七種蔥屬植物對黃麴菌與薰煙色麴菌之抑菌效果

由於麴菌（Aspergillus spp）所引起的臨床真菌感染，普遍發生在許多醫院中。雖然使用抗生素有治療的效果，但會引起副作用故有使用的限制。蔥屬植物中的大蒜已被證實具有抗真菌效果，且其抑菌活性也於臨床實驗被發現，但因其特殊氣味較不易被病人接受。因此，本實驗的最主要目的是為進一步了解其它蔥屬植物，如青蒜、青蔥、洋蔥、韭菜、韭菜花、紅蔥頭是否具有抑制A.flavus與A.fumigatus生長的效果，且此效果是否會受烹調過程中食鹽、醋酸、不同加熱時間以及消化道中胃酸（鹽酸）的影響。並利用液體培養稀釋法找出其最低抑制濃度（MIC）與最低致死濃度（MFC)。　　結果顯示，上述蔥屬植物都具有抑制A.flavus 與A.fumigatus生長的效果，且除了韭菜與韭菜花外，此抑菌活性不受0.2M與0.4M氯化納溶液處理的影響。而這此植物試樣，經pH=2,4,6,的鹽酸與醋酸處理後，均不改變其抑制效果。但在pH=2之醋酸處理組表現顯著的抑菌活性，推測可能有部份抑菌效果是來自醋酸處理後的殘留。而蔥屬植物經不同加熱時間處理會減少或失去其抑菌效果。在抑菌效果MIC與MFC的定量測定發現，大蒜水萃取液對A.flavus 與 A.fumigatus 有最好的抑菌效果。其次為青蒜、韭菜、韭菜花，紅蔥頭、青蔥更次之，而洋蔥的抑菌效果最弱。　　因此，如僅以抗菌為目的，新鮮的蔥屬植物萃取液具有較佳的效果。其中又以大蒜對A.flavus 及A.fumigatus具有最強的抑菌效果，但因曾有報告指出大蒜的特殊氣味較不易被病人接受。因此，本實驗結果建議，MIC與MFC僅次於大蒜的青蒜、韭菜、韭菜花因較不具刺激的味道，應可應用於臨床治療。

Aspergillosis is a nosocomial fungal infection. This infection threatens patients and healthy workers in many hospitals. Both Aspergillus flavus and A. fumigatus are the fungi responsible for this fetal disease. The medicine used for this infection has many side-effects, which deteriorates the health of infected persons. Therefore, the search for new antifungal agents is undergoing. The antifungal activity of garlic, one member of Allium family, has been studied. However,little attention was paid to other Allium members.　　This study was designed to examine the antifungal activity of seven Allium species against the growth of Aspergillus flavus and A. fumigatus. The influence of NACI, HCI acetic acid and heating time upon the antifungal activity of these food samples was studied. Finally, the minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) of these foods against these two fungi were measured.　　The results showed that garlic, green garlic, green onion,onion, leek, leek flower and shallot possessed antifungal activity.After 0.2M or 0.4M NaCl treated, only leek and leek flower decreased their antifungal activity (p<0.05). All HCI treatments and acetic acid treatments at pH=4, 6 did not affect the antifungal activity of these Allium plants (p<0.05). However, acetic acid treatments at pH=2 significantly enhanced the antifungal activity of all food samples (p<0.05). When heating at 100°C the antifungal activity of all food samples (p<0.05).When heating at 100°C, the antifungal activity of food samples decreased with increasing heating time (p<0.05). Garlic showed the lowest MIC and MFC, and followed by green garlic ,leek and leek flower (p<0.05).The MIC and MFC of onion was the highest (p<0.05).　　These results suggested that the seven Allium members, in fresh, have potential in clinical application for aspergillosis prevention or therapy .The presence of NaCl or acetic acid in food preparation would not decrease the antifungal activity these Allium plants.