Tagashira M, Uchiyama K, Yoshimura T, Shirota M, Uemitsu N
Bioscience Research & Development Laboratory, Asahi Breweries Ltd., Tokyo, Japan.
Biosci Biotechnol Biochem. 1997 Feb;61(2):332-5. doi: 10.1271/bbb.61.332.
The inhibitory effect of hop bract polyphenols (HBP) on cariogenic streptococci was investigated. It was found that the high molecular weight polyphenol (estimated about 36,000-40,000) inhibited the cellular adherence of Streptococcus mutans MT8148 (serotype C) and Streptococcus sobrinus ATCC 33478 (serotype g) at much small concentrations than the polyphenols extracted from oolong tea or green tea leaves. Furthermore, HBP also inhibited the action of glucosyltransferase, which was involved in the water-insoluble glucan synthesis, but did not suppress the growth and the acid production of the bacteria. These results suggest that HBP would be a candidate to act against dental caries caused by Mutans Streptococci.
研究了啤酒花苞片多酚（HBP）对致龋链球菌的抑制作用。结果发现，高分子量多酚（估计约为36,000 - 40,000）在比从乌龙茶或绿茶茶叶中提取的多酚浓度低得多的情况下，就能抑制变形链球菌MT8148（C血清型）和远缘链球菌ATCC 33478（g血清型）的细胞黏附。此外，HBP还抑制了参与水不溶性葡聚糖合成的葡糖基转移酶的活性，但不抑制细菌的生长和产酸。这些结果表明，HBP可能是一种对抗变形链球菌引起的龋齿的候选物质。
