研究食用荆芥酊剂中酚类化合物的特性：开发抗菌漱口液。

Characterization of phenolic compounds in tincture of edible Nepeta nuda: development of antimicrobial mouthwash.

机构信息

University of Belgrade, Institute for Biological Research "Sinisa Stankovic", Bulevar Despota Stefana 142, 11000 Belgrade, Serbia.

出版信息

Food Funct. 2018 Oct 17;9(10):5417-5425. doi: 10.1039/c8fo01466c.

DOI:10.1039/c8fo01466c

PMID:30280149

Abstract

The activity of edible Nepeta nuda L. (Lamiaceae) tincture and Listerine towards a selected group of oral pathogenic microorganisms (4 bacterial and 9 fungal strains) has been explored. Their potentials to inhibit the formation of biofilm and to diminish established biofilm have been compared. The amount of N. nuda tincture and swishing time necessary for reaching better or equivalent antimicrobial effect than that of Listerine have been predicted. Phenolic compounds in N. nuda tincture are determined by LC-DAD/ESI-MSn. Both Listerine and N. nuda tincture possess good antimicrobial potentials (MIC in the range of 0.8-15 μL per well) including inhibition of biofilms. Rosmarinic acid and verminoside are the most dominant phenolic compounds present in the N. nuda tincture. Based on in vitro results, we infer that it is more desirable to swish 20 mL of mouthwashes (Listerine and N. nuda tincture, 100 mg mL-1) for 30 s when dealing with selected microorganisms in general and for 60 s (N. nuda tincture) when dealing with bacterial biofilms.

摘要

研究了唇形科荆芥（Nepeta nuda L.）酊剂和李施德林（Listerine）对一组选定的口腔病原微生物（4 种细菌和 9 种真菌）的活性。比较了它们抑制生物膜形成和减少已建立的生物膜的能力。预测了达到比李施德林更好或等效的抗菌效果所需的荆芥酊剂的量和漱口时间。通过 LC-DAD/ESI-MSn 测定了荆芥酊剂中的酚类化合物。李施德林和荆芥酊都具有良好的抗菌潜力（MIC 在每个孔 0.8-15 μL 的范围内），包括抑制生物膜。迷迭香酸和 verminoside 是荆芥酊中含量最丰富的酚类化合物。根据体外结果，我们推断在处理一般选定的微生物时，更可取的是用 20 mL 漱口水（李施德林和荆芥酊，浓度为 100 mg mL-1）漱口 30 s，而在处理细菌生物膜时，用荆芥酊漱口 60 s。