Hoạt tính kháng khuẩn của cao chiết quả thể nấm vân chi đỏ (Pycnoporus sanguineus)

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Tác giả: Hà Thanh Nguyên Phạm, Văn Hiệp Phạm, Đức Tường Trần

Ngôn ngữ: Vie

Ký hiệu phân loại:

Thông tin xuất bản: Khoa học (Đại học Đồng Tháp) 2022

Mô tả vật lý: 104-111

Bộ sưu tập: Metadata

ID: 406269

Thêm vào giỏ Liên kết toàn văn

Mục tiêu của nghiên cứu này là cung cấp bằng chứng in vitro về tiềm năng kháng khuẩn của cao chiết ethanol và cao chiết nước quả thể nấm vân chi đỏ (Pycnoporus sanguineus) qua phương pháp khuếch tán chất thử (nồng độ cao chiết 250 mg/mL) qua giếng thạch và xác định nồng độ tối thiểu ức chế vi khuẩn (MIC) của cao chiết ethanol và cao chiết nước quả thể nấm bằng phương pháp pha loãng chất thử trong thạch ở các nồng độ giảm theo cấp số mũ (25
12,5
6,25
3,125 và 1,5625 mg/mL). Ampicillin được sử dụng làm chất đối chiếu cho các thử nghiệm này. Kết quả cho thấy cao chiết ethanol và cao chiết nước quả thể nấm vân chi đỏ tạo được các vòng kháng khuẩn (6 - 11 mm) trên 5 chủng vi khuẩn (E. coli, P. aeruginosa, S. faecalis, S. aureus và K. pneumoniae). Giá trị MIC của cả 2 loại cao chiết trên 5 chủng vi khuẩn thử nghiệm đều ≤ 25 mg/mL. Tuy nhiên, giá trị MIC của cao chiết nước (≤ 6,25 mg/mL) thấp hơn so với cao chiết ethanol (≤ 25 mg/mL). Từ những kết quả thử nghiệm trên cho phép kết luận cao chiết ethanol và cao chiết nước quả thể nấm vân chi đỏ đều có thể chống lại 5 chủng vi khuẩn gây bệnh. Nấm vân chi đỏ có tiềm năng được sử dụng như một loại thảo dược tự nhiên có khả năng kháng khuẩn. , Tóm tắt tiếng anh, This study aims to provide an in vitro evidence for the potential antibacterial activity of the ethanolic and aqueous extracts from fruiting bodies of the Pycnoporus sanguineus (L.: Fr.) Murrill mushroom via agar well diffusion method (concentration of extracts 250 mg/mL) and determination of the antibacterial activity and minimum inhibitory concentrations (MIC) of ethanolic and aqueous extracts from the fruiting bodies of this mushroom by agar dilution method (concentration range of 25
12.5
6.25
3.125 and 1.5625 mg/mL). Ampicillin was used as a positive control for these assays. The results shows that the ethanolic and aqueous extracts from fruiting bodies of the P. sanguineus mushroom created the antibacterial halo ring (6 - 11 mm) on five bacteria strains (E. coli, P. aeruginosa, S. faecalis, S. aureus, and K. pneumoniae). The ampicillin created a fairly large antibacterial halo ring (19 - 34 mm) on three strains of E. coli, S. faecalis and S. aureus. The MIC values of two types of extracts from the fruiting bodies of the this mushroom on the five tested strains of bacteria were all ≤ 25 mg/mL. However, the MIC value of the aqueous extract (≤ 6.25 mg/mL) was lower than that of the ethanolic extract (≤ 25 mg/mL). The obtained results indicate that both ethanolic and aqueous extracts from fruiting bodies of the P. sanguineus were able to fight against the five bacteria strains. The P. sanguineus mushroom is potentially used as a natural herbal in antibacterial activity.

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