论文部分内容阅读
目的:研究薄荷复方煎液对龋病及牙周病致病菌产酸及合成细胞外多糖的影响,明确薄荷复方煎液的抗菌机制. 方法:选取血链球菌和牙龈卟啉单胞菌作为实验菌株,研究薄荷复方煎液对口腔细菌产酸及合成水不溶性胞外多糖能力的影响. 结果:薄荷复方煎液使血链球菌和牙龈卟啉单胞菌的产酸量和合成不溶性葡聚糖含量明显减少.结论:薄荷复方煎液对口腔细菌的酸代谢和糖代谢有一定的抑制作用.“,”Objective:The purpose of this study was to investigate the role of Menthol compound decoction on the metaboliam of glycose metabolism and acid metabolism of cariogenic bacteria and to find out the mechanism of anticario-genic of Menthol compound decoction. Method:Streptococcus sanguinis (ATCC 10556) and Porphyromonas gingivalis (ATCC 33277) were chosen as the experimental bacterias,observing the change of glycose metabolism and acid metabolism on the effect of Menthol compound decoction. Result:Menthol compound decoction had an inhibitory effect to the acid and the WIG of Streptococcus sanguinis (ATCC 10556) and Porphyromonas gingivalis (ATCC 33277). Conclusion: Menthol compound decoction had an inhibitory effect to the glycol metabolism and acid metabolism.