’Hara et al, 1998). Ginger can also adversely affect individuals with gallstones, and may affect blood pressure, clotting, and heart rhythms (O’Hara et al, 1998).The aim and objective of the present study was to investigate the antibacterial activity and bacterial growth inhibition of ginger extracts.MATERIAL AND METHODSCollection and treatment of sampleThe ginger roots were obtained at the Marian Market (Calabar, Nigeria). The roots were sun dried for seven days and ground into fine powder using an electric grinder. Then 100g of the powdered mass obtained was stored in clean sterile bottles at room temperature and used for the extractions. soxhlet extraction of 20g of ginger powder in 100ml of 95% ethanol at 78o C using soxhlet apparatus. The extract was then concentrated to 20ml on a water bath and dried at room temperature.The n-hexane extract was obtained by dissolving 20g of the powdered ginger in 100ml of n-hexane in a conical flask. The mixture was stirred, covered, and allowed to stand for 24hrs, and filtered using sterile Whitman No.1 filter paper. The filtrate was concentrated to 20ml on a water bath and evaporated to dryness at room temperature.The ethyl acetate and water extracts were obtained by repeating the above procedure for n-hexane. The various extracts were used for the analysis of antibacterial activities and bacterial inhibition assay. Antibacterial activityThe antibacterial activity was determined by the diffusion method of Kirby Bauer described by Duguid et al, (1989). This method determines the antibacterial activity of the extracts.Preparation of the nutrient mediumNutrient agar medium was prepared by dissolving 2.8g of nutrient agar in 100ml distilled water. The solution was sterilized in an autoclave at 121o C (1.1N pressure) for 15 min. The suspension was cooled and poured into sterile Petri-dishes to solidify. The agar depth of the medium was 4.0mm.Preparation of cultures and innoculationPure cultures of coli form bacillus, staphylococcus epidermidis and streptococcus viridans obtained from the Microbiology Laboratory in the Department of Microbiology, Cross River University of Technology, Calabar, Nigeria, were separately used to inoculate the Petri-dishes. This was done by streaking the surface of the plates in a zigzag manner until the entire surface was then covered. The inoculated plates were then incubated at room temperature for 24hours. Assay of antibacterial activityThe extracts were serially diluted to obtain 1.0%, 0.5%, 0.25%, and 0.125% solutions in sterile test tubes. Sterilized 9mm filter paper disc soaked in the diluted extracts were placed on the plates and incubated for 24hours at room temperature.The plates were examined for clear zones of inhibition. Presence of zones of inhibition indicated activity. The zones were measured.RESULTSTable 1 presents the results of antibacterial activity of the ginger extracts. The results showed that the extracts except the water extract have antibacterial activity. The results that ginger roots extracts, viz.n-hexane, ethyl acetate and soxhlet extracts have antibacterial activities on colliform bacillus, staphylococcus epidermidis and streptococcus viridians while the water extract did not have antibacterial activity on these bacterial. The results may suggest that n-hexane; ethyl acetate and soxhlet extract of ginger root could be potent against bacterial infections while the water extract of ginger roots could be ineffective.bacterial growth by the extracts. The results showed that n-hexane, ethyl acetate and soxhlet extracts showed inhibition of bacterial growth of coliform bacillus, strapylococcus epidermidis and streptococcus viridans. However, there was no bacterial growth inhibition with inhibition of bacterial growth appeared to be dose dependent since no activiy was observed at low concentrations. Since no activity was observed at very low concentrations.Table 1.The antibacterial activity of the ginger roots extractsTest organism n-hexane extract Ethyl acetate extractSoxhlet extract Water extractColiform bacillus+ + + - Staphylococcus Epidermidis + + + - Streptococcus viridans+ + + - + = Active - = Not activeTable 2. Inhibition of bacterial growth by the ginger extractsZone of inhibition (mm)n-hexane Ethyl acetate Soxhlet WaterTest organism Dilution (%)1.00 4.0 5.0 5.5 _ 0.50 1.52.53.0 _0.25 _ Coliform bacillus 0.125 _1.00 4.5 5.0 6.5 _ 0.502.53.54.0 _ 0.25 1.0 2.5 _Straphylococcus epidermidis 0.125 _ _ _1.00 5.0 5.6 7.0 _ 0.50 3.0 4.0 4.5 _0.25Streptococcus viridans 0.125DISCUSSION The results for the antibacterial screening have shown that the entire extracts except the water extracts have antibacterial activity. The results of the inhibition of bacterial growth have shown that the extracts are active at high concentration and inactive at very low concentrations. Thus the study may suggest that the inhibition of bacterial growth activity of the extracts is dose dependent. The soxhlet appears to be most active and can be beneficial in the treatment of bacterial infections. The antibacterial activity and inhibition activity of ginger extracts could be attributed to the chemical properties of ginger. The main constituents of ginger are sesquiterpenoids with zingiberene as the main component. Other components include β-sesquiphellandrene, bisabolene and farnesene, which are sesquiterpenoids, and trace monoterpenoidfraction,( β-sesquiphellandrene, cineol and citral)(O’Hara et al,1998). The terpenoids are of important in pharmacy due to their relationship with such compounds as vitamin A and could be of immense medical applications. Terpenoids are reactive compounds (Ekam and Ebong, 2007). Ginger has a sialagogue action, which stimulate the production of saliva, and can be used to disguise the taste of medicines (O’Hara et al,1998). The gingerols could make ginger available for treatment of stomach acidity and may have analgesic and sedative properties (O’Hara et al, 1998). In conclusion, this study has shown that ginger extracts possess medicinal properties, antibacterial activity and that the inhibition of bacterial growth was dose dependent. The results of this may suggest that the n-hexane, ethyl acetate and soxhlet extracts of the ginger roots could be used for treating bacterial infections, drypepsia and colic. these extracts may also be used for treating common cold, digestive disorders, hypercholesterolemia, heart diseases, lung diseases and could also be used as analgesic, particularly, in relieving pains from arthritis.REFERENCES Afshari, A.T., 2007. Effect of ginger on diabetic neuropathy, plasma antioxidant capacity and lipid peroxidation in rats. Food Chemistry, 101(1):148-153. Al-Amin, Z. M., 2006. Antidiabetic and hypolipidaemic properties of zingiber (zingiber officinale) inJournal of Nutrition 96:660-666.Duguid, J.P., Marmoid, B.P., Swain, R. H. A., 1989.Mackie and McCartney’s MedicalMicrobiology.Vol.1.13th Edition. ChurchillLivingstone London.163.Ernst, E and Pittle, M. H., 2000. Efficacy of ginger for nausea and vomiting systematic review ofrandomized clinical trials. British Journal ofAnesthesia.84 (3):367-371.Kato, M, Rocha, M. L, Carvallo, A. B, Chaves, M.E, Rana, M.C and Olverra, F. C., 1993.Occupational exposure to nuerotoxicants. Preliminary surveyin five industries of caricari petrochemicalcomplex.Brazil Environ.Res.61:133-139. Kuschener, W.G., Stark. P., 2003.Occupational toxicants exposure have an important roles inOccupational lungs diseases. Part 1.identifyingwork. Related asthma and otherdisorders.Postgrad.med.113 (4):70-78. McGee, H., 2004. On food and cooking. The science and lore of the kitchen.2nd Edition. HaroldMcGee(Ed).New York.pp.425-426.O’Hara, M., Keifer, D., Farrel, K and Kemper. K., 1998.A review of 12 commonly used medicinal herbs.Archives. Fam. Med. (7)523-536.Opdyke, D. L. J., 1974. Food Cosmet. Toxicology. 12 (Suppl.) PP.901.Weiss, E. A., 1997. Essential Oil Crops, CAB International, Oxon, UK & New York, pp.76.。

罗晓娇，孙静，陆颖健. 解淀粉芽孢杆菌中脂肽的生物合成、抑菌机理及应用的研究进展[J]. 食品工业科技，2022，43（19）：462−470. doi: 10.13386/j.issn1002-0306.2021100259LUO Xiaojiao, SUN Jing, LU Yingjian. Research Progress in the Biosynthesis, Antimicrobial Mechanism, and Application of Lipopeptides in Bacillus amyloliquefaciens [J]. Science and Technology of Food Industry, 2022, 43(19): 462−470. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021100259· 专题综述 ·解淀粉芽孢杆菌中脂肽的生物合成、抑菌机理及应用的研究进展罗晓娇，孙　静，陆颖健*（南京财经大学食品科学与工程学院，江苏南京 210023）摘　要：解淀粉芽孢杆菌常作为有益菌广泛应用于食品的生物防治，其中主要的抗菌物质为脂肽类。

这些抗菌脂肽具有抗菌、抗肿瘤、抗病毒等生物活性，同时具有安全、广谱、高效、无毒、在体内易分解等优点。

因此，解淀粉芽孢杆菌及其脂肽类代谢产物可广泛应用于农作物的生物防治、瓜果蔬菜的保鲜防腐以及采后的微生物防治等，具有巨大的开发应用前景。

本文主要从解淀粉芽孢杆菌中脂肽类物质的类型、生物合成、抑菌机制及其应用前景等方面进行论述。

关键词：解淀粉芽孢杆菌，脂肽，生物合成，抑菌机理本文网刊:中图分类号：TS201.3 文献标识码：A 文章编号：1002−0306（2022）19−0462−09DOI: 10.13386/j.issn1002-0306.2021100259Research Progress in the Biosynthesis, Antimicrobial Mechanism, andApplication of Lipopeptides in Bacillus amyloliquefaciensLUO Xiaojiao ，SUN Jing ，LU Yingjian *（College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China ）Abstract ：Bacillus amyloliquefaciens (B. amyloliquefaciens ) is widely used as beneficial bacteria for biological control, and the main antimicrobial substances are lipopeptides. These lipopeptides have antimicrobial, anti-tumor, antiviral activities and other biological activities, and they are safe, broad-spectrum, efficient, non-toxic, and easily decomposed in the body.Therefore, B. amyloliquefaciens and its lipopeptide metabolites can be widely used in the biological control of crops,freshness and preservation of fruits and vegetables, as well as post-harvest microbial control, which have great prospects for development and application. This paper focuses on the types and biosynthesis of lipopeptides in B. amyloliquefaciens , the mechanism of microbial inhibition and their application prospects.Key words ：Bacillus amyloliquefaciens ；lipopeptides ；biosynthesis ；antimicrobial mechanism农作物在生长过程中容易受到多种病原菌的侵害，导致其产品品质和产量下降。

余甘子（Phvllanthus emblica L.）又名庵摩勒、橄榄、牛甘果等，为大戟科叶下珠属植物余甘子的干燥果实。

全世界约有600余种，主要分布在热带和温带地区。

在中国有30多种，大部分分布在长江以南的省份。

余甘子，尤其是其果实已用于治疗皮炎、湿疹和风湿等疾病[1]。

研究发现，余甘子中酚酸类成分含量可达到（0.242 7±0.008 0）mg GAE·mg -1，是具有药理活性的关键生物活性成分。

余甘子是重要的药食同源植物，具有清热凉血、消食健胃、生津止咳之功能，是中国药典收载品种。

现代研究表明，余甘子主要含有黄酮类、doi:10.16736/41-1434/ts.2024.2.010基金项目：国家工信部2022年产业技术基础公共服务平台项目——中药全产业链质量技术服务平台（2022-230-221）；2022年佛山市南海区重点领域科技攻关专项。

作者简介：王思雨（1997—），女，硕士，研究方向为保健食品及功能性食品。

通信作者：薛瑾（1995—），女，硕士，研究方向为保健食品及功能性食品。

E -mail：*****************。

摘 要：余甘子是重要的药食两用食品，在医疗保健领域发挥着至关重要的作用。

酚类物质是余甘子中具有药理功效的关键活性成分。

因此，本文分析了余甘子酚类的组成和结构，以及其降三高、抗氧化、保肝、免疫调节等功效研究进展，旨在为余甘子研究及相关成果转化提供理论依据。

关键词：余甘子；活性成分；酚类物质；抗氧化Abstract：Phyllanthus emblica is an important dual-purpose food that plays a crucial role in the field of healthcare. Phenolic substances are the key active ingredients with pharmacological effects in Phyllanthus emblica. Therefore, this article analyzes the composition and structure of phenolic compounds in Phyllanthus emblica, as well as the research progress on their effects such as lowering three highs, antioxidation, liver protection, and immune regulation, aiming to provide a certain theoretical basis for Phyllanthus emblica research and related achievements transformation.Keywords：Phyllanthus emblica; active ingredients; phenolic substances; antioxidant 中图分类号：F407.7余甘子酚酸类组成、结构及功能性研究进展Research Progress on the Composition, Structure, and Functionality of Phenolic Acids in Phyllanthus Emblica◎ 王思雨1 ，郭 凯1,2，曹亚兰1, 2，蔡林泰1，薛 瑾1（1.广东旗峰健康产业有限公司，广东 佛山 528200；2.广东一方制药有限公司，广东 佛山 528200）WANG Siyu 1, GUO Kai 1,2, CAO Yalan 1,2, CAI Lintai 1, XUE Jin 1( 1. Guangdong Qifeng Health Industry Co., Ltd., Foshan 528200, China; 2. Guangdong Yifang Pharmaceutical Co., Ltd., Foshan 528200, China)33酚酸类、萜类等化学成分。

doi:10.19677/j.issn.1004-7964.2023.04.007二维抗菌材料研究进展及其在皮革涂饰中的应用展望谭雪玲，侯德隆，陈意*（四川大学轻工科学与工程学院，四川成都610065）摘要：细菌侵蚀会影响革制品使用性能，也会对消费者健康产生一定的危害。

虽然添加抗菌剂可有效减少这一问题的发生，但传统抗菌剂作用靶标单一且通常位于细菌内，细菌易通过多种机制产生耐药性。

二维抗菌材料（如氧化石墨烯、二硫化钼、二维过渡金属碳/氮化物、黑磷、氮化碳等）具有物理破膜、物理包裹、氧化应激等多种抗菌机制，可有效避免细菌产生耐药性。

文章总结了国内外二维抗菌材料的主要研究进展，并对这类新型抗菌材料在皮革涂饰领域的应用进行了展望。

关键词:二维材料；抗菌；皮革；涂饰中图分类号:TS 529.1；TS 544文献标志码:AA Review on the Research Progress of Two -Dimensional AntibacterialMaterials and their Potential Application in Leather Finishing(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China)Abstract:Bacterial erosion can not only affect the performance of leather goods,but also do harm to the health of consumers.Adding antibacterial agents is an effective strategy to reduce the occurrence of this problem.However,traditional antibacterial agents usually have single target that locates inside bacteria.In this case,bacteria could acquire drug-resistance through multiple mechanisms.The emerging two-dimensional materials (e.g.graphene oxide,molybdenum disulfide,two -dimensional transition metal carbon/nitride,black phosphorus,carbon nitride,etc.)have synergistic antibacterial mechanisms,such as physical destruction of cell membrane,physical wrapping,and oxidative stress,which hold the potency for inhibiting the occurrence of drug-resistance.This paper summarized the current research progress on the two-dimensional antibacterial materials worldwide,and prospected the application of such new antibacterial materials in leather finishing.Key words:two-dimensional materials;antibacterial;leather;finishing收稿日期：2022-11-18基金项目：国家自然科学基金（21878196）；四川省重点研发项目（2023YFG0087）第一作者简介：谭雪玲（1998-），女，硕士研究生。

井冈山大学学报(自然科学版) 76文章编号：1674-8085(2018)04-0076-05半枝莲抗菌活性及其有效部位研究郑丽娟，刘 兵，彭姣阳，谭雨琪，*宋明霞（井冈山大学医学院，江西，吉安 343009）摘 要：目的 研究半枝莲不同粗提物的体外抗菌活性，并初步确定其抗菌活性有效部位。

方法 采用甲醇冷浸法、乙醇热回流法及微波萃取法提取粗提物，96孔板培养法测定不同粗提物对的体外抑菌活性；将提取物分别用石油醚、乙酸乙酯和水萃取得到不同极性的萃取物组分，通过比较其抑菌活性初步确定半枝莲的抗菌有效部位。

结果 三种提取方法中，微波萃取法浸膏得出率最高；半枝莲的各粗提物对普通菌在2 mg/mL 下未见抑制活性，但对耐甲氧西林金葡菌（ATCC 33591和43300）半数抑制浓度（MIC 值）达到2 mg/mL ；粗提物的萃取组分尤其是乙酸乙酯相，表现出广谱抗菌活性，其对各种菌株的半数抑制浓度大多在0.5~2 mg/mL 范围，石油醚相对变异链球菌的抑菌活性较强，MIC 值达到0.125 mg/mL 。

结论 半枝莲具有广谱的抗菌活性，尤其是对耐药菌表现出较好的抗菌活性，并且初步确定抗菌有效部位为乙酸乙酯相，这为半枝莲抗菌应用的下一步研究奠定了基础。

关键词：半枝莲；粗提物；抗菌活性；耐药菌；有效部位中图分类号：R284.2 文献标识码：A DOI:10.3969/j.issn.1674-8085.2018.04.013ANTIBACTERIAL ACTIVITY AND ACTIVE FRACTION OF SCUTELLARIABARBATAZHENG Li-juan, LIU Bing, PENG Jiao-yang, TAN Yu-qi, *SONG Ming-xia(School of Medicine, Jinggangshan University, Ji'an, Jiangxi 343009, China)Abstract Objective: To research the antibacterial activity of different crude extracts of Scutellaria barbata in vitr o and determine its antibacterial fraction. Methods: The crude extracts were extracted by methanol cold leaching, ethanol thermal reflux and microwave extraction. The antibacterial activity of different crude extract pairs were determined by 96-well plate culture method. The extracts were suspended in water and extracted by petroleum ether and ethyl acetate in sequence. The extracts with different polarities were obtained and the antibacterial activity of these fractions was preliminarily determined to emerge the antibacterial fraction. Results: Among the three extraction methods, the extraction rate of microwave extraction was the highest; the crude extracts of S. barbata had no inhibitory activity against common bacteria at 2 mg/mL, but be effects against methicillin-resistant Staphylococcus aureus (ATCC 33591 and 43300) with a half inhibitory concentration (MIC value) of 2 mg/mL. The extract components of the crude extract, especially the ethyl acetate phase, exhibited a broad-spectrum antibacterial activity, and its MIC value against various strains were mostly ranged from 0.5 to 2 mg/mL. The petroleum ether fraction showed excellent antibacterial activity against Streptococcus mutans with the MIC value of 0.125 mg/mL. Conclusion: S. barbata has broad-spectrum第39卷第4期 V ol.39 No.4 井冈山大学学报(自然科学版) 2018年7月 Jul. 2018 Journal of Jinggangshan University (Natural Science) 76 _______________________________收稿日期：2018-03-05；修改日期：2018-05-16 基金项目：国家自然科学基金项目(81560561)作者简介：郑丽娟(1980-)，女，江西吉安人，实验师，硕士，主要从事天然产物的提取与活性筛选(E-mail: 690109174@);刘 兵(1966-)，女，江西吉安人，实验师，主要从事天然产物的提取与活性筛选(E-mail: 1277544374@); 彭姣阳(1997-)，女，湖南邵东人，井冈山大学医学部药学专业2015级本科生(E-mail: 1019454417@); 谭雨琪(1997-)，女，湖南株洲人，井冈山大学医学部药学专业2015级本科生(E-mail: 1368171129@);*宋明霞(1983-)，女，山西介休人，副教授，博士，主要从事抗菌化合物的设计、合成及其活性研究(E-mail: freexiaoxiao83@)井冈山大学学报(自然科学版) 77antibacterial activity, especially against resistant bacteria, and it is preliminarily confirmed that the effective antibacterial fraction is ethyl acetate phase. This work lays a foundation for the next step of antibacterial application of S. barbata.Key words:Scutellaria barbata; crude extract; antibacterial activity; drug-resistant bacteria; active fraction自发现青霉素以来，人类在对抗细菌感染方面取得了重大的突破，许多严重的细菌感染性疾病都得到了有效的控制与治疗。

冯坤，皇甫露露，刘传铎，等. 月桂酰精氨酸乙酯失活单增李斯特菌的机制研究[J]. 食品工业科技，2024，45（8）：174−181. doi:10.13386/j.issn1002-0306.2023060088FENG Kun, HUANGFU Lulu, LIU Chuanduo, et al. Research on the Antibacterial Mechanism of Lauroyl Arginate Ethyl against Listeria monocytogenes [J]. Science and Technology of Food Industry, 2024, 45(8): 174−181. (in Chinese with English abstract). doi:10.13386/j.issn1002-0306.2023060088· 生物工程 ·月桂酰精氨酸乙酯失活单增李斯特菌的机制研究冯　坤1,2，皇甫露露1,2，刘传铎1,2，谢璐遥1,2，相启森1,2,*（1.郑州轻工业大学食品与生物工程学院，河南郑州 450001；2.河南省冷链食品质量安全控制重点实验室，河南郑州 450001）摘　要：本文拟研究月桂酰精氨酸乙酯（lauroyl arginate ethyl ，LAE ）对单增李斯特菌（Listeria monocytogenes ）的失活机制。

采用二倍稀释法测定LAE 对L. monocytogenes 的最小抑菌浓度（minimum antibacterial concentration ，MIC ）。

通过测定细胞形态、细胞膜完整性、胞内ATP 水平、细胞膜电位、细胞表面疏水性及胞内活性氧（reactive oxygen species ，ROS ）水平等指标，揭示LAE 失活L. monocytogenes 的作用机制。

抑菌报告英文怎么说呢Report on Antibacterial ActivityIntroduction:This report aims to analyze the antibacterial activity of the test sample. The experiment was conducted to determine the effectiveness of the sample in inhibiting bacterial growth and to assess its potential as an antibacterial agent.Methodology:1. Test Organisms:- Bacterial strains used: Escherichia coli, Staphylococcus aureus - These strains were selected based on their common occurrence and significant impact on human health.2. Sample Preparation:- The test sample was prepared by following the standard protocol.- It was diluted to the required concentration using sterile distilled water.3. Agar Diffusion Method:- Sterilized agar plates were prepared, and wells were made in the agar using a sterile cork borer.- The bacterial suspension was spread evenly over the agar surface.- Various concentrations of the test sample were added to the wells.- Control plates (with no sample application) were also prepared for comparison.4. Incubation:- The plates were incubated at an appropriate temperature, allowing bacterial growth for 24 hours.5. Measurement of Antibacterial Activity:- The antibacterial activity of the test sample was determined by measuring the zone of inhibition.- The diameter of the zone of inhibition around each well was measured and recorded.Results:The results of the experiment indicated that the test sample exhibited antibacterial activity against both Escherichia coli and Staphylococcus aureus. The zone of inhibition measurements indicated the effectiveness of the sample in inhibiting bacterial growth.- Escherichia coli: The test sample resulted in an average zone of inhibition of X mm.- Staphylococcus aureus: The test sample resulted in an average zone of inhibition of Y mm.Discussion:The observed antibacterial activity against both Escherichia coli and Staphylococcus aureus showcases the potential of the test sample as an antibacterial agent. The results obtained suggest that further research and testing should be conducted to determine the mechanism of action and potential applications of the test sample.Conclusion:Based on the results obtained, it can be concluded that the test sample exhibits antibacterial activity against both Escherichia coli and Staphylococcus aureus. Further studies are recommended to explore the full potential of the test sample and its possible applications in the field of antibacterial research.Note: This report is provided for informational purposes only and does not aim to provide conclusive evidence. Further analysis and research are required to validate the findings presented.。