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食品研究与开发:2019,40(7):15-23
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副干酪乳杆菌L9对口腔致病菌的黏附抑制作用
(1.北京工商大学食品学院,北京100048;2.中国农业大学食品科学与营养工程学院,北京100083)
Inhibition of Lactobacillus Paracasei L9 on Adhesion of Oral Pathogens
(1.School of Food and Chemical Engineering,Beijing Technology and Business University,Beijing 100048,China;2.College of Food Science&Nutritional Engineering,China Agricultural University,Beijing 100083,China)
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投稿时间:2018-08-23    
中文摘要: 利用体外构建的唾液包被羟磷灰石模型模拟口腔环境,副干酪乳杆菌L9与口腔致病菌在其表面竞争黏附,以唾液链球菌K12为阳性对照,以致病菌黏附数量、口腔环境pH值、致病菌形成生物膜的厚度3个衡量指标,评估副干酪乳杆菌L9对主要口腔致病菌变异链球菌1.2499和戈氏链球菌1.2496的体外黏附抑制效果。结果显示,预防组中,副干酪乳杆菌L9在6 h内能有效抑制戈氏链球菌、变异链球菌的黏附(p<0.05);治疗组中,副干酪乳杆菌L9在2 h内显著抑制变异链球菌黏附(p<0.05);在黏附过程中缓冲液pH值无显著变化(p>0.05)。此外,副干酪乳杆菌L9能够显著降低变异链球菌在羟磷灰石表面形成的生物膜厚度及密度。
Abstract:A salivary-coated hydroxyapatite model was used to simulate the oral environment.competed with oral pathogens for adhesion on the surface,and Streptococcus salivarius K12(S.salivarius K12)was used as a positive control.The inhibitory effect of L.paracasei L9 on the in vitro adhesion of Streptococcus mutans 1.2499(S.mutans)and Streptococcus gordonii 1.2496 (S.gordonii)was evaluated by three indicators:the number of pathogenic bacteria adhering,the pH value of the oral environment,and the thickness of biofilm formed by pathogenic bacteria.The results showed that L.paracasei L9 could effectively inhibit the adhesion of S.mutans and S.gordonii within 6 h in the prevention group(p<0.05).In the treatment group,L.paracasei L9 significantly inhibited the adhesion of S.mutans within 2 h(p<0.05).There was no significant change in the pH value of the buffer during the adhesion process (p>0.05).In addition,they were able to significantly reduce the biofilm thickness and density of S.mutans on the surface of hydroxyapatite.
文章编号:201907003     中图分类号:    文献标志码:
基金项目:国家自然科学基金(31601443);北京市属高校高水平教师队伍建设支持计划青年拔尖人才培育计划项目(CIT&TCD201804022)
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