茶色素抑制变形链球菌的实验研究.pdfVIP

口腔医学2007年4月(筮 !鲞筮 塑2 塑 ： 1： ： ： ： 茶色素抑制变形链球菌的实验研究 陈冉冉，傅柏平 [摘要】 目的 研究茶色素对变形链球菌的抑制作用及其机制。方法 以茶多酚为对照，采用液体稀释法体外抑菌实验比 较不同纯度茶色素对变链菌族的变形链球菌和远缘链球菌生长、产酸和形态学的影响。结果 纯度为20％、40％、60％的茶色 素均能抑制变链菌生长，其中纯度为40％的茶色素抑菌效果最佳，与纯度90％的茶多酚相当，两者均能明显抑制变链菌产酸 (P0．05)，透射电镜观察发现茶色素主要引起变链菌胞质空泡性变，茶多酚则破坏细菌细胞壁，两者抑菌机理不同。结论 不同纯度茶色素中，纯度为40％的茶色素抑制变链菌效果最佳，抑菌过程中茶色素各个组分存在着协同作用。 【关键词】茶色素；茶多酚；变形链球菌；远缘链球菌 [中图分类号] R780．2 [文献标识码] A [文章编号] 1003．9872(2007}04-0181．03 Invesligation on inlubitory effect oftea pigments on nutans Streptococci CHEN Ran-ran，刚 Bai-ping．(Department of Stomntology，No．1 Hospital A~ai,nea tO Medical College，Zhejiang Unitenity，na,~,ou 310003，Ch／na) Abl如眦t： Objectives To study antibacterial effect of tea pigments on S．mutans I~britt and S．sobrinus 6715．and the antibacterial mechanism ofthe tea pigments．Methods The tea pigments containing 20％．40％ or6o％ theaflavins were used to study the growth inhibi— tion of S．mutans Ingbritt and S．sobrinus 6715．while the tea polyphenol con~ning 90％ catechins served as contro1．The inhibitions of tea pigments and tea polyphenol on acid production of S．mutans were studied．The micro-morphological changes of S．mutans caused by the tea pigments were an by TEM．Resdts Tea pigments containing 40％ theaflavins had the better inhibitory effect on the growth of S．mu— tans than tea pigments containing 20％Or 60％the~avins，while tea pigments(40％)had the similar antihacterial effect to the tea polyphenol of90％catechins．Tea pigments(40％)and tea polyphenol(90％)reduced acid production by S．mutans significantly(P0．05)．TEM fir I revealedthattea pigments(40％)causedthe vacuolardegenerationofcytoplasm ofS．mutans，andteapolyphenols(90％)resultedin the destruction of cell membranes and abnormal shape of S．mutans．Conclusions Tea pigments inhibited the growth and acid production of S．mutans by a synergetic action ofthe theallavin with the other ingredients oftea pigments．