中华口腔医学杂志
中華口腔醫學雜誌
중화구강의학잡지
Chinese Journal of Stomatology
2010年
12期
754-758
,共5页
张向宇%余志芬%汪大照%刘颖%郭卯丁
張嚮宇%餘誌芬%汪大照%劉穎%郭卯丁
장향우%여지분%왕대조%류영%곽묘정
链球菌,变异%乳酸脱氢酶类%蔗糖酶%柠檬提取物
鏈毬菌,變異%乳痠脫氫酶類%蔗糖酶%檸檬提取物
련구균,변이%유산탈경매류%자당매%저몽제취물
Streptococcus mutans%Lactate dehydrogenases%Sucrase%Lemon peel extracts
目的 观察柠檬提取物对变形链球菌(Streptococcus mutans,Sm)乳酸脱氢酶、蔗糖酶活性的影响,探讨柠檬酸提取物抑制Sm致龋活力的相关机制.方法 采用二倍稀释法,用含2%蔗糖的胰蛋白胨大豆肉汤将柠檬提取物的抑菌浓度稀释为0.64、0.32、0.16、0.08及0.04 g/L共5个质量浓度的溶液(5个实验组),以胰蛋白胨大豆肉汤液体培养基作为空白对照组.加入Sm菌液,厌氧培养6、18、24及48 h,采用还原性辅酶Ⅰ氧化法测定乳酸脱氢酶活性、用pH计测定培养液的pH变化值(△pH),同时采用3,5-二硝基水杨酸显色法测定蔗糖酶的活性.结果 随着柠檬提取物浓度的升高(0.04～0.64 g/L),乳酸脱氢酶、蔗糖酶活性和△pH均逐渐降低(P＜0.01):加入Sm厌氧培养24 h后,Sm乳酸脱氢酶活性从(0.8025±0.0913)×103 U/L降至(0.2099±0.0283)×103 U/L,Sm蔗糖酶活性从(-0.0107±0.0003)×103U/L降至(-0.0078±0.0002)×103 U/L,Sm △pH从2.8067±0.0404降至2.5033±0.0416(24 h).各实验组之间及与空白对照组之间差异有统计学意义(P＜0.01);柠檬提取物对Sm产酸的抑制作用与对乳酸脱氢酶活性的抑制作用之间呈正相关(r=0.8120～0.9918,P＜0.01).结论 低于抑菌浓度的柠檬提取物对Sm乳酸脱氢酶活性和蔗糖酶活性及产酸能力都具有显著抑制作用,作用强度具有浓度依赖性,对对数期细菌抑制作用强于其他生长周期,具有防龋药物的潜能.
目的 觀察檸檬提取物對變形鏈毬菌(Streptococcus mutans,Sm)乳痠脫氫酶、蔗糖酶活性的影響,探討檸檬痠提取物抑製Sm緻齲活力的相關機製.方法 採用二倍稀釋法,用含2%蔗糖的胰蛋白胨大豆肉湯將檸檬提取物的抑菌濃度稀釋為0.64、0.32、0.16、0.08及0.04 g/L共5箇質量濃度的溶液(5箇實驗組),以胰蛋白胨大豆肉湯液體培養基作為空白對照組.加入Sm菌液,厭氧培養6、18、24及48 h,採用還原性輔酶Ⅰ氧化法測定乳痠脫氫酶活性、用pH計測定培養液的pH變化值(△pH),同時採用3,5-二硝基水楊痠顯色法測定蔗糖酶的活性.結果 隨著檸檬提取物濃度的升高(0.04～0.64 g/L),乳痠脫氫酶、蔗糖酶活性和△pH均逐漸降低(P＜0.01):加入Sm厭氧培養24 h後,Sm乳痠脫氫酶活性從(0.8025±0.0913)×103 U/L降至(0.2099±0.0283)×103 U/L,Sm蔗糖酶活性從(-0.0107±0.0003)×103U/L降至(-0.0078±0.0002)×103 U/L,Sm △pH從2.8067±0.0404降至2.5033±0.0416(24 h).各實驗組之間及與空白對照組之間差異有統計學意義(P＜0.01);檸檬提取物對Sm產痠的抑製作用與對乳痠脫氫酶活性的抑製作用之間呈正相關(r=0.8120～0.9918,P＜0.01).結論 低于抑菌濃度的檸檬提取物對Sm乳痠脫氫酶活性和蔗糖酶活性及產痠能力都具有顯著抑製作用,作用彊度具有濃度依賴性,對對數期細菌抑製作用彊于其他生長週期,具有防齲藥物的潛能.
목적 관찰저몽제취물대변형련구균(Streptococcus mutans,Sm)유산탈경매、자당매활성적영향,탐토저몽산제취물억제Sm치우활력적상관궤제.방법 채용이배희석법,용함2%자당적이단백동대두육탕장저몽제취물적억균농도희석위0.64、0.32、0.16、0.08급0.04 g/L공5개질량농도적용액(5개실험조),이이단백동대두육탕액체배양기작위공백대조조.가입Sm균액,염양배양6、18、24급48 h,채용환원성보매Ⅰ양화법측정유산탈경매활성、용pH계측정배양액적pH변화치(△pH),동시채용3,5-이초기수양산현색법측정자당매적활성.결과 수착저몽제취물농도적승고(0.04～0.64 g/L),유산탈경매、자당매활성화△pH균축점강저(P＜0.01):가입Sm염양배양24 h후,Sm유산탈경매활성종(0.8025±0.0913)×103 U/L강지(0.2099±0.0283)×103 U/L,Sm자당매활성종(-0.0107±0.0003)×103U/L강지(-0.0078±0.0002)×103 U/L,Sm △pH종2.8067±0.0404강지2.5033±0.0416(24 h).각실험조지간급여공백대조조지간차이유통계학의의(P＜0.01);저몽제취물대Sm산산적억제작용여대유산탈경매활성적억제작용지간정정상관(r=0.8120～0.9918,P＜0.01).결론 저우억균농도적저몽제취물대Sm유산탈경매활성화자당매활성급산산능력도구유현저억제작용,작용강도구유농도의뢰성,대대수기세균억제작용강우기타생장주기,구유방우약물적잠능.
Objective To investigate the effect of lemon peel extracts(LPE) on the activity of lactate dehydrogenase and sucrase of Streptococcus mutans (Sm). Methods After serial dilution with trypticase soy broth (TSB) medium containing 2% glucose, LPE was used as the experimental group, and TSB without LPE as the control group. Sm was added to each group,which was then cultured for 6,18,24 and 48 hours in the anaerobic tank. The activity of lactate dehydrogenase (LDH) was measured with the method of oxidation of reduction coenzyme I and the pH value of the culture solution was also detected. The activity of the sucrose was determined with the method of coloration of 3,5-dinitrosalicylic acid. Results The activity of LDH, sucraae and the changes of solution pH were decreased with the increase of the concentration of LPE (P ＜ 0. 01 ). The activity of LDH were declined from (0. 8025 ± 0. 0913 ) × 103 U/L to (0. 2099 ±0. 0283) × 103 U/L; the activity of sucrase were declined from ( -0. 0107 ±0. 0003) × 103 U/L to ( -0.0078 ±0.0002) × 103 U/L; the△pH were declined from(2.8067 ±0.0404) to (2.5033 ±0. 0416) (24 h results). The differences were significant between experimental groups and the control group (P ＜ 0. 01 ), and there were also significant differences among experimental groups with different LPE concentration( P ＜0. 01 ). The inhibitory effect of acid generation and lactate dehydrogenas' activity of Sm were positively correlated ( P ＜ 0. 01 ). Conclusions LPE can inhibit the activity of lactate dehydrogenase,sucrase and the acid production capacity of the Sm in a dose dependent manner. The inhibitory effects in logarithmic phase is stronger than that in other phases of growth cycle.
