茶多酚与锌联合应用对口腔致臭菌产臭水平的影响

Evaluation on the anti-VSCs effect of a combination of tea polyphenols and zinc ions

目的评价茶多酚与锌联合应用对口腔致臭菌产臭水平的影响。方法选择口腔主要3种致臭菌[牙龈卟啉单胞菌(P.g),中间普氏菌(P.i),具核梭杆菌(F.n)],观察不同比例混合的茶多酚与锌离子溶液在4 h后对3种致臭菌产生挥发性硫化物水平的影响,挥发性硫化物值通过HalimeterTM测得,记录数据,并进行数据的统计分析处理。结果当茶多酚与锌离子的体积比为1.5︰0.5、1.0︰1.0、0.5︰1.5时,抑制P.g产VSCs的能力最优;当茶多酚与锌离子的体积比为1.0︰1.0、0.5︰1.5时,抑制P.i及F.n产VSCs的能力最优。结论茶多酚与锌离子联合应用的最佳体积比可能为1.0︰1.0、0.5︰1.5,此时抑制3种致臭菌产VSCs的效果均较好。

Objective To evaluate the anti-VSCs effect of a combination of tea polyphenols and zinc.Method P.gingivalis（P.g）,P.intermedia（P.i） and F.nucleatum（F.n） were selected.The anti-VSCs effect of mixed solutions of tea polyphenols and zinc at different ratios on three oral bacteria were observed after four hours.The VSCs were measured by HalimeterTM.Result When the volume ratio of tea polyphenols and zinc ions were 1.5：0.5,1.0：1.0,and 0.5：1.5,the best anti-VSCs effect on P.g was obtained.For P.i and F.n,the best volume ratio of tea polyphenols and zinc ions were 1.0：1.0 and 0.5：1.5 respectively.Conclusion The best volume ratio of tea polyphenols and zinc ions may be 1.0：1.0 or 0.5：1.5,which seem to be the most efficient in removing the VSCs caused by P.g,P.i and F.n.