PDF(Pubmed)
Abstract：
This study, for the first time, has investigated the relationships between alterations of mangiferin contents in mango leaves at different maturity stages and their antibacterial properties. Leaves were classified into six different maturity stages based on their color: (1) young dark reddish brown, (2) young yellow, (3) young light green, (4) mature green, (5) old dark green, and (6) old yellow leaves. Ethanol extracts were then examined against Gram-positive and Gram-negative bacteria, applying broth dilution and agar well diffusion methods. In addition, we also measured the mangiferin contents in leaves at different stages for the purpose of evaluating how the changes in this phytochemistry value affects their activities against bacteria. The results showed that extracts from leaves at young ages had better antibacterial properties than those from old leaves, as evidenced by the lower minimum inhibitory concentrations and larger inhibitory zones. In addition, we also found that the contents of mangiferin were significantly decreased followed the maturation process. These results suggest that mango leaves at young stages, especially dark reddish brown and young yellow leaves, are preferable for application in bacterial infections and other therapies related to mangiferin\'s constituents.
摘要：
这项研究,第一次,研究了不同成熟期芒果叶片中芒果苷含量的变化与其抗菌性能之间的关系。叶子根据颜色分为六个不同的成熟阶段：（1）年轻的深红棕色，（2）年轻的黄色，（3）年轻的浅绿色，（4）成熟的绿色，（5）老深绿色，和（6）老黄叶。然后针对革兰氏阳性和革兰氏阴性细菌检查乙醇提取物，应用肉汤稀释和琼脂扩散方法。此外,我们还测量了不同阶段叶片中的芒果苷含量，以评估该植物化学值的变化如何影响其对细菌的活性。结果表明,幼龄叶提取物比老叶提取物具有更好的抗菌性能,较低的最小抑制浓度和较大的抑制区证明了这一点。此外,我们还发现，芒果苷的含量随着成熟过程而明显下降。这些结果表明，芒果的叶子在幼小阶段，特别是深红棕色和年轻的黄色叶子，优选用于细菌感染和其他与芒果苷成分相关的治疗。
