pH值对桉树木醋(鹿蹄草提取物)抑菌抑菌活性的影响

IF 0.6 4区 农林科学 Q4 FORESTRY Revista Arvore Pub Date : 2023-07-07 DOI:10.1590/1806-908820230000011
G. S. P. Gama, A. Pimenta, F. Feijó, C. S. Santos, R. Castro, T. Azevêdo, L. C. Medeiros
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引用次数: 0

摘要

摘要本研究旨在研究渐进式中和对桉木(无性系I144)木材热解所得木醋抑菌抑菌性能的影响。木材样品以0.9°C min-1的升温速率碳化,直至最终温度为450°C,共碳化8小时。生热解液沉淀,分离水相馏分。然后,对水馏分(生木醋- WV)进行纯化,得到WV。收集WV样品,加入NaOH溶液,将pH从2.5中和至7.5(2.5、3.0、3.5、4.0、4.5、5.0、5.5、6.0、6.5、7.0和7.5)。通过肉汤微量稀释法,评价各pH下中和后的样品对铜绿假单胞菌(ATCC 27853)、肠炎沙门氏菌(ATCC 13076)、金黄色葡萄球菌(ATCC 25923)、无乳链球菌(CEPA CLINICA)和白色念珠菌(ATCC 10231)的抑菌效果。通过体外法测定其最低抑菌浓度(MIC)和最低杀菌(和杀真菌)浓度。结果进行对数回归分析,并对评估pH范围内的每个微生物拟合统计模型;随着pH的增加,CIM的逐渐减少增加,需要更高浓度的WV来抑制微生物的生长。耐药较强的菌株是金黄色葡萄球菌和无乳葡萄球菌,它们需要将WV浓度从pH 2.5时的最低6.25%增加到pH 6.0时的50%。当pH为7.0时,即使在50%(研究中评估的最高浓度),这两种菌株也没有被抑制。相比之下,白色念珠菌被证明是最敏感的菌株,在pH 2.5时从3.12%的EP开始,在pH 7.0时只需要25%的抑制。铜绿假单胞菌和肠炎链球菌的行为遵循白色假单胞菌的模式,仅在pH 7.0时不同,在pH 7.0时它们需要50%的EP。结果表明,即使在中性和微碱性条件下,EP对微生物生长的抑制活性仍能保持一定程度的抑制作用。然而,即使达到中性和微碱性pH值,抑制活性仍保持在一定水平。WV的pH值越高,其抗菌活性越低。然而,即使在中性和微碱性pH值下,其活性仍保持不变。
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EFFECT OF pH ON THE ANTIBACTERIAL AND ANTIFUNGAL ACTIVITY OF WOOD VINEGAR (PYROLIGNEOUS EXTRACT) FROM EUCALYPTUS
ABSTRACT The study aimed to assess the effect of progressive neutralization on the antimicrobial properties against bacteria and yeasts of wood vinegar obtained from the pyrolysis of Eucalyptus urograndis (clone I144) wood. Wood samples were carbonized at a heating rate of 0.9 °C min-1 until a final temperature of 450 °C, totalizing 8 hours of carbonization. The raw pyrolysis liquids were left to settle, and the aqueous fraction was separated. Then, the aqueous fraction (raw wood vinegar - WV) was purified to yield the WV. WV samples were collected and neutralized from pH 2.5 until 7.5 (2.5, 3.0, 3.5, 4.0, 4.5, 5.0, 5.5, 6.0, 6.5, 7.0, and 7.5, by adding NaOH solution. Through the broth microdilution method, the antimicrobial effect of the neutralized samples at each pH was assessed on Pseudomonas aeruginosa (ATCC 27853), Salmonella enteritidis (ATCC 13076), Staphylococcus aureus (ATCC 25923), Streptococcus agalactiae (CEPA CLINICA), and Candida albicans (ATCC 10231). The minimum inhibitory concentration (MIC) and minimum bactericidal (and fungicidal) concentrations were determined through in vitro technics. Results were subjected to logarithmic regression analysis, and statistical models were fitted for each microorganism in the assessed pH range; as pH increased, a progressive decrease in the CIM increased, demanding higher concentrations of WV to inhibit microbial growth. The more resistant strains were S. aureus and S. agalactiae, which required an increase in WV concentration from a minimum of 6.25% at pH 2.5 to reaching 50% at pH 6.0. When at pH 7.0, both strains were not inhibited even at 50% (the highest concentration evaluated in the study). In contrast, C. albicans proved to be the most sensitive strain, starting from 3.12% EP at pH 2.5 and requiring only 25% for inhibition at pH 7.0. The behavior of P. aeruginosa and S. enteritidis followed the pattern of C. albicans, differing only at pH 7.0, where they required 50% of EP. As observed, even at neutral and slightly alkaline pH, the inhibitory activity of EP on microbial growth was maintained to some extent. Nevertheless, even when neutral and slightly alkaline pH values are reached, the inhibitory activity remains at a certain level. Higher pH values of the WV were associated with lower antimicrobial activity. However, its activity remained even at neutral and slightly alkaline pH values.
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Revista Arvore
Revista Arvore FORESTRY-
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