Samaranayake Y H, MacFarlane T W, Aitchison T C, Samaranayake L P
Department of Oral Medicine & Pathology, Glasgow Dental Hospital & School, United Kingdom.
Oral Microbiol Immunol. 1993 Jun;8(3):177-81. doi: 10.1111/j.1399-302x.1993.tb00662.x.
The in vitro lysozyme susceptibility of three oral isolates of Candida albicans cultured in carbohydrate-supplemented media was studied. Lysozyme was shown to have a dose- and time-dependent killing effect on C. albicans isolates. Fungicidal activity persisted to varying degrees when yeast isolates were cultured in a variety of carbohydrates (glucose, galactose, sucrose, maltose, xylitol and lactose) before exposure to 20 micrograms/ml lysozyme. Sucrose and galactose grown yeasts exhibited increased resistance to lysozyme compared with (in decreasing order) those grown in glucose, maltose, xylitol or lactose. Further, the C. albicans isolates tested demonstrated strain variations in their susceptibility to lysozyme. These results suggest that dietary carbohydrate may play a role in modulating the yeast cell populations in the oral cavity by altering the fungal susceptibility to salivary lysozyme.
研究了在补充碳水化合物的培养基中培养的三株白色念珠菌口腔分离株的体外溶菌酶敏感性。结果表明，溶菌酶对白色念珠菌分离株具有剂量和时间依赖性的杀伤作用。在暴露于20微克/毫升溶菌酶之前，当酵母分离株在多种碳水化合物（葡萄糖、半乳糖、蔗糖、麦芽糖、木糖醇和乳糖）中培养时，杀菌活性在不同程度上持续存在。与在葡萄糖、麦芽糖、木糖醇或乳糖中生长的酵母相比（按降序排列），在蔗糖和半乳糖中生长的酵母对溶菌酶的抗性增加。此外，所测试的白色念珠菌分离株在对溶菌酶的敏感性方面表现出菌株差异。这些结果表明，膳食碳水化合物可能通过改变真菌对唾液溶菌酶的敏感性，在调节口腔酵母细胞群中发挥作用。
