姜黄素对变异链球菌产酸、耐酸能力的影响

›› 2020, Vol. 40 ›› Issue (8): 707-710.

姜黄素对变异链球菌产酸、耐酸能力的影响

李京洋,姚毅章,赵国廷

青海省第五人民医院

收稿日期:2019-05-27 修回日期:2019-08-09 出版日期:2020-08-29 发布日期:2020-08-28
通讯作者: 李京洋 E-mail:lalala6177@126.com

Effects of curcumin on acid production and acid tolerance of Streptococcus mutans

Received:2019-05-27 Revised:2019-08-09 Online:2020-08-29 Published:2020-08-28

摘要/Abstract

摘要： 目的　初步研究姜黄素对变异链球菌产酸、耐酸能力的影响。方法：微量稀释法确定姜黄素对变异链球菌的最低抑菌浓度MIC值，检测1/2 MIC、1/4 MIC和1/8 MIC的姜黄素对细菌产酸、耐酸能力的影响：通过细菌糖酵解实验检测细菌的产酸能力，通过细菌在酸性环境(pH3.0的甘氨酸溶液)中的存活率检测细菌的耐酸能力；定量PCR检测与乳酸脱氢酶编码基基因ldh的表达。结果：姜黄素对变异链球菌的MIC为100 mmol/L，在亚抑菌浓度(1/8 MIC、1/4 MIC、1/2 MIC)下，姜黄素增加细菌糖酵解实验的pH值，降低细菌在酸性环境中的存活率，并且降低乳酸脱氢酶编码基因ldh的表达。结论：姜黄素对变异链球菌产酸和耐酸能力有抑制作用。

关键词: 姜黄素, 变异链球菌, 产酸, 耐酸, ldh基因表达

Abstract: Objective　To preliminarily explore the effects of curcumin on acid production and acid tolerance of Streptococcus mutans. Methods The dilution method was used to determine the minimum inhibitory concentration (MIC) of curcumin on S.mutans. The effects of curcumin with different concentrations (1/8 MIC, 1/4 MIC, 1/2 MIC) on acid production and acid tolerance were investigated. The acid production was detected by glycolytic pH drop assay and acid tolerance was detected by the survival rate in acid condition (pH 3.0 glycine). The gene expression of ldh (Lactate dehydrogenase) was detected by real time PCR. Results The MIC of curcumin on S.mutans was 100 mmol/L. With the increasing concentrations of curcumin, it increased pH values by glycolytic pH drop assay, decreased the survival rate in acid condition and down-regulated ldh gene expression. Conclusions Curcumin can inhibit acid production and acid tolerance of S. mutans.

Key words: curcumin, streptococcus mutans, acid production, acid tolerance, ldh gene expression

中图分类号:

R117
R781.1

李京洋姚毅章赵国廷. 姜黄素对变异链球菌产酸、耐酸能力的影响[J]. 口腔医学, 2020, 40(8): 707-710.

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