甘蓝(甘蓝菜变种)对中间链球菌的抗菌和抗病毒作用

Kittipong Laosuwan, Chaiyakorn Songsangwattanakij, K. Tachasuttirut, S. Pongsiriwet, J. Ittichaicharoen, S. Chansakaow
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引用次数: 0

摘要

由耐药细菌(如Ⅳ)引起的牙源性持续感染一直与深层感染有关。这项体外研究旨在评估甘蓝()对.的抗菌和抗病毒作用,甘蓝是在胰蛋白酶大豆肉汤培养基中新鲜培养的。在无菌条件下,对每种浓度的甘蓝进行了三次实验(即圆盘扩散、肉汤微量稀释和反转录聚合酶链反应),以评估抗菌和抗病毒效果。然后用 1000、500、250、125、65、30、15、7 和 3 mg/mL 羽衣甘蓝、氨苄西林(阳性对照)和胰蛋白酶大豆肉汤(阴性对照)处理样品。培养 24 小时后,测量抑菌区、最低抑菌浓度(MIC)、最低杀菌浓度(MBC)和毒力因子(中间溶菌酶[])的相对基因表达。所有检测均一式三份。结果以平均值 ± 标准偏差进行报告和分析。琼脂盘扩散和相对基因表达采用单因素方差分析和 Tukey 检验进行统计分析,显著性水平设定为 P <0.05。甘蓝具有抗菌作用,只有在浓度为 1000 毫克/毫升时才会显著抑制细菌生长并降低表达量;产生的抑菌区为 11.12 ± 1.59 毫米,小于氨苄西林的抑菌区。MIC 和 MBC 分别为 15 至 65 毫克/毫升和 500 毫克/毫升。相反,最高浓度甘蓝的抑菌效果明显低于氨苄西林。羽衣甘蓝的抗菌作用可能与剂量有关。在体外条件下,羽衣甘蓝可抑制细菌生长并抑制Ⅳ型牙髓炎的表达,Ⅳ型牙髓炎主要涉及深层牙源性感染。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Antibacterial and Antivirulence Effects of Kale (Brassica oleracea var. sabellica) on Streptococcus intermedius
Persistent odontogenic infections caused by resistant bacterial species, such as , have consistently been associated with deep-seated infections. This in vitro study aimed to evaluate the antibacterial and antivirulence effects of kale () on . was freshly incubated in tryptic soy broth media. Three experiments per concentration of kale were conducted under aseptic conditions (i.e., disc diffusion, broth microdilution, and reverse-transcription polymerase chain reaction) to evaluate the antibacterial and antivirulence effects. The samples were then treated with 1000, 500, 250, 125, 65, 30, 15, 7, and 3 mg/mL kale; ampicillin (positive control); and tryptic soy broth (negative control). After 24-h incubation, the inhibition zone, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), and relative gene expression of the virulence factor (intermedilysin []) were measured. All assays were conducted in triplicate. The findings were reported and analyzed as means ± standard deviations. The agar disc diffusion and relative gene expression were statistically analyzed using one-way analysis of variance and Tukey’s test, with the significance level set at P < 0.05. Kale showed antibacterial effects on by significantly inhibiting bacterial growth and reducing expression only at a concentration of 1000 mg/mL; it yielded an inhibition zone of 11.12 ± 1.59 mm, which was smaller than that with ampicillin. The MIC and MBC ranged from 15 to 65 mg/mL and from 500 mg/mL, respectively. Conversely, the highest concentration of kale yielded significantly less inhibition than did ampicillin. The antibacterial effects of kale may be dose-dependent. Kale can inhibit bacterial growth and suppress expression under in vitro conditions of , which is mainly involved in deep-seated odontogenic infections.
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