茶多酚对口腔细菌致龋力影响的实验研究

目的：通过研究茶多酚对致龋菌生长，产酸及产胞外多糖的影响。探讨茶多酚是否能有效调节口腔菌群生态平衡，方法：测定茶多酚对三种主要致龋菌－变形链球菌，粘性放线菌和血链球菌的最低抑菌浓度（MIC），再测定低于MIC的4个浓度的茶多酚对三种细菌产酸及产生水溶性和水不溶性多糖能力的影响。结果：茶多配合酚对三种细菌的生长，产酸均有一定的抑制作用。茶多酚能够有效抑制变形链球菌产生水溶性葡聚糖，但对变形链球菌产生水溶性葡聚糖以及粘性放线菌和血链球菌合成胞外多糖无明显的抑制作用。结论：茶多酚能有效抑制变形;链球菌，粘性放射菌和血链球菌的生长，产酸及变形链球菌产生水不溶性葡聚糖。

The Study of Tea Polyphenols' Effects on Cariogenic Bacteria.

Objective To study the role of Tea Polyphenols on the growth, acid generation and glucan production of Streptococcus mutans, Streptococcus sanguis and Actinomyces viscosus as a preparation for screening an effective agent to mediate the balance of oral microflora. Methods Streptococcus mutans 3a 3, Streptococcus sanguis SB 179 and Actinomyces viscosus ATCC 19246 were chosen as the experiment bacteria, and the effects of Tea Polypheols on the growth, acid generation and glucan production were observed. Results Growth and acid generation of S.mutans, S.sanguis and A.viscosus were statistically reduced with the Tea Polyphenols increased. The water-insoluble glucan production of S.mutans was significantly inhibited. Conclusions Tea Polyphenols can inhibit the growth, acid generation of the studied bacteria and inhibit glucan production of S.mutans effectively.