蔓越莓多酚对牙龈卟啉单胞菌生物膜形成和半胱氨酸蛋白酶的抑制作用。
Inhibitory effect of cranberry polyphenol on biofilm formation and cysteine proteases of Porphyromonas gingivalis.
作者信息
Yamanaka A, Kouchi T, Kasai K, Kato T, Ishihara K, Okuda K
机构信息
Department of Microbiology, Tokyo Dental College, Mihama-ku, Chiba, Japan. aya
出版信息
J Periodontal Res. 2007 Dec;42(6):589-92. doi: 10.1111/j.1600-0765.2007.00982.x.
BACKGROUND AND OBJECTIVE
The purpose of this study was to investigate the effects of cranberry polyphenol fraction on biofilm formation and activities of Arg-gingipain and Lys-gingipain in Porphyromonas gingivalis.
MATERIAL AND METHODS
The polyphenol fraction was prepared by using a glass column packed with Amberlite XAD 7HP and 70% aqueous ethanol as an elution solvent.
RESULTS
Synergistic biofilm formation by P. gingivalis and Fusobacterium nucleatum was significantly inhibited by the polyphenol fraction at a concentration of 250 microg/mL compared with untreated controls (p < 0.01). Arg-gingipain and Lys-gingipain activities in P. gingivalis ATCC 33277 and FDC 381 were inhibited significantly at a polyphenol fraction concentration of > or = 1 microg/mL (p < 0.05).
CONCLUSION
These findings indicate that the polyphenol fraction inhibits biofilm formation and the Arg-gingipain and Lys-gingipain activities of P. gingivalis.
背景与目的
本研究旨在探讨蔓越莓多酚组分对牙龈卟啉单胞菌生物膜形成以及精氨酸牙龈蛋白酶和赖氨酸牙龈蛋白酶活性的影响。
材料与方法
采用装有Amberlite XAD 7HP的玻璃柱，以70%乙醇水溶液作为洗脱溶剂制备多酚组分。
结果
与未处理的对照组相比，浓度为250微克/毫升的多酚组分可显著抑制牙龈卟啉单胞菌和具核梭杆菌的协同生物膜形成（p < 0.01）。当多酚组分浓度≥1微克/毫升时，牙龈卟啉单胞菌ATCC 33277和FDC 381中的精氨酸牙龈蛋白酶和赖氨酸牙龈蛋白酶活性受到显著抑制（p < 0.05）。
结论
这些研究结果表明，多酚组分可抑制牙龈卟啉单胞菌的生物膜形成以及精氨酸牙龈蛋白酶和赖氨酸牙龈蛋白酶活性。
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