大蒜的口腔抑菌和根面解毒作用

目的:探讨大蒜防治口腔疾病的药理作用以及应用的方法、浓度和剂量。方法:采用经典试管法,研究大蒜对8种代表性口腔厌氧菌(58株)的抑菌活性,包括链球菌(9株)、消化球菌(4株)、乳酸杆菌(6株)、放线菌(3株)、韦荣球菌(10株)、卟啉单胞菌(12株)、普氏菌(3株)和梭杆菌(11株)。选择严重牙周炎患牙,在病变根面切取6mm×3mm×1mm根片12块,随机将6块根片用大蒜汁涂擦根面5min,另6块用生理盐水同法处理作为对照,在相差显微镜和扫描电镜下观察L-株细胞的根面附着,采用SPSS10.0软件包对附着细胞数进行分组t检验。结果:大蒜汁对大部分口腔厌氧菌(87.93%)的最小抑菌浓度为1∶512～1∶64。大蒜处理根面后,能显著增加L-株细胞对根面的附着力(P<0.05)。结论:大蒜具很强的抑制口腔厌氧菌作用,能使根面解毒,恢复病变根面的生物适应性。

Effects of garlic on oral bacteriostasis and root detoxification

PURPOSE: To evaluate the pharmacologic effect of garlic on oral bacteriostasis and root detoxification. METHODS: Eight representative oral anaerobes (58 strains) including Streptococcus (9), Peptococcus (4), Lactobacillus (6), Actinomyces (3), Veillonella (10), Porphyromonas (12), Prevatella (3), Fusobacterium (11) to garlic juice were systematically studied by classical tube susceptibility test. The periodontally involved roots (12) were selected and the slices (6 mm x 3 mm x 1 mm) were prepared on the exposed root surface. Six slices were randomly treated by garlic juice for 5 minutes; the other six slices were treated by normal saline with same method as control. The attachment of cultured L-fibroblasts to the treated root surface was observed under phase contrast microscope and electron scanning microscope. The attachment cells were statistically analyzed using SPSS10.0 software package for Student's t test. RESULTS: The minimal inhibitory concentration of garlic juice on most oral anaerobes (87.93%) was 1:64-1:512. The attachment L-fibroblasts to the garlic treated group increased significantly vs. the control group (P<0.05). CONCLUSION: The study shows that garlic juice could effectively inhibit oral anaerobes and reestablish the root biological adaptation.