驴奶对皮肤真菌和食源性细菌的抗菌活性

Mostafa Koutb*¹, Manal Khider², Esam Ali³, Nemmat Hussein³
1、阿苏特大学理学院植物学与微生物学系;麦加乌姆古拉大学应用科学学院生物系
2、法尤姆大学农学院乳业科学系
3、阿苏特大学理学院植物学与微生物学系

摘要

根据驴奶与人类病原菌的相关性，筛选出 3 株细菌和 3 株真菌，研究了驴奶的抑菌活性。驴奶对皮肤真菌和
食源性致病菌均有抗菌活性。对薄荷毛癣菌和红僵菌的抑菌活性最高，致死浓度最低为 32 mg/ml。在食源性致病菌
方面，革兰氏阳性菌 ( 蜡样芽孢杆菌和金黄色葡萄球菌 ) 对驴奶的敏感性高于革兰氏阴性菌 ( 大肠杆菌 )，最低致死
浓度分别为 32、64 和 128 mg/ml。经胃蛋白酶 (2 mg/ml) 消化后，驴奶对蜡样芽孢杆菌和金黄色葡萄球菌的抑菌活性
分别保持在 60% ~ 62% 左右，说明驴奶中的脂肪酸抑菌效果最好。胃蛋白酶消化后对皮肤真菌和革兰氏阴性菌的抑
菌活性不受影响。为了解释驴奶对皮肤真菌的抗真菌能力，用气相色谱法分析了驴奶的脂肪酸。脂肪酸分析表明，
驴奶脂中主要成分为油酸 (25.4%)、棕榈酸 (23.75%)、亚麻酸 (20.04%)、花生酸 (3.58%) 和硬脂酸 (3.26%)，具有抗菌
活性。最后，在本研究结果的基础上，考察了驴奶对金黄色葡萄球菌和皮肤真菌的抑菌活性，特别是对引起急性或
慢性炎性体癣的须发植物和红色毛癣菌的抑菌活性 ; 在化妆品和制药工业中，可能被认为是一种具有新颖功能保护
特性的有价值的天然产品。

关键词

驴奶；内生毛癣菌；脂肪酸；细菌；皮肤真菌

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