五倍子对牙周可疑致病菌蛋白酶和糖苷酶活性的抑制作用

目的　体外观察五倍子水提取物对牙周可疑致病菌胞外酶 (蛋白水解酶和糖苷酶 )活性的影响。方法　应用荧光分光光度计检测荧光底物的降解来测定酶活力。结果　除中间普菌的L -arginine -arylamidase活性不受五倍子的影响外 ,浓度0 .0 5 %～ 0 .10 %的五倍子可以抑制所测其他细菌≥ 5 0 %胞外酶底物的降解。结论　五倍子水提取物可有效抑制牙周可疑致病菌蛋白水解酶和糖苷酶活性 ,其抑制作用可能会阻碍细菌生长 ,降低细菌毒力 ,减缓牙菌斑的形成

Inhibition of proteolytic and glycosidic enzyme activities of periodontophathic bacteria by Chinese nutgall extract

Objective To determine the role of the traditional Chinese medicine nutgall extract on proteolytic and glycosidic enzyme activities produced by these bacteria in vitro. Methods The effect of the aqueous extract from Chinese nutgall on the enzyme activities was determined by preincubating 500ul of suspension and 250ul of the extract in Tris-Hcl buffer at 8 different concentrations. To these mixtures was added 250ul of a 100ul/ml solution of the appropriate fluorogenic substrate. The complete assay mixtures were incubated at 37℃ and degradation of substrate was determined by measuring the release of 7-amido-4-methylcoumarin and 4-methylumbelliferyl with a spectrofluorophotometer. Results The concentration of the extract at 0.05 to 0.1% markedly inhibited the degradation of the proteolytic and glycosidic substrate by over 50%, except the L-arginine-arylamidase activity in P.intermedius, which was the most resistant to inhibition by the extract. Conclusion These observations showed that the aqueous extract of Chinese nutgall inhibited the proteolytic and glycosidic enzyme activities of these bacteria effectively. The inhibition is likely to reduce the virulence and growth of periodontophathic bacteria and lower the rate of dental plaque formation.