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首页> 外文会议>Advances in biomedical research >Synergisitic interaction of cinnamic acid with amikacin against Escherichia coli under in vitro conditions
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Synergisitic interaction of cinnamic acid with amikacin against Escherichia coli under in vitro conditions

机译：肉桂酸与丁胺卡那霉素在体外条件下对大肠杆菌的协同相互作用

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One of the ways of reducing the amount of antibiotics is to add a phytochemical which would produce a synergistic interaction with the former. Effect of combination of cinnamic acid and amikacin against E.coli is reported in this paper. Checkerboard assay indicated that the amount of antibiotic could be reduced by a factor of 5 by adding 1 mM of the phytochemical. Time kill curve studies indicated a twofold decrease in colony forming units when the two compounds were used in combination, when compared to them being used individually. The post antibiotic effect (i.e., persistant suppression of bacterial growth following a brief exposure to an antibiotic) of amikacin was enhanced when cinnamic acid was used. This study indicates that cinnamic acid acts synergistically with amikacin, indicating that the therapeutic dose of the later could be considerably decreased leading to reduction in its toxicity and prevention of drug resistance.
机译：减少抗生素用量的方法之一是添加一种植物化学物质，该物质将与前者产生协同作用。本文报道了肉桂酸和丁胺卡那霉素对大肠杆菌的作用。棋盘检测表明，通过添加1 mM的植物化学物质，抗生素的量可以减少5倍。时间杀死曲线研究表明，与单独使用相比，两种化合物组合使用时菌落形成单位减少了两倍。当使用肉桂酸时，阿米卡星的后抗生素作用（即，短暂暴露于抗生素后对细菌生长的持久抑制）得到增强。该研究表明肉桂酸与丁胺卡那霉素具有协同作用，表明后者的治疗剂量可大大降低，从而降低其毒性并预防耐药性。

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