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首页> 外文会议>WSEAS International Conference on Mathematical Biology and Ecology >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：在体外条件下，肉桂酸与大肠杆菌对大肠杆菌的协同相互作用

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摘要

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 naper. Checkerboard assay indicated that the amount of antibiotic could be reduced by a factor of 5 by adding 1mM 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：减少抗生素量的方法之一是加入植物化学化，这会产生与前者的协同相互作用。肉桂酸和Amikacin组合对大肠杆菌的影响据报道。棋盘测定表明，通过加入1mm的植物化学物质，可以减少抗生素的量。时间杀死曲线研究表明，当组合使用两种化合物时，菌落形成单元的两倍降低，与它们相比单独使用。使用肉桂蛋白的后抗生素效果（即，在短暂暴露于抗生素后的细菌生长抑制细菌生长）。该研究表明，肉桂酸与Amikacin协同作用，表明后来的治疗剂量可以显着降低，导致其毒性和预防耐药性和预防耐药性。

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