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当前位置: 首页 > 文章 > 不同蜜粉源植物蜂王浆抗菌作用的初步研究 蜜蜂杂志 2019 (9) 2-5
Position: Home > Articles > Primary Studies on Antimicrobial Activities of Royal Jelly from Different Botanical Origins Journal of Bee 2019 (9) 2-5

不同蜜粉源植物蜂王浆抗菌作用的初步研究

作  者：
林天星;刘瀚弛;王梦琦;王光高;彭建华;李文倩;张猛;王璐莹;林焱
单  位：
福建农林大学蜂学学院
关键词：
蜂王浆;革兰氏阳性菌;革兰氏阴性菌;抗菌作用
摘  要：
采用抑菌圈实验方法测定不同蜜粉源植物蜂王浆对革兰氏阴性菌和革兰氏阳性菌的抑菌作用。试验用蜂王浆分别是产浆型意蜂和产蜜型意蜂所产的油菜蜂王浆和荆条蜂王浆;受试菌株包括革兰氏阳性细菌(金黄色葡萄球菌和枯草芽孢杆菌)和革兰氏阴性细菌(沙门氏菌和大肠杆菌)。研究结果显示:油菜蜂王浆对革兰氏阳性菌有明显的抗菌作用,且产浆型意蜂所产的油菜蜂王浆对受试细菌的抑菌效果优于产蜜型意蜂品系所产油菜蜂王浆,两种意大利蜂所产的油菜蜂王浆对金黄色葡萄球菌的抗菌作用优于枯草芽孢杆菌;油菜蜂王浆对革兰氏阴性菌的抑菌作用也较强,两种蜂王浆对沙门氏菌的抑菌效果优于大肠杆菌;产浆型意蜂所产的荆条蜂王浆对金黄色葡萄球菌和枯草芽孢杆菌的抑菌效果均高于产蜜型意蜂所产的荆条蜂王浆,然而,二者的抑菌效果弱于油菜蜂王浆。研究表明,不同蜜粉源植物的蜂王浆抗菌效果不同,油菜蜂王浆对受试革兰氏阳性菌和革兰氏阴性菌的抗菌效果均比荆条蜂王浆强,产浆型意蜂所产的蜂王浆对受试菌的抗菌效果优于产蜜型意蜂所产的蜂王浆。
译  名：
Primary Studies on Antimicrobial Activities of Royal Jelly from Different Botanical Origins
作  者：
LIN Tian-xing;LIU Han-chi;WANg Meng-qi;WANg guanggao;PENg Jian-hua;LI Wen qian;ZHANg Meng;WANg Luying;LIN Yan;Fujian Agriculture and Forestry University College of Bee Science;
关键词：
royal jelly;;gram-positive bacteria;;gram-negative bacteria;;antimicrobial activity
摘  要：
The antimicrobial activities of royal jelly from different botanical orig ins ag ainst g ram-positive(g+) and g ram-neg ative bacteria(g-) were investig ated using inhibition zone method. The royal jelly tested was rapeseed royal jelly and chaste royal jelly produced by honey and royal jelly-producing Apis mellifera,respectively. The tested bacteria included g ram-positive bacteria(Staphylococcus aureus and Bacillus subtilis) and gram-neg ative bacteria(Salmonella enterica and Escherichia coli). Accordin g to the results: rapeseed royal jelly showed strong antimicrobial activity ag ainst gram-positive bacteria, in which the antibacterial activity of rapeseed royal jelly produced by royal jelly-producing Apis mellifera was much higher than that produced by honey-producing Apis mellifera, and both royal jelly displayed strong er antimicrobial activity against Staphylococcus aureus than Bacillus subtilis.Besides, both rapeseed royal jelly demonstrated antibacterial activity against gram-negative bacteria, in which the effects on Salmonella enterica was higher than Escherichia coli. Furthermore, the chaste royal jelly produced by royal jelly-producing Apis mellifera possessed better antimicrobial effects on g ram-positive bacteria than that produced by honey-producing Apis mellifera;however, the antimicrobial activity of chaste royal jelly was weaker than that of rapeseed royal jelly. The results sug g ested that the antimicrobial activity of royal jelly changed with different botanical ori gins. Rapeseed royal jelly had strong er antimicrobial activity ag ainst both gram-positive and gram-negative bacteria than chaste royal jelly, and royal jelly produced by royal jelly-producing Apis mellifera possessed better antimicrobial activity than that produced by honey-producing Apis mellifera.

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