葡萄籽和苹果原花青素对变形链球菌和金黄色葡萄球菌的抑制作用

Antibacterial Activity of Procyanidins from Apple and Grape Seeds against Streptococcus mutans and Staphylococcus aureus

研究苹果原花青素和葡萄籽原花青素对变形链球菌(Streptococcus mutans)和金黄色葡萄球菌(Staphylococcusaureus)的抑制作用,采用试管液体稀释法和琼脂稀释法抑菌实验测定其最低抑菌质量浓度(MIC)和质量最低杀菌质量浓度(MBC),并通过测定培养基pH值的变化,研究葡萄籽原花青素对变形链球菌产酸能力的影响。结果表明:苹果原花青素、葡萄籽原花青素对变形链球菌和金黄色葡萄球菌生长都有抑制作用;苹果原花青素对变形链球菌的MIC和MBC分别为1.25、4.00mg/mL,葡萄籽原花青素对变形链球菌的MIC和MBC分别为1.75、2.00mg/mL;苹果原花青素对金黄色葡萄球菌的MIC和MBC分别为4.00、9.00mg/mL,葡萄籽原花青素对金黄色葡萄球菌的MIC和MBC分别为2.00、6.50mg/mL。葡萄籽原花青素质量浓度大于1.00mg/mL对变形链球菌的产酸能力有显著抑制效果。

Streptococcus mutans and Staphylococcus aureus are major pathogenic bacteria in human oral cavity.In the present study,the antibacterial activity of procyanidins derived from grape seeds and apples against Streptococcus mutans and Staphylococcus aureus were investigated.The minimal inhibitory concentration（MIC） and minimal bactericidal concentration（MBC） were determined by broth tube dilution and agar dilution methods,respectively.The effect of procyanidins on acid production of S.mutans was also studied by monitoring pH change of the broth during cultivation.Results showed that the MIC and MBC against S.mutans were 1.25 mg/mL and 4.00 mg/mL for apple procyanidins,and 1.75 mg/mL and 2.00 mg/mL for grape seed procyanidins,respectively.The MIC and MBC against S.aureus were 4.00 mg/mL and 9.00 mg/mL for apple procyanidins,and 2.00 mg/mL and 6.50 mg/mL for grape seed procyanidins,respectively.Grape seed procyanidins with a concentration over 1.00 mg/mL had significant inhibitory effect on acid production of S.mutans.