在蔗糖存在的情况下，D-塔格糖对变形链球菌GS5的产酸和水不溶性葡聚糖合成具有强烈的抑制作用。

Potent inhibitory effects of D-tagatose on the acid production and water-insoluble glucan synthesis of Streptococcus mutans GS5 in the presence of sucrose.

作者信息

Sawada Daijo, Ogawa Takaaki, Miyake Minoru, Hasui Yoshinori, Yamaguchi Fuminori, Izumori Ken, Tokuda Masaaki

机构信息

Department of Oral and Maxillofacial Surgery, Faculty of Medicine, Kagawa University, Miki, Kagawa 761-0793,

出版信息

Acta Med Okayama. 2015;69(2):105-11. doi: 10.18926/AMO/53339.

DOI:10.18926/AMO/53339

PMID:25899632

Abstract

We examined and compared the inhibitory effects of D-tagatose on the growth, acid production, and water-insoluble glucan synthesis of GS5, a bacterial strain of Streptococcus mutans, with those of xylitol, D-psicose, L-psicose and L-tagatose. GS5 was cultured for 12h in a medium containing 10% (w/v) of xylitol, D-psicose, L-psicose, D-tagatose or L-tagatose, and the inhibitory effect of GS5 growth was assessed. Each sugar showed different inhibitory effects on GS5. Both D-tagatose and xylitol significantly inhibited the acid production and water-insoluble glucan synthesis of GS5 in the presence of 1% (w/v) sucrose. However, the inhibitory effect of acid production by D-tagatose was significantly stronger than that of xylitol in presence of sucrose.

摘要

我们研究并比较了D-塔格糖与木糖醇、D-阿洛酮糖、L-阿洛酮糖和L-塔格糖对变形链球菌GS5菌株生长、产酸及水不溶性葡聚糖合成的抑制作用。将GS5在含有10%（w/v）木糖醇、D-阿洛酮糖、L-阿洛酮糖、D-塔格糖或L-塔格糖的培养基中培养12小时，评估其对GS5生长的抑制作用。每种糖对GS5均表现出不同的抑制作用。在1%（w/v）蔗糖存在的情况下，D-塔格糖和木糖醇均显著抑制了GS5的产酸及水不溶性葡聚糖合成。然而，在蔗糖存在的情况下，D-塔格糖对产酸的抑制作用明显强于木糖醇。