Title

諾麗果發酵液對於牙齦卟

Translated Titles

Morinda citrifolia fermented liquid effects on the growth and adhesion activity of Porphyromonas gingivalis

Authors

鄭宥熏

Key Words

諾麗果發酵液 ; 牙齦卟 ; Morinda citrifolia L. ; Porphyromonas gingivalis ; anti-bacterial activity ; bacterial adherence

PublicationName

中山醫學大學口腔科學研究所學位論文

Volume or Term/Year and Month of Publication

2016年

Academic Degree Category

碩士

Advisor

林育誼

Content Language

繁體中文

Chinese Abstract

牙周病是由於細菌堆積引發宿主免疫反應過度表現,因而造成牙周附連組織破壞、齒槽骨流失,最終可能導致牙齒脫落。其中牙齦卟

English Abstract

Periodontitis is one of oral infectious diseases which leads to alveolar bone destruction and ultimately possible tooth loss. Porphyromonas gingivalis (Pg) has been reported strongly associated with the progression of this disease. Many researches have proposed Morinda citrifolia (MC) juice to possess many biologically significant activities including antibacterial activity, but its effects on Pg is still unknown and uninvestigated. In this study, we examined the MC juice abilities of inhibiting Pg growth and adherence.   We deduced the minimal inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of MC fermented liquid against two strains of Pg by broth microdilution method. Our results showed both the MIC of MC fermented liquid against Pg ATCC 33277 were 0.25x concentration of original MC fermented liquid and the MIC against Pg A7436 was 1x. Both 2x and 3x MC fermented liquid showed clear bacterial inhibition zones against Pg ATCC 33277 in agar diffusion test but not significant against Pg A7436. We also inoculated Pg on the 96-well plates to determine the MC fermented liquid effects on Pg adherence. We found both 1x and 2x MC fermented liquid inhibited Pg ATCC 33277 adhesion better than control. Finally, we co-cultured MC fermented liquid with Pg for various time points to test the ability of MC fermented liquid to inhibit the growth of Pg. The data suggested that 2x concentrated MC fermented liquid can inhibit Pg growth at least for 24 hours.    We concluded that MC fermented liquid featured a good antibacterial activity against Pg, a major periodontal microorganism, and as a result, the frequent usage of MC fermented liquid may reduce periodontitis progression.

Topic Category 醫藥衛生 > 牙科與口腔科
口腔醫學院 > 口腔科學研究所
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