綠茶及 EGCG 對 Pg 及其蛋白酶之影響

The influence of green tea and epigallocatechin gallate ( EGCG ) on periodontal pathogens porphyromonas gingivalis.

詹筱琦(Hsiao-Chi Chan)

指導教授 ： 林育誼

中山醫學大學/口腔醫學院/口腔材料科學研究所/碩士(2013年)

https://doi.org/10.6834/CSMU.2013.00171

摘要

牙齦卟啉單胞菌是牙周致病菌，多項研究指出該菌數量的多寡除了和牙周炎之嚴重程度相關外，也和多項全身系統性疾病關聯，若不加以抑制其生長量，則可能增加上述疾病之風險。綠茶是普及的日常飲品，其蘊含豐富的兒茶素及抗氧化特性，對人體有多項益處，然而，綠茶對專性厭氧的牙齦卟啉單胞菌是否具有抑菌之效則是本研究欲探討的部份。在實驗中將四種不同發酵度的茶與牙齦卟啉單胞菌作用後，分別測定其吸光值及繼植於培養基上菌落數的抑菌之效，並透過BANA 試驗偵測菌的類胰蛋白酶活性高低。結果顯示綠茶藉由降低牙齦卟啉單胞菌的數量、增生能力以及類胰蛋白酶活性等達抑菌效果，此結果和茶葉萃取物EGCG類似。由上述實驗結果顯示，綠茶可能助於降低口中牙周致病菌(牙齦卟啉單胞菌)的增長，若時常飲用綠茶，也許可降低牙周病的嚴重程度及提升口腔健康。

關鍵字

牙齦卟啉單胞菌 ； 綠茶 ； EGCG ； BANA試驗

並列摘要

Porphyromonas gingivalis (Pg), a periodontal pathogen, has been indicated in a number of studies to be associated with the severity of periodontitis and some forms of systemic disease. Green tea is a popular beverage in daily life, rich in catechins with antioxidant properties, and is thought good for human health. The purpose of our study is to investigate the effects of green tea on obligate anaerobic Pg. We measured the bacterial numbers and their growth abilities in the presence of varieties of tea preparation. We also used BANA test to detect the activity of bacterial trypsin like protease. The results showed that green tea and EGCG both have antibacterial effects as measured by the reductions of bacterial numbers, bacterial regeneration, and protease activities. The results suggest that green tea may help reduce the growth of periodontal pathogen (Pg) in oral cavity. Drinking green tea daily may lower the severity of periodontal disease and improve oral health.

並列關鍵字

Porphyromonas gingivalis ； Green tea ； EGCG ； BANA test.

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