两种糖对变异链球菌产酸能力影响的比较研究  

Effects of high frutose corn syrup or sucrose on acid production capacity of Streptococcus mutans

作　　者：王舒婷[1] 康琼屹[1] 马瑞[1] 夏文薇[1] 

机构地区：[1]上海交通大学医学院附属第九人民医院牙体牙髓科上海市口腔医学重点实验室,上海200011

出　　处：《牙体牙髓牙周病学杂志》2012年第1期1-3,35,共4页Chinese Journal of Conservative Dentistry

基　　金：上海市科学技术委员会资助项目(10JC1408800)

摘　　要：目的:通过测量变异链菌代谢高果糖玉米糖浆(high-fructose corn syrup,HFCS)和蔗糖后△pH值的变化,比较两种糖对变异链球菌产酸能力的影响。方法:配制质量浓度为0.25%、0.5%、1%、3%和5%的高果糖玉米糖浆和蔗糖培养基,将变异链球菌UA159于上述各培养基37℃微需氧培养,分别于培养1、4、8、24、48 h各个时间点,用酸度计测量培养前后的pH值,计算ΔpH值,代表变异链球菌的产酸能力。结果:在本研究设定的糖浓度范围和培养时间段内,高果糖玉米糖浆(HFCS)和蔗糖培养基中的ΔpH值均随时间的延长而增大,在培养4～8 h内,HFCS培养基内pH值下降速度快于蔗糖培养基。在培养4、8、24 h时,5种浓度的HFCS培养基中ΔpH值均明显大于蔗糖培养基,差异均有统计学意义(P<0.05),而在培养1 h和48 h时,两种糖培养基中ΔpH值的变化无统计学意义(P>0.05)。结论:在培养4～8 h内,HFCS利于变异链球菌代谢产酸,而在24～48 h内,蔗糖则显示出较强的持续产酸能力。AIM：To investigate the effect of high frutose corn syrup（HFCS） or sucrose on the acid production capacity of Streptococcus mutans.METHODS：Streptococcus mutans UA159 was cultured in medium containing different concentrations（0.25%,0.5%,1%,3%,5%） of HFCS or sucrose for 48 h under anaerobic condition at 37℃.At different time points（1 h,4 h,8 h,24 h and 48 h）,the pH value of the culture medium was measured and ΔpH was calculated.RESULTS：With the increase of culture time,ΔpH values increased in both HFCS and sucrose groups.At 4 h,8 h and 24 h,ΔpH values were significantly higher in HFCS group than in sucrose group（P0.05）.However,no significant difference was observed between the two groups at 1 h and 48 h（P0.05）.CONCLUSION： At early stage of culture,HFCS is more acidogenic than sucrose.However,prolonged culture in sucrose shows sustainable acidogenic effects.

关 键 词：糖 变异链球菌 PH值 

分 类 号：R780.2[医药卫生—口腔医学]