中国茶对变形链球菌的抑菌作用

对３６只ｓｐｒａｑｕｅ－Ｄａｗｌｅｙ鼠分４组给予诱龋饲料（Ｄｉｅｔ２０００，ｋｅｙｓ），并连续５天在口腔内接种变链菌６７１５菌株，分别给予我国主要产茶区的三种茶浸液：龙井绿茶（Ｂ组），四川涪陵红茶（Ｃ组），乌龙茶（Ｄ组），先用０．５ｇ茶和５０ｍｌ双蒸馏水加热煮沸过滤后浸泡１０分钟以及对照组（Ａ组）用双蒸馏水为饮料喂养实验鼠。实验６０天后，杀鼠观察计算鼠磨牙面的菌落形成单位（ＣＦＵ）和菌斑指数（ｐｌａｑｕｅｓｃｏｒｅ）均显著下降。实验结果，实验组和对照组菌斑指数下降值顺序如下：Ｃ组＞Ｄ组＞Ｂ组＞Ａ组，并与实验组含氟量有相关性。很多研究表明变链菌是较为肯定的致龋菌、茶中氟化物对变链菌生长、粘附都有抑制作用。本研究选用茶来源广泛、价廉、无毒安全等优点，为开拓新的防龋方法进行探索。

INHIBITORY EFFECTS OF CHINESE TEA ON THE CELL GROUTH OF STREPTOCOCCUS SOBRINUS 6715

Rats inoculated with Streptococcus Sobrinus 6715 were fed cariogenicdiet(Diet 2000, Keys),together with a tea infusion prepared by steeping 0.5g tea in 50ml of boiled double distilied water for 10 minutes.The tea samples used in this experiment were from leading tea-producing areas inChina: Dragon well(group B),Feilin(group C),Ylon(group D),controls receivedonly double-distilled water.After 60 days,the rats were sacrificed,and the number of S.sobrinus 6715adhering to molar surfaces,the dental plaque score of molar were examined.The experiment showed that there were marked differences in the number ofplaques betweer the tea infusion group and controls,group C>group D>group B>group A(control).The results were postively correlated with the tea fluoride content.