Yamanaka-Okada Ayumi, Sato Emiko, Kouchi Tomoko, Kimizuka Ryuta, Kato Tetsuo, Okuda Katsuji
Department of Microbiology, Tokyo Dental College, Chiba, Japan.
Bull Tokyo Dent Coll. 2008 Aug;49(3):107-12. doi: 10.2209/tdcpublication.49.107.
The purpose of this study was to investigate the effect of cranberry polyphenol fraction on mutans streptococci. Hydrophobicity is an important factor in the adherence of bacteria to the tooth surface. We found that cranberry polyphenol fraction significantly decreased the hydrophobicity of Streptococcus sobrinus 6715, Streptococcus mutans MT8148R and JC2 in a dose-dependent manner (p<0.05). Biofilm formation by S. sobrinus 6715 and S. mutans MT8148R was inhibited by 100 microg/ml cranberry polyphenol fraction (p<0.01). When dosage was increased to 500 microg/ml, biofilm formation by S. mutans JC2 was significantly inhibited (p<0.05). Addition of 500 microg/ml cranberry polyphenol fraction to medium inhibited growth of S. mutans MT8148R compared with the control (p<0.05).
本研究的目的是调查蔓越莓多酚组分对变形链球菌的影响。疏水性是细菌黏附于牙齿表面的一个重要因素。我们发现蔓越莓多酚组分能以剂量依赖的方式显著降低表兄链球菌6715、变形链球菌MT8148R和JC2的疏水性（p<0.05）。100微克/毫升的蔓越莓多酚组分可抑制表兄链球菌6715和变形链球菌MT8148R生物膜的形成（p<0.01）。当剂量增加到500微克/毫升时，变形链球菌JC2生物膜的形成受到显著抑制（p<0.05）。与对照组相比，向培养基中添加500微克/毫升的蔓越莓多酚组分可抑制变形链球菌MT8148R的生长（p<0.05）。
