Effects of hawthorn and melanoidins on the in-vitro growth of Bifidobacterium and E.coli
10.3969/j.issn.1006-0111.201904129
- VernacularTitle:山楂饮片及类黑素对双歧杆菌和大肠杆菌体外生长的影响
- Author:
Yun WANG
1
;
Min LU
1
;
Jie LIANG
1
;
Hua SUN
1
;
Mengqi ZHANG
1
;
Zelun LAN
2
;
Jun WAN
1
;
Xia ZHOU
1
Author Information
1. Life Science & Engineering College of Southwest Jiaotong University, Chengdu 610031, China.
2. Key Research Room of Traditional Chinese Medicine Processing Technology, National Administration of Traditional Chinese Medicine, Chengdu 610036, China.
- Keywords:
melanoidins;
charred hawthorn;
gas chromatography;
Bifidobacterium;
E.coli
- From:
Journal of Pharmaceutical Practice
2020;38(2):135-137
- CountryChina
- Language:Chinese
-
Abstract:
Objective Effect of hawthorn and melanoidins on the in-vitro growth of Bifidobacterium and E.coli. Methods According to methods of the Chinese pharmacopoeia (2015),the charred hawthorn was prepared. The melanoidins in charred hawthorn were separated and purified by the macroporous resin extraction process. Ultraviolet spectrophotometry was used to detect melanoidins. The gas chromatography was used to detect the effects of hawthorn, charred hawthorn and melanoidins on the content of the acetic acid in Bifidobacterium and E.coli during growth, stable and decay period. Results In the early stage, the effects of hawthorn and charred hawthorn on bacteria were greater than melanoidins. In the middle and late stage, melanoidins inhibited the growth and metabolism of E.coli by changing the generation of acetic acid, and contributed to that of Bifidobacterium and also promoted the generation of acetic acid and regulate the intestinal flora. Conclusion Hawthorn, charred hawthorn and melanoidins all promote digestion by promoting the growth and metabolism of intestinal flora. Among them, charred hawthorn has a better effect on intestinal flora.
