Kittipong Laosuwan, Chaiyakorn Songsangwattanakij, K. Tachasuttirut, S. Pongsiriwet, J. Ittichaicharoen, S. Chansakaow
{"title":"甘蓝(甘蓝菜变种)对中间链球菌的抗菌和抗病毒作用","authors":"Kittipong Laosuwan, Chaiyakorn Songsangwattanakij, K. Tachasuttirut, S. Pongsiriwet, J. Ittichaicharoen, S. Chansakaow","doi":"10.18231/j.jooo.2024.007","DOIUrl":null,"url":null,"abstract":"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.","PeriodicalId":509247,"journal":{"name":"Journal of Oral Medicine, Oral Surgery, Oral Pathology and Oral Radiology","volume":"51 3","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Antibacterial and Antivirulence Effects of Kale (Brassica oleracea var. sabellica) on Streptococcus intermedius\",\"authors\":\"Kittipong Laosuwan, Chaiyakorn Songsangwattanakij, K. Tachasuttirut, S. Pongsiriwet, J. Ittichaicharoen, S. Chansakaow\",\"doi\":\"10.18231/j.jooo.2024.007\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"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.\",\"PeriodicalId\":509247,\"journal\":{\"name\":\"Journal of Oral Medicine, Oral Surgery, Oral Pathology and Oral Radiology\",\"volume\":\"51 3\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-03-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Oral Medicine, Oral Surgery, Oral Pathology and Oral Radiology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.18231/j.jooo.2024.007\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Oral Medicine, Oral Surgery, Oral Pathology and Oral Radiology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.18231/j.jooo.2024.007","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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.