基于生物信息学和HPLC技术探究茯苓的抑菌效果及机制

Antibacterial Effect and Mechanism of Poria Based on Bioinformatics and HPLC Techniques

摘要

通过网络药理学和分子对接技术研究茯苓抑菌的分子机制,并通过实验体外验证茯苓的抑菌效果.结果表明:茯苓的抑菌作用主要依赖于肿瘤坏死因子(TNF)等靶点和PI3K-Akt等信号通路进行调节;茯苓提取物对大肠杆菌和金黄色葡萄球菌的生长具有抑制作用,最小抑菌质量浓度分别为0.5,0.25 g/mL;高效液相色谱茯苓中包含齐墩果酸等三萜类化合物;茯苓中富含多糖可发挥抑菌效果;茯苓作用下的金黄色葡萄球菌和大肠杆菌的形态结构发生明显损伤,茯苓可干扰细菌细胞壁的合成过程,并抑制细胞膜的形成,从而抑制菌株生长.

Abstract

We investigated the molecular mechanism of Poria inhibition through network pharmacology and molecular docking technology, and verified the antibacterial effect of Poria in vitro through experiments. The results show that the antibacterial effect of Poria mainly relies on the regulation of tumor necrosis factor (TNF) and other targets and signaling pathways such as PI3K-Akt, and Poria extracts have inhibitory effect on the growth of Escherichia coli and Staphylococcus aureus, with the minimum inhibitory concentrations of 0.5, 0.25 g/mL, respectively. The Poria contains triterpenoids such as oleanolic acid. The Poria is rich in polysaccharides that can exert antibacterial effect. The morphological structure of Staphylococcus aureus and Escherichia coli under the action of Poria is obviously damaged, and Poria can interfere with the synthesis process of the bacterial cell walls, and inhibit the formation of the cell membranes, thereby suppressing the growth of the bacterial strains.

关键词

茯苓 / 抑菌机制 / 大肠杆菌 / 金黄色葡萄球菌

Key words

Poria / antibacterial mechanism / Escherichia coli / Staphylococcus aureus

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基金资助

黑龙江省基本科研业务费(1455MNUQN002)

黑龙江省基本科研业务费(1453PT004)

黑龙江省自然科学基金(LH2022C100)

牡丹江师范学院项目(MNUQN202301)