葡萄糖浓度影响寡发酵链球菌抑制变形链球菌作用的研究

doi:10.3760/cma.j.issn.1002-0098.2012.01.014

科研成果详情

题名	葡萄糖浓度影响寡发酵链球菌抑制变形链球菌作用的研究
其他题名	Influence of glucose concentration on the inhibition of Streptococcus oligofermentans on Streptococcus mutans
作者	刘颖 1; 吴菲 1; 初蕾 1; 夏可可2; 王瑛慧 1; 吴丽更 1
发表日期	2012-01-09
发表期刊	中华口腔医学杂志影响因子和分区
语种	中文
原始文献类型	学术期刊
关键词	链球菌变异葡萄糖寡发酵链球菌过氧化氢
其他关键词	Streptococcus mutans ; Glucose ; Streptococcus oligofermentans ; Hydrogen peroxide
摘要	目的研究不同葡萄糖浓度对寡发酵链球菌(Streptococcus oligofermentans,So)与变形链球菌(Streptococcus mutans,Sm)之间相互作用的影响,及对So产过氧化氢能力的影响。方法通过平板培养法观察在不同葡萄糖浓度下So与Sm之间的相互作用;运用4-氨基安替吡啉-辣根过氧化物酶法测定不同葡萄糖浓度下So过氧化氢的初始产生速率和产量。结果环境葡萄糖浓度为0、10、50 mmol/L时均可见So对Sm有抑制作用;Sm受抑制区面积占菌膜面积比值:同时接种So和Sm时,无糖环境比值为0.202±0.005,10、50 mmoL/L葡萄糖环境分别为0.467±0.025和0.468±0.028;先接种So再接种Sm时,无糖环境比值为0.394±0.004,10 mmoL/L葡萄糖环境为0.811±0.075,50 mmol/L葡萄糖环境为0.816±0.007。葡萄糖浓度为10、50 mmol/L时So对Sm的抑制作用均较无糖环境下显著(P<0.05),但两种浓度抑制作用差异无统计学意义(P>0.05)。葡萄糖浓度为10、50 mmol/L时So的过氧化氢初始产生速率[(23.573±0.263)、(23.337±0.473)μmol·~(-1)·min~(-1)]均显著高于无糖环境[(10.513±0.516)μmol·L~(-1)0·mln~(-1)],P<0.05。无糖环境下So对数生长期各时段过氧化氢产量高于有糖环境(P<0.05)。1000 mmoL/L葡萄糖环境下未见So抑制Sm,亦未能检测到So产生过氧化氢。结论 So抑制Sm的能力受糖环境的影响,在10、50 mmol/L葡萄糖环境下,So具有更强的抑制Sm能力。
其他摘要	Objective To investigate the inhibition of Streptococcus oligofermentans (So) on Streptococcus mutans(Sm) and the producibility of hydrogen peroxide by So under the influence of glucose concentration environment. Methods The inhibition between So and Sm was observed by plating method under the different glucose concentration environment. The initial synthesis rates and production of hydrogen peroxide by So were determined under the different glucose concentration environment by 4-aminoantipyine-horseradish peroxidase method at A_(510). Results Under 0, 10 and 50 mmol/L glucose environment, the inhibition of So on Sm was evident. When both Sm and So were inoculated at the same time, the ratio of inhibition area by bacterial membrane area was 0.202 ± 0.005, 0. 467 ± 0.025, 0. 468 ± 0.028 under 0, 10, 50 mmol/L glucose environment. When So was cultivated first and then Sm applied, the ratio was 0.394 ± 0. 004, 0.811 ± 0.075 and 0.816 ±0. 007 under 0, 10 and 50 mmol/L glucose environment respectively. The inhibition under 10 and 50 mmol/L glucose environment were more significant than that under non-glucose environment. There was no significant difference between these two glucose concentrations (P >0.05). The initial synthesis rates of H_2O_2 by So under the 10 mmol/L [(23.573 ± 0. 263) μmol? L~(-1) ?min~(-1)] and 50 mmol/L [(23. 337±0.473) μmol? L~(-1)?min~(-1)] glucose were higher than without glucose[ (10.513 ± 0.516) μmol?L~(-1)? min~(-1)], P <0. 05. H_2O_2 was not detected in 1000 mmol/L glucose. However, the production of H_2O_2 by So under 0 mmol/L glucose was higher than other glucose concentrations (P<0.05). Conclusions The capability of the inhibition of So on Sm was affected by glucose environment and was much stronger under certain glucose concentrations(10, 50 mmol/L).
ISSN	1002-0098
卷号	47 期号:01 页码:43-47
DOI	10.3760/cma.j.issn.1002-0098.2012.01.014
页数	0
收录类别	CNKI ; 万方 ; 北大核心 ; PKU ; CSCD ; ISTIC
学科领域	医药、卫生 ; 口腔科学
URL	查看原文
CSCD记录号	CSCD:4436383
引用统计
文献类型	期刊论文
条目标识符	https://kms.wmu.edu.cn/handle/3ETUA0LF/69507
专题	口腔医学院、附属口腔医院_儿童口腔
作者单位	1.天津医科大学口腔医院牙体牙髓科; 2.温州医学院附属口腔医院儿童口腔科
推荐引用方式 GB/T 7714	刘颖,吴菲,初蕾,等. 葡萄糖浓度影响寡发酵链球菌抑制变形链球菌作用的研究[J]. 中华口腔医学杂志,2012,47(01):43-47.
APA	刘颖, 吴菲, 初蕾, 夏可可, 王瑛慧, & 吴丽更. (2012). 葡萄糖浓度影响寡发酵链球菌抑制变形链球菌作用的研究. 中华口腔医学杂志, 47(01), 43-47.
MLA	刘颖,et al."葡萄糖浓度影响寡发酵链球菌抑制变形链球菌作用的研究".中华口腔医学杂志 47.01(2012):43-47.