绿茶提取物及其主要成分表没食子儿茶素-3-没食子酸酯可抑制穆尔氏梭杆菌的生长及与口臭相关的特性。
Green tea extract and its major constituent epigallocatechin-3-gallate inhibit growth and halitosis-related properties of Solobacterium moorei.
作者信息
Morin Marie-Pierre, Bedran Telma Blanca Lombardo, Fournier-Larente Jade, Haas Bruno, Azelmat Jabrane, Grenier Daniel
机构信息
Groupe de Recherche en Écologie Buccale, Faculté de Médecine Dentaire, Université Laval, 2420 rue de la Terrasse, G1V 0A6, Quebec City, QC, Canada.
Department of Oral Diagnosis and Surgery, Araraquara Dental School, State University of São Paulo, São Paulo, Brazil.
出版信息
BMC Complement Altern Med. 2015 Mar 10;15:48. doi: 10.1186/s12906-015-0557-z.
BACKGROUND
Solobacterium moorei is a volatile sulfide compound (VSC)-producing Gram-positive anaerobic bacterium that has been associated with halitosis. The aim of this study was to investigate the effects of green tea extract and its major constituent epigallocatechin-3-gallate (EGCG) on growth and several halitosis-related properties of S. moorei.
METHODS
A microplate dilution assay was used to determine the antibacterial activity of green tea extract and EGCG against S. moorei. Their effects on bacterial cell membrane integrity were investigated by transmission electron microscopy and a fluorescence-based permeability assay. Biofilm formation was quantified by crystal violet staining. Adhesion of FITC-labeled S. moorei to oral epithelial cells was monitored by fluorometry. The modulation of β-galactosidase gene expression in S. moorei was evaluated by quantitative RT-PCR.
RESULTS
The green tea extract as well as EGCG inhibited the growth of S. moorei, with MIC values of 500 and 250 μg/ml, respectively. Transmission electron microscopy analysis and a permeabilization assay brought evidence that the bacterial cell membrane was the target of green tea polyphenols. Regarding the effects of green tea polyphenols on the S. moorei colonization properties, it was found that biofilm formation on EGCG-treated surfaces was significantly affected, and that green tea extract and EGCG can cause the eradication of pre-formed S. moorei biofilms. Moreover, both the green tea extract and EGCG were found to reduce the adherence of S. moorei to oral epithelial cells. The β-galactosidase activity of S. moorei, which plays a key role in VSC production, was dose-dependently inhibited by green tea polyphenols. In addition, EGCG at ½ MIC significantly decreased the β-galactosidase gene expression.
CONCLUSION
Our study brought evidence to support that green tea polyphenols possess a number of properties that may contribute to reduce S. moorei-related halitosis. Therefore, these natural compounds may be of interest to be used to supplement oral healthcare products.
背景
穆尔氏梭杆菌是一种可产生挥发性硫化物（VSC）的革兰氏阳性厌氧菌，与口臭有关。本研究旨在探讨绿茶提取物及其主要成分表没食子儿茶素 -3- 没食子酸酯（EGCG）对穆尔氏梭杆菌生长及几种与口臭相关特性的影响。
方法
采用微孔板稀释法测定绿茶提取物和EGCG对穆尔氏梭杆菌的抗菌活性。通过透射电子显微镜和基于荧光的通透性测定法研究它们对细菌细胞膜完整性的影响。用结晶紫染色法定量生物膜形成。通过荧光测定法监测异硫氰酸荧光素（FITC）标记的穆尔氏梭杆菌对口腔上皮细胞的黏附。通过定量逆转录聚合酶链反应（RT-PCR）评估穆尔氏梭杆菌中β-半乳糖苷酶基因表达的调控。
结果
绿茶提取物和EGCG均抑制穆尔氏梭杆菌的生长，其最低抑菌浓度（MIC）值分别为500和250μg/ml。透射电子显微镜分析和通透性测定提供了证据，表明细菌细胞膜是绿茶多酚的作用靶点。关于绿茶多酚对穆尔氏梭杆菌定植特性的影响，发现EGCG处理表面上的生物膜形成受到显著影响，并且绿茶提取物和EGCG可导致已形成的穆尔氏梭杆菌生物膜被清除。此外，发现绿茶提取物和EGCG均能降低穆尔氏梭杆菌对口腔上皮细胞的黏附。在挥发性硫化物产生中起关键作用的穆尔氏梭杆菌的β-半乳糖苷酶活性受到绿茶多酚的剂量依赖性抑制。此外，½ MIC的EGCG显著降低了β-半乳糖苷酶基因表达。
结论
我们的研究提供了证据支持绿茶多酚具有多种特性，可能有助于减少与穆尔氏梭杆菌相关的口臭。因此，这些天然化合物可能有望用于补充口腔保健产品。
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