copaifera officinalis油脂素和奇托桑对口腔病原体的联合潜力
Taleessa Vieira Gomes1, Mariana Simões de Oliveira1, Ana Bárbara Polo2
1Graduate program in Dentistry of the Federal, University of Juiz de Fora, Juiz de Fora, MG, CEP 36036-900, Brazil.
概括
(COR) 和 (CH) 显示出对口腔细菌的协同作用潜力. 这种组合有效地抑制了细菌生长和生物膜的形成,为新型抗菌疗法提供了一个有希望的战略.
科学领域:
- 口腔微生物学 口腔微生物学
- 自然产品化学 自然产品化学
- 发现抗微生物药物发现.
背景情况:
- 口腔细菌生物膜与各种感染有关.
- 需要新的抗菌剂来对抗口腔病原体.
- 油脂素 (COR) 和酸盐 (CH) 是天然化合物,具有潜在的抗菌特性.
研究的目的:
- 评估单独和组合的COR和CH的抗微生物和抗生物膜活性.
- 确定委员会的主要组成部分.
- 评估COR和CH对口腔细菌的协同或添加效应.
主要方法:
- 气相色谱-质谱 (GC-MS) 用于COR分析.
- 最低抑制度 (MIC) 和最小杀菌剂度 (MMC) 的测定.
- 克板测定与分数抑制度 (FIC) 指数的确定.
- 单种和混合细菌生物膜抑制试验.
主要成果:
- 科尔的主要成分被确定为β-Caryophyllene (40.5%).
- 对于17种口腔病原体,COR和CH表现出显著的MIC和MMC值.
- COR-CH组合对*S. oralis*表现出协同效应,对其他测试的菌株表现出添加效应.
- 观察到有效抑制细菌生物膜的形成,相当于阿齐思罗米.
结论:
- COR和CH的组合显示出协同作用和添加抗微生物效应.
- COR和CH有效地抑制了口腔细菌生物膜的形成.
- 这种组合代表了开发针对口腔生物膜相关感染的创新抗菌疗法的有希望的战略.
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