用过的咖啡粉提取物丰富的功能性口香糖:化学特征和对口腔细菌的抗菌潜力
Hanem M M Mansour1, Elsayed E Hafez2, Mahdy N Elnaggar1,3
1Food Technology Department, Arid Lands Cultivation Research Institute (ALCRI), City of Scientific Research and Technological Applications (SRTA-City), New Borg El Arab P.O. Box 21934, Alexandria, Egypt.
Foods (Basel, Switzerland)
|February 27, 2026
概括
在香中使用的咖啡粉提取物显示出强大的抗菌特性,可以对抗像Streptococcus mutans这样的口腔细菌. 这种可持续的生物活性成分为功能性口腔保健产品提供了有前途的潜力.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物化学 生物化学
- 微生物学 微生物学
背景情况:
- 消耗的咖啡 (SCG) 是生物活性化合物的可持续来源.
- SCG 的乙醇提取物具有抗氧化和抗微生物特性.
研究的目的:
- 为了评估SCG提取物被纳入以香为基础的的化学特性和抗菌作用.
- 评估这些功能性牙对口腔健康有益的潜力.
主要方法:
- 对SCG乙醇提取物进行了总含量和抗氧化活性分析 (DPPH,ABTS试验).
- 提取物被加入到香中,度不同 (0%,15%,20%,25%).
- 对口腔病原体 (Streptococcus mutans,Enterococcus faecalis,Lactobacillus acidophilus) 的物理化学特性和抗菌活性进行了评估.
主要成果:
- SCG 提取物呈现出高含量 (999.38 ± 2.63 μg/g) 和抗氧化活性 (IC50 = 107.28 ± 1.90 μL/mL).
- 25%的SCG丰富的口香糖 (T25) 显示了最高的含量 (256.66±2.93μg/g) 和增强的抗氧化活性.
- T25对Streptococcus mutans和Enterococcus faecalis表现出显著的抗菌作用,具有显著的抑制区域.
结论:
- 将SCG提取物添加到香中,可以产生一种可生物降解的功能产品.
- 这些富含SCG的牙由于其抗微生物和抗氧化特性,有望改善口腔健康.
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