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《Science of Sericulture》 2013-06
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An Investigation on Antibacterial Activity and Stability of Morusin

PANG Dao-Rui;LIU Fan;SHEN Wei-Zhi;LIU Jun;MU Li-Xia;SHI Ying;ZOU Yu-Xiao;LIAO Sen-Tai;XIAO Geng-Sheng;Sericulture and Farm Produce Processing Research Institute,Guangdong Academy of Agricultural Sciences,Key Laboratory of Agro-food Science and Technology of Guangdong;College of Food Science, South China Agricultural University;  
In this study,inhibitory effects of morusin from mulberry( Morus L.) against 5 common food-borne pathogenic bacteria,namely Staphyloccocus aureus,Bacillus subtilis,Escherichia coli,Salmonella spp. and Proteus vulgaris,were tested by agar diffusion method and microscale double dilution method. Meanwhile,the effects of thermal treatment,ultraviolet illumination,medium pH value,oxidant and reducer on the antibacterial activity of morusin were also investigated. The results indicated that inhibitory effects of morusin against the 5 tested bacterial strains were different. The two Gram-positive bacteria( G+),Bacillus subtilis and Staphylococcus aureus,were remarkably inhibited. Morusin had the highest antibacterial activity against Bacillus subtilis,with the minimum inhibitory concentration( MIC) below 1. 56μg /mL. Its inhibition to the three Gram-negative bacteria( G-),Salmonella spp.,P. vulgaris and E. coli,was relatively weak. Ultraviolet illumination and thermal treatment below 100 ℃ had no obvious influence on the antibacterial activity of morusin. After thermal treatment of above100 ℃,the antibacterial activity of morusin decreased obviously. Within pH 6 ~ 9 range,the antibacterial activity of morusin decreased with increase of medium pH value.When the concentration of reducer Na2SO3was increased,the antibacterial activity of morusin to Staphylococcus aureus declined gradually. The concentration of oxidant H2O2 had little influence on the antibacterial activity of morusin. These results suggest that morusin is one of the important substances of mulberry with antibacterial activity. High temperature( above 100 ℃),strong alkaline and high concentration reducer had influence on the antibacterial activity of morusin.
【Fund】: 现代农业产业技术体系专项(No.CARS-22);; 广东省自然科学基金团队项目(No.粤科基字[2009]2号);; 国家自然科学基金项目(No.31071534);; 广州市科技计划重大专项(No.2011Y2-00009);; 广州市珠江科技新星专项(No.穗科信字[2013]6号)
【CateGory Index】: R285.5
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