茶色素抑制变形链球菌的实验研究  

Investigation on inhibitory effect of tea pigments on Mutans Streptococci

作　　者：陈冉冉[1] 傅柏平[1] 

机构地区：[1]浙江大学医学院附属第一医院口腔科,杭州310003

出　　处：《口腔医学》2007年第4期181-183,共3页Stomatology

基　　金：浙江省中医药科研基金资助项目(G20020600)

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(P<0.05),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。Objectives To study antibacterial effect of tea pigments on S. mutans Ingbritt and S. sobrinus 6715, and the antibacterial mecbanism of tbe tea pigments, Methods The tea pigments containing 20%,40% or 60% theaflavins were used to study the growth inhibifion of S. mutans Ingbritt and S. sobrinus 6715,while the tea polyphenol containing 90% catechins served as control. 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 analyzed by TEM. Results Tea pigments containing 40% theaflavins had the better inhibitory effect on the growth of S. mutans than tea pigments containing 20% or 60% theaflavins,while tea pigments （40%） had the similar antibacterial effect to the tea polyphenol of 90% catechins. Tea pigments （40%） and tea polyphenol （90%） reduced acid production by S. mutans significantly （ P 〈 0.05）. TEM findings revealed that tea pigments （40%） caused the vacuolar degeneration of cytoplasm of S. mutans, and tea polyphenols （90%） resulted in 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 of the theallavin with the other ingredients of tea pigments.

关 键 词：茶色素 茶多酚 变形链球菌 远缘链球菌 

分 类 号：R780.2[医药卫生—口腔医学]