| 摘要: |
| 目的 初步研究木糖醇对口腔假丝酵母菌体外增殖及产酸的影响，寻求新的预防口腔假丝酵母菌感染的方法。方法 对100例戴义齿患者的唾液样本进行假丝酵母菌的培养鉴定及分离纯化后，观察4种常见致病性假丝酵母菌（白假丝酵母菌、热带假丝酵母菌、光滑假丝酵母菌和克柔假丝酵母菌）在不同比例木糖醇替代葡萄糖（葡萄糖∶木糖醇比例分别为4∶1、3∶2、2∶3、1∶4 和0∶5）沙氏培养液中的增殖和产酸情况，了解木糖醇对不同假丝酵母菌生长增殖的抑制作用；并在有氧和缺氧条件下，比较白假丝酵母菌在含不同浓度（0%、5%、10%、15%、20%）的木糖醇培养液中培养6、12、24、48和72 h后木糖醇对白假丝酵母菌增殖与产酸抑制作用的差异。结果 与含葡萄糖和木糖醇的培养液相比，仅含木糖醇的培养液中，4种假丝酵母菌的D600值均降低，而pH值均升高(P＜0.05)。与不含木糖醇的培养液相比，在有氧条件下，除含5%木糖醇48 h的pH值和D600值、10%木糖醇48 h的D600值、5%木糖醇72 h的D600值变化不显著外，其余各时间点含不同浓度木糖醇的白假丝酵母菌培养液D600值均降低，pH值均升高 (P＜0.05), 而在缺氧条件下，各时间点的白假丝酵母菌培养液D600值均升高，pH值均降低 (P＜0.05) 。结论 木糖醇对4种常见致病性假丝酵母菌的增殖和产酸都有明显的抑制作用，提示木糖醇作为糖替代品和致病性假丝酵母菌抑制剂，在口腔疾病的预防与保健中将发挥重要作用。 |
| 关键词: 木糖醇 假丝酵属 增殖 产酸 口腔保健 |
| DOI： |
| 投稿时间：2013-04-04修订日期：2013-05-06 |
| 基金项目:中央高校基本科研业务费专项基金 (lzujbky-2010-142),兰州大学学生创新创业行动计划项目(2011511),兰州大学口腔医学扶持基金\[20121218(12)0653\]. |
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| In vitro effect of xylitol on proliferation and acid production of oral Candida |
| ZHENG Yan1,DENG Ni2,KANG Lei1,LI Xin1,HE Xiang-yi1*,CHE Tuan-jie3 |
(1. Department of Oral Medicine Research, School of Stomatology, Lanzhou University, Lanzhou 730000, Gansu, China
2. Dental Department, The People’s Hospital of Hainan Province, Haikou 570311, Hainan, China
3. School of Life Science, Lanzhou University, Lanzhou 730000, Gansu, China
*Corresponding author.) |
| Abstract: |
| Objective To investigate the in vitro effect of xylitol on the proliferation and acid production of oral Candida, and so as to explore new prophylaxis methods against oral fungal infection. Methods Pathogenic oral Candida were clinically harvested, cultured and purified in laboratory from the saliva of 100 patients wearing dentures. The proliferation and acid production of 4 types of commonly-seen Candida albicans (C.albicans), Candida glabrata, Candida tropicalis and Candida krusei, were observed in Sabouraud’s glucose medium, with glucose replaced by different concentrations of xylitol (ratios of glucose and xylital being 41, 32, 23, 14, and 05), so as to evaluate the inhibitory effect of xylitol on the growth of different kinds of Candida. At the same time, the proliferation and acid production of C. albicans were compared when cultured with different concentrations (5%, 10%, 15%, and 20%) of xylitol (experimental groups) for 6, 12, 24, 48, and 72 h under aerobic and anoxic conditions. Results The D600 values of four kinds of Candida in pure xylitol culture media were significantly lower and pH values were significantly higher compared with those in the glucose combined with xylitol culture media (P<0.05). Under aerobic condition, compared with the group without xylitol, the pH values in the experimental groups with different concentrations of xylitol were significantly higher and the D600 values were significantly lower (P＜0.05), except for the D600 values at 48 and 72 h with 5% xylitol, D600 value at 48 h with 10% xylitol, and pH value at 48 h with 5% xylitol. Under anoxic condition, D600 values were all significanlty increased and the pH values were all significantly decreased at all time points in the experimental groups (P＜0.05). Conclusion Xylitol can significantly inhibit the proliferation and acid production of the four common Candida species, suggesting that xylitol may serve as a substitute of sugar and inhibitor of pathogenic Candida and may play an important role in preventing and controlling oral infections of pathogenic Candida. |
| Key words: xylitol Candida proliferation acid production oral health |
