两种糖经变异链球菌代谢后酸性产物的定量比较
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摘要
目的:通过对高果糖玉米糖浆(high-fructose corn syrup,HFCS)和蔗糖经变异链球菌(S.mu-tans)代谢后主要酸性产物的定量分析,比较两者的致龋性。方法:S.mutans UA159分别接种与含10 g/L HF-CS、含10 g/L蔗糖的两种TSB培养基中,37℃、900 mL/L N2、100 mL/L CO2条件下进行培养。分别于培养后1、4、8、24、48 h各时间点,用高效液相色谱测定两种培养基中乳酸、甲酸、乙酸和琥珀酸的量。结果:S.mutans在两种糖培养基中产生的乳酸最多(与其他各酸相比P<0.05);而其他各酸的产量基本一致(P>0.05);两种培养基中的有机酸产生量在各时间点略有差异,但总趋势相同,即两种糖培养基中各有机酸的产量均随培养时间延长而逐渐增加(P<0.05)。结论:高果糖玉米糖浆和蔗糖经S.mutans代谢后均能产生大量高致龋性的乳酸,说明两者都有较强的致龋性。
AIM: To compare the the acid productivity of Streptococcus mutans exposed to high-fructose corn syrup(HFCS) or sucrose.METHODS: Streptococcus mutans were exposed to HFCS at 10 g / L and sucrose at 10 g / L for 1 h,4 h,8 h,24 h and 48 h trspectively.The acid products of formate,acetate,lactic acid and succinic acid were extracted for high-performance liquid chromatography(HPLC) analysis.RESULTS: Lactic acid was the major metabolite in both glucose medium(P < 0.05),the difference of other 3 acid metabolic products between the cultures in the 2 media was not significant(P > 0.05).The production of acid metabolites at each time points was not equal,but the tendency was the same,acid metabolites increasesed with the cuture time(P < 0.05).CONCLUSION: Streptococcus mutans may produce more acid metabolites when exposed to HFCS or sucrose,indicating HFCS and sucrose have cariogenicity.
AIM: To compare the the acid productivity of Streptococcus mutans exposed to high-fructose corn syrup(HFCS) or sucrose.METHODS: Streptococcus mutans were exposed to HFCS at 10 g / L and sucrose at 10 g / L for 1 h,4 h,8 h,24 h and 48 h trspectively.The acid products of formate,acetate,lactic acid and succinic acid were extracted for high-performance liquid chromatography(HPLC) analysis.RESULTS: Lactic acid was the major metabolite in both glucose medium(P < 0.05),the difference of other 3 acid metabolic products between the cultures in the 2 media was not significant(P > 0.05).The production of acid metabolites at each time points was not equal,but the tendency was the same,acid metabolites increasesed with the cuture time(P < 0.05).CONCLUSION: Streptococcus mutans may produce more acid metabolites when exposed to HFCS or sucrose,indicating HFCS and sucrose have cariogenicity.
引文
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[2]何越.高果糖浆和其他甜味剂在食品加工中的选用[J].食品工业,2005,3:15-17.
[3]杨海军.前景看好的甜味剂——果葡糖浆[J].发酵科技通讯,2006,4(35):32-35.
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[8]Iwami Y,Hata S,Takahashi N,et al.Difference in amounts be-tween titratable acid and total carboxylic acids produced by oralstreptococci during sugar Metabolism[J].J Dent Res,1989,68(1):16-19.
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[11]李继遥,周学东,张萍,等.气相色谱及气相色谱一质谱联用技术分析牙菌斑脂肪酸方法的建立Ⅱ[J].华西口腔医学杂志,2009,18(6):386-388.
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[17]Hamilton IR,St Martin EJ.Evidence for the involvement of pro-ton motive force in the transport of glucose by a mutant of Strep-tococcus mutans strain DR0001 defective in glucose-phos-phoenolpyruvate phosphotransferase activity[J].Infect Immun,1982,36(2):567-575.
[18]Hamilton IR.Maintenance of proton motive force by Streptococ-cus mutans and Streptococcus sobrinus during growth in continu-ous culture[J].Oral Microbiol Immunol,1990,5(5):280-287.
[19]刘正.口腔生物学[M].3版.北京:人民卫生出版社,2007.
[20]Fitzgerald RJ,Adams BO,Sandham HJ,et al.Cariogenicity ofa lactate dehydrogenase-deficient mutant of Streptococcus mutansserotype c in gnotobiotic rats[J].Infect Immun,1989,57(3):823-826.
[21]Yang DQ,Liu TJ,Li S,et al.A study of genetic diversity inlactate dehydrogenase of Streptococcus mutans from clinical iso-lates[J].Sichuan Da Xue Xue Bao Yi Xue Ban,2006,37(5):781-784.
[22]岳松龄.食物.糖.营养素与龋病[J].牙体牙髓牙周病学杂志,2005,15(8):419-423.
[2]何越.高果糖浆和其他甜味剂在食品加工中的选用[J].食品工业,2005,3:15-17.
[3]杨海军.前景看好的甜味剂——果葡糖浆[J].发酵科技通讯,2006,4(35):32-35.
[4]Bowen WH.Wither or whither caries research[J].Caries Res,1999,33(1):1-3.
[5]Chen SF,Mowery RA,Castleberry VA,et al.High performanceliquid chromatography method for simultaneous determination ofaliphatic acid,aromatic acid and neutral degradation products inbiomass pretreatment hydrolysates[J].J Chromatogr A,2006,1104(1/2):54-61.
[6]Banas JA.Virulence properties of Streptococcus mutans[J].Front.Biosci,2004,9:1267-1277.
[7]Kuramitsu HK.Molecular genetic analysis of the virulence of o-ral bacterial pathogens:an historical perspective[J].Crit RevOral Biol Med,2003,14(5):331-344.
[8]Iwami Y,Hata S,Takahashi N,et al.Difference in amounts be-tween titratable acid and total carboxylic acids produced by oralstreptococci during sugar Metabolism[J].J Dent Res,1989,68(1):16-19.
[9]刘鲁川,岳松龄,蒋和田.不同有机酸对釉质脱矿率的对比研究[J].华西口腔医学杂志,1998,2(16):103-104.
[10]Shimizu K,Igarashi K,Takahashi N.Chairside evaluation ofpH-lowering activity and lactic acid production of dental plaque:correlation with caries experience and incidence in preschoolchildren[J].Quintessence Int,2008,39(2):151-158.
[11]李继遥,周学东,张萍,等.气相色谱及气相色谱一质谱联用技术分析牙菌斑脂肪酸方法的建立Ⅱ[J].华西口腔医学杂志,2009,18(6):386-388.
[12]袁蕙,王瑛,庄国顺.气溶胶、降水中的有机酸、甲磺酸及无机阴离子的离子色谱同时快速测定法忉[J].分析测试学报,2003.22(6):11-14.
[13]于世林.高效液相色谱方法及应用[M].2版.北京:化学工业出版社,2005:30.
[14]中国医学科学院.常用中草药高效液相色谱分析[M].北京:科学出版社,1999:60.
[15]Abranches J,Chen YY,Burne RA.Characterization of Strepto-coccus mutans strains deficient in EIIAB Man of the sugar phos-photransferase system[J].Appl Environ Microbiol,2003,69(8):4760-9476.
[16]Zeng L,Burne RA.Transcriptional regulation of the cellobioseoperon of Streptococcus mutans[J].J Bacteriol,2009,191(7):2153-2162.
[17]Hamilton IR,St Martin EJ.Evidence for the involvement of pro-ton motive force in the transport of glucose by a mutant of Strep-tococcus mutans strain DR0001 defective in glucose-phos-phoenolpyruvate phosphotransferase activity[J].Infect Immun,1982,36(2):567-575.
[18]Hamilton IR.Maintenance of proton motive force by Streptococ-cus mutans and Streptococcus sobrinus during growth in continu-ous culture[J].Oral Microbiol Immunol,1990,5(5):280-287.
[19]刘正.口腔生物学[M].3版.北京:人民卫生出版社,2007.
[20]Fitzgerald RJ,Adams BO,Sandham HJ,et al.Cariogenicity ofa lactate dehydrogenase-deficient mutant of Streptococcus mutansserotype c in gnotobiotic rats[J].Infect Immun,1989,57(3):823-826.
[21]Yang DQ,Liu TJ,Li S,et al.A study of genetic diversity inlactate dehydrogenase of Streptococcus mutans from clinical iso-lates[J].Sichuan Da Xue Xue Bao Yi Xue Ban,2006,37(5):781-784.
[22]岳松龄.食物.糖.营养素与龋病[J].牙体牙髓牙周病学杂志,2005,15(8):419-423.