Effects of commonly used food preservatives on biofilm formation of Streptocaccus mutans in vitro
Effects of commonly used food preservatives on biofilm formation of Streptocaccus mutans in vitro
复制标题
DOI：
10.1016/j.archoralbio.2008.02.014
复制
发表时间：
2008-08-01
影响因子：
3
通讯作者：
Arweiler, Nicole Birgit
中科院分区：
文献类型：
--
作者：
Al-Ahmad, Ali;Wiedmann-Al-Ahmad, Margit;Arweiler, Nicole Birgit
目的：苯甲酸钠（SB）、山梨酸钾（PS）和亚硝酸钠（SN）是常用的食品防腐剂。在这项体外研究中，分析了这些物质对变形链球菌生物膜形成的影响。
方法：除了微量滴定板试验（MPT）外，还使用了一个含有牛牙釉质片（BES）的生物膜反应器，在5个独立的为期4天的时间段内研究食品防腐剂对生物膜形成的影响。其中包括一个使用葡萄糖酸氯己定（CHX）作为阳性对照的时间段，以及一个仅使用生长培养基作为阴性对照的时间段。使用活/死染色和共聚焦激光扫描显微镜检测BES上生物膜的活力。此外，还测定了菌落形成单位（CFU）的数量。
结果：在MPT中，0.12%的SN显著减少了生物膜的形成。浓度为0.4%的PS有抑制生物膜形成的趋势，而0.8%的PS的抑制作用显著。0.8%的SB的抑制作用较小。在生物膜反应器中，0.06%的SN、0.1%的SB和0.1%的PS显著降低了生物膜的覆盖程度以及CFU。与对照相比，CHX将生物膜活力显著降低至32.5%的水平。只有SB将活力降低至19.1%的水平。SN和PS对生物膜活力没有影响。
结论：这项研究表明食品防腐剂作为变形链球菌生物膜形成抑制剂的潜力，在原位研究腌制食品对牙菌斑生物膜的影响时应牢记这一点。（C）2008爱思唯尔有限公司。保留所有权利。
Objective: Sodium benzoate (SB), potassium sorbate (PS) and sodium nitrite (SN) are commonly used food preservatives. In this in vitro study, the effects of these substances on biofilm formation of Streptococcus mutans were analysed.Methods: In addition to the microtiter plate test (MPT), a biofilm. reactor containing bovine enamel slabs (BES) was used to study the influence of food preservatives on biofilm formation in 5 independent periods of 4 days each. These included one period with chlorhexidine digluconate (CHX) as a positive control as well as a period with growth medium alone as a negative control. The vitality of the biofilm on BES was detected using live/dead staining and confocal laser scanning microscopy. Additionally, the number of colony forming units (CFU) was determined.Results: In MPT 0.12% SN significantly reduced the biofilm. formation. PS at a concentration of 0.4% tended to inhibit biofilm formation, whereas the inhibition for 0.8% PS was significant. Less inhibition was caused by 0.8% SB. In the biofilm reactor 0.06% of SN, 0.1% of SB and 0.1% PS significantly reduced the covering grade as well as the CFU of the biofilm. Biofilm vitality was reduced significantly by CHX to a level of 32.5% compared to the control. Only SB reduced the vitality to a level of 19.1%. SN and PS showed no influence on biofilm vitality.Conclusion: This study indicates the potential of food preservatives as inhibitory agents in S. mutans biofilm formation, which should be kept in mind when studying the effects of conserved food on dental plaque biofilm in situ. (C) 2008 Elsevier Ltd. All rights reserved.