Green tea extract weakens the antibacterial effect of amoxicillin in methicillin‐resistant Staphylococcus aureus infected mice
作者： Qing Peng , Yuanchun Huang , Bing Hou , Dexing Hua , Fen Yao
DOI: 10.1002/PTR.2952
关键词: Microbiology 、 Antibacterial agent 、 Biology 、 Ampicillin 、 Flavonoid 、 Catechin 、 Traditional medicine 、 Amoxicillin 、 Camellia sinensis 、 Green tea extract 、 Antibiotics
摘要: Tea (Camellia sinensis) has been known for its modulation of resistance methicillin-resistant Staphylococcus aureus (MRSA) to beta-lactam antibiotics in vitro. This study aimed confirm the vitro effect green tea extracts with beta-lactams and determine whether can reduce minimum inhibitory concentrations (MICs) amoxicillin MRSA-infected mice. The catechins test that account reduced were quantitatively determined by high-performance liquid chromatography. MICs ampicillin, cefazolin, amoxicillin, oxacillin, extract alone combination determined. Proportions amoxicillin-tea combinations administered groups mice enterally. experiment showed four greatly decreased presence 0.25% extract. However, an vivo experiment, 5% conferred a higher ED(50) than antibiotic alone. Green extract, or does not have protective benefits concluded weakened antibacterial MRSA infected drinking is recommended treatment.
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