Thermodynamics of Inhibition of Extract from Galla Chinensis on Streptococcus agalactiae
ZHENG Mengzhen1,2,3, TONG Yannan2,3,4, ZHAI Shaowei1,2,3, LIN Mao1,2,3, JIANG Xinglong1,2,3, LAI Xiaojian1,2,3, LI Zhongqin1,2,3
1. Fisheries College, Jimei University, Xiamen 361021, China; 2. Engineering Research Centre of Eel Modern Industrial Technology, Ministry of Education, Xiamen 361021, China; 3. Fishery Pharmaceutical Engineering and Technological Research Center in Xiamen, Xiamen 361021, China; 4. Hainan Academy of Ocean and Fisheries Sciences, Haikou 570206, China
Abstract：The effective components of Galla Chinensis were extracted by using high-speed counter current chromatography (HSCCC) and the optimal separation solvent system consisted of ethyl acetate, ethanol and water (with a volume ratio of 5∶1∶5) and the in vitro antibacterial effects of the crude extract and the separate components on Streptococcus lactis TN3L was detected by microcalorimetry and the half inhibitory concentration of the ingredients of the Galla Chinensis in order to evaluate the inhibitory effect of Galla Chinensis isolates on Streptococcus agalactiae and to utilize gallnut more effectively in practice. The results showed that Galla Chinensis was separated into 5 components including W1, W2, W3, W4, and W5. The IC50 of fractions W2—W5 were found to be 2.2294 mg/mL, 0.2570 mg/ mL, 0.6687 mg/mL, and 0.1750 mg/mL, the descending order of inhibitory effect being described as W2<W4<W3<W5<crude isolate, without inhibitory effect on S. agalactiae TN3L in fraction W1, and strong inhibitory effect in components W5 and W3 which were the main antibacterial fractions of Galla Chinensis on S. agalactiae TN3L.
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2020, Vol. 39 
