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变形链球菌和非变形链球菌在低pH值下产酸,以及人类牙列两个不同区域牙菌斑的体外产酸潜力。

Mutans streptococci and non-mutans streptococci acidogenic at low pH, and in vitro acidogenic potential of dental plaque in two different areas of the human dentition.

作者信息

Van Houte J, Sansone C, Joshipura K, Kent R

机构信息

Department of Oral Microbiology, Forsyth Dental Center, Boston, Massachusetts 02115.

出版信息

J Dent Res. 1991 Dec;70(12):1503-7. doi: 10.1177/00220345910700120601.

Abstract

Samples of human dental plaque were obtained from sound tooth surfaces in the lower anterior and upper posterior areas of each of 11 subjects with various degrees of caries experience. Both types of plaque were compared for: (1) their pH-lowering potential [pH at 10 and 60 min after sugar addition and the pH drop between 0 and 10 min (delta pH)] with an in vitro method involving dispersed plaque suspensions and excess glucose supply; (2) the proportions of mutans streptococci; and (3) the distribution of the predominant non-mutans streptococci according to their final pH in glucose broth. Compared with plaque from the lower anterior area, plaque from the upper posterior area exhibited a significantly higher pH-lowering potential, i.e., a lower pH at 10 and 60 min and a greater delta pH and significantly higher levels of mutans streptococci. The final pH values for the non-mutans streptococci exhibited a wide range from about 4.4 to over 5.0. The proportions of such organisms designated as capable of acidogenesis at low pH (final pH less than 4.6), whether expressed as a percentage of the total non-mutans streptococci or of the total plaque flora, were significantly increased in plaque from the upper posterior area. The proportions of non-mutans streptococci capable of acidogenesis at low pH in plaque from the upper posterior area were also significantly increased, with decreasing pH values at 10 and 60 min.(ABSTRACT TRUNCATED AT 250 WORDS)

摘要

从11名有不同程度龋齿经历的受试者的下前牙区和上后牙区的健康牙面获取人牙菌斑样本。对两种类型的菌斑进行了以下比较:(1)通过一种涉及分散菌斑悬液和过量葡萄糖供应的体外方法,比较它们降低pH值的潜力(添加糖后10分钟和60分钟时的pH值以及0至10分钟之间的pH值下降幅度(ΔpH));(2)变形链球菌的比例;(3)主要非变形链球菌在葡萄糖肉汤中的最终pH值分布。与下前牙区的菌斑相比,上后牙区的菌斑表现出显著更高的降低pH值的潜力,即在10分钟和60分钟时pH值更低、ΔpH更大,并且变形链球菌水平显著更高。非变形链球菌的最终pH值范围很广,约为4.4至5.0以上。在低pH值(最终pH值小于4.6)下能够产酸的此类微生物的比例,无论是以占总非变形链球菌还是总菌斑菌群的百分比表示,在上后牙区的菌斑中均显著增加。上后牙区菌斑中在低pH值下能够产酸的非变形链球菌比例也显著增加,同时10分钟和60分钟时的pH值降低。(摘要截断于250字)

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