绿茶多酚和氟化钠对变链菌形态学及酶学的影响  

A comparative study of the effects of green tea polyphenol and fluoride

作　　者：李鸣宇[1] 刘正[1] 

机构地区：[1]上海第二医科大学附属第九人民医院口腔研究所

出　　处：《实用口腔医学杂志》1999年第3期163-165,共3页Journal of Practical Stomatology

基　　金：上海市教委基金

摘　　要：目的：为深入探讨绿茶多酚防龋机理。方法：以氟化钠为对照，观察了绿茶多酚对变链菌形态学及其蔗糖酶、葡糖基转移酶（ＧＴＦ）和乳酸脱氢酶（ＬＤＨ）的影响，同时检测了培养液中蛋白含量和ｐＨ值的改变。结果：绿茶多酚和氟化钠对ＧＴＦ均有抑制作用，前者强于后者，而对蔗糖酶影响不明显。绿茶多酚对ＬＤＨ无明显影响，不能阻止培养基ｐＨ的下降，对菌液蛋白总量无明显改变；而氟化钠对ＬＤＨ有影响，明显减少培养基ｐＨ值的下降，且使菌液蛋白总量明显增加。结论：绿茶多酚对ＧＴＦ具有很强的抑制作用，这是其抗变链菌致病作用的主要途径之一。Objective: To study the effects of green tea polyphenol and fluoride on the streptococcus mutans. Methods: Sensitive test of cariogenic bacteria was conducted by dilution method. The influence of green tea polyphpenol and fluoride on glucosyltransferases(GTF) and lactate dehydrogenase(LDH) activity in bacterial supernatants was tested by chemistry enzyme analysis method. Results: The MIC50 of green tea polyphenol against S.mutans and S.sobrinus were 0.70 g/L and 0.40 g/L, while the MIC50 of flroride against S.mutans and S.sobrinus were 0.06 g/L and 0.07 g/L, respectevely. Green tea polyphenol was more potent in the inhibition of the activity of GTF than fluoride. Fluoride could inhibit LDH, but green tea polyphenol did not. The pH in the bacterial supernatant was not lowered after the administration of fluoride. More amount of protein was found in fluordetreated bacterial supernatant than in green tea polyphenol treated and the control.TEM observation revealed distruction of cell membrane in green te a polyphenol treated bacteria and vacuolar degeneration of cytoplasm in flurode treated. Conclusion: Fluoride can inhibit LDH, but green tea polyphenol not. Green tea polyphenol inhibits the activity of GTF more obviously than fluoride.

关 键 词：绿茶多酚 氟化钠 变异链球菌 形态学 酶学 

分 类 号：R931.71[医药卫生—生药学] R780.2[医药卫生—药学]