甘草甜素对变形链球菌抑菌作用的体外研究

In vitro study on the antibacterial effect of glycyrrhizin on Streptococcus mutans

目的:探索甘草天然成分—甘草甜素(GL)对变形链球菌(SM)生长、产酸、黏附及生物膜活性的影响及口腔龋病预防的机制。方法:采用液体梯度稀释法测定甘草甜素对变形链球菌的最小抑菌浓度(MIC)及最低杀菌浓度(MBC);通过ΔpH法测定甘草甜素对细菌的产酸抑制能力;使用比色法测定甘草甜素对细菌的黏附抑制能力;建立体外24h生物膜模型,通过荧光染色法观察甘草甜素对变形链球菌的影响。结果:甘草甜素的MIC值为75μg/mL,MBC值为150μg/mL,甘草甜素对变形链球菌产酸、黏附及生物膜形成具有显著的抑制作用。结论:甘草甜素能够抑制变形链球菌生长、产酸、黏附及生物膜形成,并有望成为一种龋病预防制剂。

Objective:Evaluate some effects of glycyrrhizin on growth,acid,adhesion and biofilm activity of Streptococcus mutans(SM),and explore its possible anti-caries mechanism.Methods:The minimum inhibitory concentration(MIC)and the minimum bactericidal concentration(MBC)of glycyrrhizin against Streptococcus mutans were determined by the liquid multiple dilution method;the inhibitioneffect of glycyrrhizin on bacteria was determined by theΔpH method;the adhesion inhibition ability of glycyrrhizin on bacteria was measured by colorimetric method;a 24h in vitro biofilm model was established,and the effect of glycyrrhizin on SM was observed by biofilm fluorescence staining.Results:The MIC value of glycyrrhizin was 75μg/mL,and the MBC value was 150μg/mL.Through statistical analysis,confirming that glycyrrhizin has a significant inhibitory effect on acid production,adhesion and biofilm formation of Streptococcus mutans.Conclusion:Glycyrrhizin can inhibit the growth,acid production,adhesion and biofilm formation of Streptococcus mutans,and it is expected to be a dental caries preventive agent.