Short- and medium-chain fatty acids exhibit antimicrobial activity for oral microorganisms.
Short- and medium-chain fatty acids exhibit antimicrobial activity for oral microorganisms.
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DOI：
10.1016/j.archoralbio.2011.01.011
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发表时间：
2011-07
影响因子：
3
通讯作者：
Ebersole JL
中科院分区：
文献类型：
--
作者：
Huang CB;Alimova Y;Myers TM;Ebersole JL
本研究评估了短链、中链和长链脂肪酸对各种口腔微生物的抗菌活性。短链脂肪酸[甲酸（C1）、乙酸（C2）、丙酸（C3）、丁酸（C4）、异丁酸（C4）、异戊酸（C5）、己酸（C6）]、中链脂肪酸[辛酸（C8）、癸酸（C10）、月桂酸（C12）]和长链脂肪酸[肉豆蔻酸（C14）、棕榈酸（C16）]，研究了对变形链球菌、S. gordonii，S.血球菌、白色念珠菌、伴放线菌聚集杆菌、具核梭杆菌和牙龈卟啉单胞菌。这些数据表明，脂肪酸对口腔细菌的抑制模式具有一定的特异性，与微生物的一般结构特征相比，这种特异性似乎与细菌种类更相关。作为一个群体，脂肪酸对C.白色念珠菌比口腔细菌，有效性仅限于己酸，辛酸和月桂酸。甲酸、癸酸和月桂酸对细菌具有广泛的抑制作用。有趣的是，由许多这些细菌在代谢终产物中产生的脂肪酸对产生的物种特别无活性，同时基本上抑制其他口腔微生物的生长。结果表明，短链脂肪酸（SCFAs）、中链脂肪酸（MCFAs）和长链脂肪酸（LCFAs）的抗菌活性至少通过2种潜在途径影响口腔微生物生态。首先，作为治疗药物的外源性药物可以被包装以增强龈下沟中的微生物调节环境。其次，这些脂肪酸抑制剂的内在性质有助于微生物生物膜的特征、它们的进化和生物膜内物种的出现。需要对这些功能进行进一步研究，以更好地了解生物膜中这些潜在微生物相互作用的性质。
This study assessed the antibacterial activity of short-, medium-, and long-chain fatty acids against various oral microorganisms. The short-chain fatty acids [formic acid (C1), acetic acid (C2), propionic acid (C3), butyric acid (C4), isobutyric acid (C4), isovaleric acid (C5), hexanoic acid (C6)], medium-chain fatty acids [octanoic acid (C8), capric acid (C10), lauric acid (12)], and long-chain fatty acids [myristic acid (C14), palmitic acid (C16)], were investigated for antimicrobial activity against Streptococcus mutans, S. gordonii, S. sanguis, Candida albicans, Aggregatibacter actinomycetemcomitans, Fusobacterium nucleatum, and Porphyromonas gingivalis. The data demonstrated that the fatty acids exhibited patterns of inhibition against oral bacteria with some specificity that appeared related more to the bacterial species that the general structural characteristics of the microorganism. As a group the fatty acids were much less effective against C. albicans than the oral bacteria, with effectiveness limited to hexanoic, octanoic, and lauric acids. Formic acid, capric, and lauric acids were broadly inhibitory for the bacteria. Interestingly, fatty acids that are produced at metabolic end-products by a number of these bacteria, were specifically inactive against the producing species, while substantially inhibiting the growth of other oral microorganisms. The results indicate that the antimicrobial activity of short-chain fatty acids (SCFAs), medium-chain fatty acids (MCFAs), long-chain fatty acids (LCFAs) could influence the microbial ecology in the oral cavity via at least 2 potential pathways. First, the agents delivered exogenously as therapeutic adjuncts could be packaged to enhance a microbial-regulatory environment in the subgingival sulcus. Second, it would be the intrinsic nature of these fatty acid inhibitors in contributing to the characteristics of the microbial biofilms, their evolution, and emergence of species within the biofilms. Further studies on these functions are required to better understand the nature of these potential microbial interactions in the biofilms.
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影响因子：
7.6
作者：
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通讯作者：
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影响因子：
3.1
作者：
BASKETT, RC;HENTGES, DJ
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作者：
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3.2
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作者：
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