异麦芽酮糖醇对变形链球菌乳酸产物及pH值影响的研究

Effect of isomalt on the amount of lactic acid and the pH value of streptococcus mutans

目的观察异麦芽酮糖醇对变形链球菌产乳酸能力及菌液pH值的影响,为异麦芽酮糖醇在防龋的应用提供实验依据。方法以异麦芽酮糖醇为实验组,蔗糖、木糖醇为对照组,观察异麦芽酮糖醇、蔗糖、木糖醇对变形链球菌菌液pH值的影响,并利用酶法乳酸试剂盒检测其乳酸产生量的变化。结果变形链球菌与异麦芽酮糖醇、蔗糖、木糖醇作用后产生的是L-乳酸(左旋乳酸)。异麦芽酮糖醇和木糖醇组所产乳酸量和酸度均低于蔗糖组,但异麦芽酮糖醇高于木糖醇组,经两两比较三组所产L-乳酸含量各组之间差异均具有显著性。其菌液pH值之间也具有显著性差异。结论在异麦芽酮糖醇作用下,变形链球菌所产乳酸量和酸度低于蔗糖。因此,异麦芽酮糖醇是一种低致龋性的糖替代品。

Objective To investigate the effect of isomalt on the production of lactic acid by streptococcus mutants and pH values of streptococcus mutants, Methods Three groups were included in this study, test group （ isomalt）, two control groups （xylitol, sucrose ） . The effects of isomah, sucrose and xylitol on the production of lactic acid by streptococcus mutans and on the pH values of streptococcus mutans were tested and observed. Results The amount of lactic acid yielded by streptococcus mutants was significantly different among the three groups, with the highest amount in sucrose group, lowerest in xylitol group, and isomalt in between. The highest pH value was found in xylitol group and lowerest in sucrose group. Conclusion The amount of lactic acid yielded by streptococcus mutants reacting with isomah was less than it reacting with sucrose, so isomalt may be a low caries-causing substitute to sucrose.