白屈菜红碱对变链菌产酸抑制作用的实验研究

Inhibitory effects of Chelerythrine on the acidogenicity of Streptococcus mutans

目的:观察白屈菜红碱对变链菌产酸的影响,为龋病预防提供实验基础。方法:采用二倍稀释法用BHI液体培养基将白屈菜红碱稀释为从390.6μg/ml到24.4μg/ml5个不同浓度的溶液,以不含白屈菜红碱溶液的BHI液体培养基作为对照组,将pH值均调定为7.4,按菌液与白屈菜红碱溶液1∶10的体积比接种变链菌,测定在不同培养时间段各浓度白屈菜红碱溶液实验前后pH值的变化值(⊿pH)。实验结果采用SPSS11.0统计软件进行数据处理,总体均数之间的比较采用单因素方差分析。结果:随着白屈菜红碱浓度的升高,各浓度组⊿pH呈逐渐减少的趋势。除24.4μg/ml浓度组外,各个浓度组与对照组的⊿pH均有显著性差异(P<0.05),除3h的各组及24h和48h的24.4μg/ml和48.8μg/ml组以外,各浓度组在各个时间段与对照组之间均有显著性差异(P<0.05),随着细菌培养时间的延长,实验前后各溶液△pH呈逐渐增高的趋势。与对照组相比,不同浓度的白屈菜红碱溶液产生最大⊿pH差值的时间不同,浓度越高则达到最大⊿pH差值的时间越长。结论:白屈菜红碱对变链菌代谢产酸具有显著抑制作用。

Objective ：To study the effects of Chelerythrine on the acid production of Streptococcus mutans. Methods： The Chelerythrine was double diluted to 390.6 - 24.4 △g/ml with BHI culture medium, and BHI culture medium was used as control group. Each initial pH of concentration was adjusted to 7.4. Streptococcus mutans was cultured in the solution according to the proportion of 1：10 （v/v） , and the pH was measured in different culture time interval. The difference of pH（ △ pH） between the initial and the final was calculated. The data was statistically analyzed with ANOVA method of SPSS13.0 software. Results： △pH gradually decreased with the increasing concentration of Chel- erythrine. Except for the group of 24.4 μg/ml, △pH of other groups were higher than that of control group （ P 〈 0.05 ） ; Except for the 3 h time point, 24.4 μg/ml and 48.8μg/ml in time interval of 24 h and 48 h, there were significant differences among groups of Chelerythrine compared with the control groups. △pH gradually increased with the culture time interval lasting. Compared with control group, the time interval varied with the emerging five of maximum △pH, and lasted longer with the increaring concentration of Chelerythrine. Conclusion：The Chelerythrine can apparently inhibit the acid production by Streptococcus mutaus.