In vitro susceptibility of Candida species to lysozyme.
In vitro susceptibility of Candida species to lysozyme.
复制标题
念珠菌属对溶菌酶的体外敏感性。
DOI：
10.1111/j.1399-302x.1988.tb00603.x
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发表时间：
1988
影响因子：
--
通讯作者：
T. MacFarlane
中科院分区：
文献类型：
--
作者：
Rs Tobgi;L. Samaranayake;T. MacFarlane
用生长抑制试验测定了68株口腔和阴道念珠菌对溶菌酶的体外敏感性。用单一分离的白色念珠菌进行的实验表明，对溶菌酶的敏感性以浓度和时间依赖性的方式增加。检查的念珠菌属对溶菌酶的敏感性按以下降序排列：克鲁斯念珠菌（最敏感）、近平滑念珠菌、热带念珠菌、季也蒙念珠菌、白色念珠菌和光滑念珠菌。然而，有不同的菌株在同一物种内的溶菌酶的敏感性之间的差异。这些结果表明，溶菌酶可以调节，在定性和定量的方式，酵母菌群在人体粘膜表面。
The in vitro sensitivity of 68 oral and vaginal isolates of Candida species to lysozyme was determined by a growth inhibition assay. Experiments with a single isolate of Candida albicans indicated that sensitivity to lysozyme increases in a concentration- and time-dependent manner. The examined Candida species were susceptible to lysozyme in the following decreasing order: Candida krusei (most susceptible), Candida parapsilosis, Candida tropicalis, Candida guilliermondii, Candida albicans and Candida glabrata. However, there were differences in susceptibility to lysozyme among different isolates within a given species. These results indicate that lysozyme may regulate, in a qualitative and quantitative manner, the yeast populations on human mucosal surfaces.