葡萄籽中多酚类化合物对口腔致病菌的抑制作用

Evaluation of the Antimicrobial Properties of Grape Seed Extract and Its Polyphenol Components Against Oral Pathogenic Bacteria

研究葡萄籽中多酚类化合物对口腔致病菌(致龋病菌和牙周病菌)的抑制作用,比较它们的作用强弱,对其构效关系进行初步推测。通过光密度法(optical density,OD)检测细菌培养物的生长情况,以最小抑制浓度(Minimum inhibition concentration,MIC)表示被测组分和化合物对细菌的抑制能力,通过比较加样组与空白组以及加样组之间的MIC值来确定被测组分及化合物的抑菌能力。结果显示,水溶性高极性组分具有较好的抑菌活性,其中以含有邻苯三酚结构的小分子化合物抑菌能力最佳。表明对于葡萄籽提取物而言,多酚类化合物较其它类化合物具有更好的抑制口腔致病菌的作用,邻苯三酚结构是发挥这种作用的主要成分,而并非人们所预期的花青素类化合物。

To study the antibacterial activity of grape seed extract(GSE) constituents(most of them are polyphenolic compounds) against periodontitis and cariogenic bacterial,the relationship between the structures and the antibacterial activities was investigated with optical density(OD) test and the minimum inhibition concentration(MIC) as index.As the result,the fraction with high polarity which is very dissoluble in water has stronger inhibition ability than other fractions with lower polarity.Among the water dissoluble fraction,those compounds with three consecutive hydroxyl groups seems to be very important to antibacterial activity.That is to say,the inhibition factors in the GSE are those phenolic compounds with three consecutive hydroxyl groups but not the procyanidins as what we expect.