高果糖玉米糖浆对变形链球菌粘附能力的影响  

Effect of High Fructose Corn Syrup on Adherence of Streptococcus Mutans

作　　者：康琼屹[1] 王舒婷[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口腔重点实验室牙体牙髓科,上海200011

出　　处：《口腔医学研究》2013年第11期1005-1007,共3页Journal of Oral Science Research

基　　金：上海科学技术委员会项目基金资助(编号:10JC1408800)

摘　　要：目的:以目前食品加工业中广泛使用的高果糖玉米糖浆(HFCS)为研究对象,通过与蔗糖、葡萄糖和果糖的比较,研究高果糖玉米糖浆对变形链球菌粘附能力的影响。方法:将变形链球菌UA159分别接种于0.25%、0.5%、1%、3%、5%五组不同浓度TSB糖培养基培养18h后,用磷酸盐缓冲液洗脱2次并采用紫外分光光度计540nm检测各试管中的A值,计算粘附比,行方差分析,比较粘附力。结果:4种饮食糖培养基的粘附比存在统计学差异(P<0.01),HFCS组的变形链球菌粘附比显著低于蔗糖组,与葡萄糖和果糖组之间无显著差异;5组浓度糖培养基的变形链球菌粘附比之间的差异也具有统计学意义(P<0.01)。结论:HFCS对变形链球菌粘附力的促进弱于蔗糖,与葡萄糖和果糖无明显差异。Objective： To investigate the effect of high fructose corn syrup（HFCS）on the adherence of Streptococcus mutans（S, mutans） , compared with sucrose, glucose and fructose, which was widely used in food industry. Methods： S. mutans UA159 was cultured in the 0.25%, 0.5%, 1%, 3% and 5% sugar-containing TSB culture medium respectively. They were eluted twice with PBS alter 18h. With the use of ultraviolet spectrophotometer, the cell adherence to glass wall of the sugar--containing testing tubes was analyzed using ANOVA test to determine the statistical difference of the adhesive ability. Results： The percentage of adherence of four kinds of sugar--contai- ning culture medium was significantly different（P〈0.0l）. The percentage of adherence of HFCS was lower than that of sucrose. No significant difference was observed among the groups of HFCS, glucose and fructose. The percentage of adherence of different concentrations was also significantly different（P〈0.01）. Conclusion： HFCS plays weaker role in promoting the adherence of S. mutans than surcose, but the same effects as glucose or fructose.

关 键 词：龋 变形链球菌 糖 粘附力 

分 类 号：R780.2[医药卫生—口腔医学]