不同盐对Streptococcus mutans和Streptococcus sobrinus的抗菌有效性:一个体外研究
Manal Mohamed Almoudi1, Alaa Sabah Hussein2, Nurul Izzah Mohd Sarmin3
1Centre of Paediatric and Preventive Dentistry, Faculty of Dentistry, AL Zawiah University, AL Zawiah, Libya.
The Saudi dental journal
|November 29, 2023
概括
四种盐对口腔细菌进行了测试. 化显示出与赫西丁相比较的显著抗菌作用,而酸在体外无效.
科学领域:
- 口腔微生物学 口腔微生物学
- 牙科材料科学 牙科材料科学
背景情况:
- 菌株突变菌 (Streptococcus mutans) 和菌株清醒菌 (Streptococcus sobrinus) 是导致牙的关键病原体.
- 化合物在口腔卫生中被探索其潜在的抗菌特性.
研究的目的:
- 评估四种盐:化,硫酸,酸和酸的体外抗菌功效.
- 为了比较它们对Streptococcus mutans和Streptococcus sobrinus的影响.
主要方法:
- 进行了抗菌敏感性测定,最小抑制度 (MIC) 和最小杀菌度 (MBC).
- 扫描电子显微镜 (SEM) 评估了细菌的形态变化.
- 统计分析包括克鲁斯卡尔-瓦利斯和曼-惠特尼测试.
主要成果:
- 所有测试的盐都表现出比素更小的抑制区 (P < 0.001).
- 化显示出对S. sobrinus最大的抑制区,相当于化 (P > 0.05).
- 化,硫酸和酸对S. mutans的MIC/MBC比S. sobrinus的MIC/MBC更高. 酸在很大程度上是无效的.
结论:
- 盐,特别是化,在体外表现出显著的抗菌活性,对抗口腔链球菌.
- 酸对这些细菌的抑制作用很小,甚至没有.
- 进一步的研究可能会探索牙科应用的优化配方.
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