The synergistic antibacterial effects of lotus seedpod oligomeric procyanidins (LSPC) and water-soluble Poria cocos polysaccharides (WPCP) against two Escherichia coli (E. coli) strains were evaluated. The mixture showed an obviously synergistic inhibitory effect against E. coli, improving the adverse effects by which LSPC at low concentration (≤0.8 mg/mL) proliferated E. coli. The minimal inhibitory concentration (MIC) of the mixture was significantly lower compared with LSPC alone against E. coli strains. The main mechanism of LSPC and the mixture against E. coli strains caused damage of cell membranes and increased the intracellular oxidative stress. The changes in the FT-IR and UV–vis spectra showed that there was interaction between LSPC and WPCP, and the changes of zeta potential of different samples might offer possible reasons for its improved antibacterial activity. Moreover, the results demonstrated that the mixture had more potential than LSPC for natural bacteriostatic agents and probiotics.

评估了莲子荚果低聚原花青素（LSPC）和水溶性Por多糖（WPCP）对两种大肠杆菌（E. coli）菌株的协同抗菌作用。该混合物对大肠杆菌显示出明显的协同抑制作用，改善了低浓度（≤0.8mg / mL）的LSPC增殖大肠杆菌的不利影响。与单独的针对大肠杆菌菌株的LSPC相比，混合物的最低抑菌浓度（MIC）明显更低。LSPC的主要作用机理及抗大肠杆菌的混合物菌株引起细胞膜损伤并增加细胞内氧化应激。FT-IR和UV-vis光谱的变化表明LSPC和WPCP之间存在相互作用，并且不同样品的zeta电位变化可能为其抗菌活性的提高提供了可能的原因。此外，结果表明，该混合物具有比LSPC更多的天然抑菌剂和益生菌潜力。