山梨醇对变形链球菌致龋性影响的体外实验研究

Influence of sorbitol on cariogenicity of streptococcus mutans in vitro

作者分别在３％蔗糖培养基，５％山梨醇培养基和含５％山梨醇的蔗糖培养基中培养变形链球菌，比较三种培养基中变链菌在多个环节上的致龋能力。发现变链菌经三种培养后，吸附能力无差别，但在山梨醇中培养时，变链菌生长缓慢，产酸少，特别是乳酸量远低于另两组，培养基ｐＨ值下降轻微。在蔗糖培养基中加入山梨醇后，细菌的生长和产酸都有所减弱。表明山梨酵致龋性低，代替蔗糖可减少龋齿。

Abstract Streptococcus mutans, Strain ingbritt was culturedin three different mediums: 3% sucrose BBLmedium,5% sorbitol medium and 3% sucrosemedium containing 5% sorbitol. The cariogenicity ofS. mutans was compared in these three differentculture condition. The result showed the adhesiveproperty of S. mutans was the same after cultured inthree different mediums. In sorbitol medium, S.mutans growed slowly,produced less aid and lesslactic acid compared with the other two.groups. ThepH in this medium wend down little. Furthermore,when sorbitol was added in the sucrose medium,theacid production and the growth of S. mutans couldbe inhibited.