Stabilizing the bactericidal activity of hydrogen peroxide: A brandnew function of certain Chinese herbs

Wan-zhen Li; Ling-ling Tan; Qi-jie Li; Bang-jing Zhou; Yong-xiang Gao; Wei-jun Ding

doi:10.1007/s11655-012-1241-5

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Stabilizing the bactericidal activity of hydrogen peroxide: A brandnew function of certain Chinese herbs

Updated：2021-08-27

- Stabilizing the bactericidal activity of hydrogen peroxide: A brandnew function of certain Chinese herbs
- Chinese Journal of Integrative Medicine Vol. 20, Issue 6, Pages: 468-473(2014)
- Affiliations：
  
  College of Fundamental Medicine, Chengdu University of Traditional Chinese Medicine,Chengdu,China
- Author bio：
- Funds：
- DOI：10.1007/s11655-012-1241-5
  CLC：
- Published：2014，
  
  Published Online：3 December 2012，
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Li, Wz., Tan, Ll., Li, Qj. et al. Stabilizing the bactericidal activity of hydrogen peroxide: A brandnew function of certain Chinese herbs., Chin. J. Integr. Med. 20, 468–473 (2014). https://doi.org/10.1007/s11655-012-1241-5

Wan-zhen Li, Ling-ling Tan, Qi-jie Li, et al. Stabilizing the bactericidal activity of hydrogen peroxide: A brandnew function of certain Chinese herbs. [J]. Chinese Journal of Integrative Medicine 20(6):468-473(2014)
Li, Wz., Tan, Ll., Li, Qj. et al. Stabilizing the bactericidal activity of hydrogen peroxide: A brandnew function of certain Chinese herbs., Chin. J. Integr. Med. 20, 468–473 (2014). https://doi.org/10.1007/s11655-012-1241-5 DOI：

Wan-zhen Li, Ling-ling Tan, Qi-jie Li, et al. Stabilizing the bactericidal activity of hydrogen peroxide: A brandnew function of certain Chinese herbs. [J]. Chinese Journal of Integrative Medicine 20(6):468-473(2014) DOI： 10.1007/s11655-012-1241-5.

摘要

To explore natural herbs to maintain the bactericidal activity of hydrogen peroxide (H). Eighteen extracts of Chinese herbs were prepared complying with the standard protocol. Each of the solutions was then mixed with 1% H2O2. The mixtures were handled with two approaches: autoclaved daily for one

two or three times; stored at room temperature from one through five years. Then the bactericidal activity were evaluated by assaying the minimal bactericidal concentration (MBC) and minimal inhibitory concentration (MIC) against Gram positive (Staphylococcus aureus

ATCC25923) and Gram negative (Escherichia coli

ATCC12421) bacteria. While mixed with 1% H2O2

10 out of 18 kinds of assessed Chinese herbs displayed MBC values at 1:12800 or higher after three times of autoclaving

and 8 of them preserved such level of MBC value after stored at room temperature for three years. Some Chinese herbs

i.e. R. Scutellariae

R. Coptidis

R. Bupleuri

H. Epimedii

C. Phelledendri and F. Chrysanthemi

can significantly maintain the bactericidal activity of diluted H2O2 Certain Chinese herbs can effectively stabilize the bactericidal activity of H2O2 undergoing autoclave or long-term storage. This paper reported a brandnew pharmaceutical function of Chinese herbs and provided experimental data for the potential enhancement of H2O2 usage while its stability level is promoted.

Abstract

ATCC25923) and Gram negative (Escherichia coli

ATCC12421) bacteria. While mixed with 1% H2O2

10 out of 18 kinds of assessed Chinese herbs displayed MBC values at 1:12800 or higher after three times of autoclaving

and 8 of them preserved such level of MBC value after stored at room temperature for three years. Some Chinese herbs

i.e. R. Scutellariae

R. Coptidis

R. Bupleuri

H. Epimedii

C. Phelledendri and F. Chrysanthemi

关键词

hydrogen peroxidebactericidal activityminimal bactericidal concentrationminimal inhibitory concentrationChinese herbs

Keywords

hydrogen peroxidebactericidal activityminimal bactericidal concentrationminimal inhibitory concentrationChinese herbs

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Henan University of Chinese Medicine

The First Affiliated Hospital of Henan University of Chinese Medicine

Department of Tradional Chinese Medicine and Integrated Tradional Chinese and Western Medicine, Peking University First Hospital

Dongzhimen Hospital Affiliated to Beijing University of Chinese Medicine

Department of Gastroenterology, Peking University First Hospital

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