Antibacterial Effect Of Fish Scale Collagen-Based Antibacterial Gel
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Abstract
Abstract A 96-well plate method was used to explore the minimal inhibitory concentration of three natural antibacterial agents, oregano essential oil, lysozyme and tea polyphenols, against Escherichia coli and Staphylococcus aureus. MIC) and minimum bactericidal concentration (MBC), and the antibacterial rate was measured using the absorbance method. The results showed that the MIC of fish scale collagen gel added with oregano essential oil, lysozyme and tea polyphenols on E.coli were 2.5 ¦ÌL/mL, 6.25 mg/mL and 0.156 mg/mL respectively, MBC were 2.5 ¦ÌL/mL, 25 mg/mL and 0.156 mg/mL respectively, and the antibacterial rates were 87.53%, 49.26% and 79.81% respectively; for The MICs of S. aureus are 1.25 ¦ÌL/mL, 12.5 mg/mL and 0.156 mg/mL respectively, the MBCs are 2.5 ¦ÌL/mL, 25 mg/mL and 0.156 mg/mL respectively, and the antibacterial rates are 83.22% and 51.16% respectively. and 75.22%. It can be seen that the fish scale collagen gel added with three kinds of natural bacteriostatic agents has a significant inhibitory effect on both E.coli and S.aureus, and the MICs are: tea polyphenols < oregano essential oil < lysozyme, inhibiting The bacterial rates are all: oregano essential oil > tea polyphenols > lysozyme, and the antibacterial effects are: tea polyphenols > oregano essential oil > lysozyme. Therefore, fish scale collagen with oregano essential oil, lysozyme and tea polyphenols added Gel has good antibacterial effect and application prospects
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