橄榄多酚对口腔致病菌的体外抑菌实验研究

THE ANTIMICROBIAL ACTIVITY OF PHENOLIC COMPOUNDS OF OLIVE FOR ORAL PATHOGENIC BACTERIUM

目的:测定橄榄多酚对口腔颌面部感染常见病原菌的抑菌活性。方法:选用质量控制标准菌株和临床分离的对多数抗生素耐药的菌株,采用琼脂稀释法和微量液体稀释法相结合的药敏实验方法,定量测定橄榄多酚对口腔颌面部感染常见病原菌的最低抑制浓度(MIC)。结果:橄榄多酚对金黄色葡萄球菌ATCC25923、乙型溶血性链球菌CMCC32210/临床株、表皮葡萄球菌临床株的MIC均是0.25mg/ml。对大肠埃希氏菌ATCC25922的MIC为4.0mg/ml。对变形链球菌ATCC25175/临床株的MIC均为0.5mg/ml。结论:体外抑菌实验表明,橄榄多酚有较好的抑菌活性。对口腔颌面感染的常见革兰氏阳性病原菌的抗菌活性明显优于革兰氏阴性杆菌,而对变形链球菌也有较明显的抑菌作用。

Objective：To olive polyphenol Extract form olives,and to determine its antibacterial activity on oral pathogenic bacterium. Methods：Tile minimum inhibitory concentration （MIC） of the olive polyphenol against the common oral pathogenic bacterium was quantitatively determined with the agar-agar dilution method combined with the micro liquid dilution method. Results： Olive polyphenol had inhibitory effect on staphylococcus aureus ATCC25923,β-Streptoeoccus hemolyticus CMCC-32210,and staphylococcus epidermidis with a MIC of 0.25mg/ml.Coliba-cillusATCC25922 MIC 4.0mg/ml.Streptococcus mutans ATCC25175 MIC was 0.5 mg/ml. Conclusion： The in vitro bacteriostasis experiment indicates that the olive polyphenol has better antibacterial activity. Olive polyphenol has superior antibacterial activity to G^＋ bacteria than to G^- bacteria, and also has the obvious bacteriostatic function against streptococcus mutans.