Bactericidal effects of antimicrobial agents on epithelial cell-associated Pseudomonas aeruginosa

Hirakata, Yoichi; Yano, Hisakazu; Arai, Kohei; Kitagawa, Miho; Hatta, Mochammad; Kunishima, Hiroyuki; Kaku, Mitsuo

doi:10.1007/s10156-011-0342-y

Cited by 2 publications

(1 citation statement)

References 12 publications

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“…After MIC determination bacterial cultures were subcultured in plates of solid media and 0.1 mL sample of broth from each well with no growth were transferred on to plain Muller-Hinton agar plates for 20 h incubation at 37 °C and Candida albicans was cultured on Sabouraud agar plate (28 °C, 48 h). The antibiotic concentration inducing a 99.9 % loss of viability was defined as minimum bactericidal concentration 14 . Each assay was repeated at least three times to confirm the reproducibility.…”

Section: Methodsmentioning

confidence: 99%

Synthesis and Antibacterial Activity of Dihydromyricetin-Co(II)

Li¹,

Ye²,

Zhai³

et al. 2014

Asian J. Chem.

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Dihydromyricetin is a natural food additives with good prospects in food industry, But its little research is on dihydromyricetin complex with better effects. Antibacterial agent is very important in food industry, but little attention has been devoted to the relationship between dihydromyricetin-metal complex and antibacterial activity. In this paper, dihydromyricetin-Co(II) has been prepared and the interaction of dihydromyricetin-Co(II) complx with antibacterial activity was investigated by tube double dilution method. The results indicate that the dihydromyricetin-Co(II) conditional stability constant is 6.47 × 10 13 L 2 mol -2 and its antibacterial activity could effectively inhibit the growth of Candida albicans. The minimum antimicrobial dosage of dihydromyricetin-Co(II) against Candida albicans was 12.5-25 µg/mL. The minimum bactericidal dosage was 25-50 µg/mL. The result showed dihydromyricetin-Co(II) against Candida albicans was stronger than that of dihydromyricetin.

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Section: Methodsmentioning

confidence: 99%