Nội dung được dịch bởi AI, chỉ mang tính chất tham khảo
Lá Củ Dền (Beta vulgaris) và Hành Tây (Allium porrum) Là Nguồn Cung Cấp Các Chất Chuyển Hóa Sinh Học Có Hoạt Tính Chống Cảm Ứng Của Quần Thể Vi Khuẩn và Chống Biofilm
Tóm tắt
Các sản phẩm phụ thu được từ quá trình chế biến rau củ thô thường chứa một lượng đáng kể các hợp chất sinh học có thể được chiết xuất, tinh chế, cô đặc và tái sử dụng như các tác nhân chống bệnh lý. Bằng cách thay đổi khả năng gây bệnh của vi sinh vật, độc lực của tác nhân gây bệnh được làm giảm. Mục tiêu của nghiên cứu này là phân tích hoạt tính kháng khuẩn, chống cảm ứng quần thể vi khuẩn, chống biofilm và hoạt tính chống oxy hóa của lá củ dền (Beta vulgaris) và lá hành tây (Allium porrum) như những tác nhân tiềm năng chống bệnh lý. Các tinh chất ethanol từ lá củ dền khô (EEDBL) cho thấy hoạt tính chống oxy hóa cao hơn và nồng độ polyphenol cao hơn so với tinh chất ethanol từ lá hành tây khô (EEDLL). EEDLL thể hiện hoạt tính kháng khuẩn mạnh với nồng độ ức chế tối thiểu (MIC) là 358,33 mg mL−1 và hoạt tính chống cảm ứng quần thể vi khuẩn ở mức 53,75 mg mL−1 so với EEDBL. Hơn nữa, EEDLL cho thấy hoạt tính chống biofilm ở mức 268,75 mg mL−1. Việc sử dụng các chất hoạt động sinh học chiết xuất từ các phần không sử dụng của các loại rau khác nhau như các chất chống bệnh lý được đề xuất như một phương án thay thế cho việc sử dụng các chất kháng khuẩn truyền thống.
Từ khóa
#Beta vulgaris #Allium porrum #hoạt tính kháng khuẩn #hoạt tính chống biofilm #hoạt tính chống oxy hóa #cảm ứng quần thể vi khuẩn.Tài liệu tham khảo
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