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目的分析蔗糖对不同龋敏感儿童口腔变异链球菌临床分离株不同基因型菌株黏附能力的影响。方法从不同龋敏感的3～5岁学龄前儿童口腔变异链球菌中选取56株变异链球菌临床分离株,采用Hamada的分光光度比浊法分析不同浓度蔗糖对变异链球菌临床分离株不同基因型菌株的黏附能力的影响。结果在无蔗糖存在的情况下,不同龋敏感儿童口腔中变异链球菌临床分离株黏附比存在差异,高龋组﹥中龋组﹥无龋组,且差异有统计学意义(P﹤0.05)。同一龋敏感儿童口腔中不同基因型变异链球菌临床分离株黏附比也存在差异,基因型越多,黏附比越大,差异有统计学意义(P﹤0.05)。在不同蔗糖浓度下,不同龋敏感儿童口腔中变异链球菌临床分离株黏附比存在差异,4%组﹥1%组﹥0.5%组,即黏附比随蔗糖浓度升高而增高,差异有统计学意义(P﹤0.05)。结论不同龋敏感儿童口腔变异链球菌不同基因型菌株黏附能力存在差异,龋敏感性越高,基因型越多,黏附能力越强。蔗糖对其黏附能力具有明显的影响,蔗糖浓度越高,黏附能力越强,且明显大于无蔗糖组。
Objective To analyze the effect of sucrose on the adhesion of different genotypes of clinical isolates of Streptococcus mutans from different caries-sensitive children. Methods Fifty-six clinical isolates of Streptococcus mutans were selected from different caries-sensitive preschool children’s oral streptococcus, Hamada’s spectrophotometric turbidimetric method was used to analyze different genotypes of Streptococcus mutans clinical isolates Strain adhesion ability. Results In the absence of sucrose, there was a significant difference in the adhesion ratio of Streptococcus mutans clinical isolates from different caries-sensitive children to the caries-free, caries-free and caries-free groups, and the difference was statistically significant (P <0.05). There were also differences in the adhesion rates of clinical isolates of different genotypes of Streptococcus mutans in the oral cavity of the same caries-sensitive children. The more the genotypes were, the greater the adhesion ratio was (P <0.05). At different concentrations of sucrose, the clinical isolates of Staphylococcus aureus in oral cavity of different caries-sensitive children showed differences in adhesion ratio, 4%> 1%> 0.5%, that is, the adhesion ratio increased with the increase of sucrose concentration Significance (P <0.05). Conclusion There are differences in the adhesion ability of different genotypes of Streptococcus mutans from different caries-sensitive children. The higher caries sensitivity and the more genotypes, the stronger the adhesion. Sucrose had a significant effect on its adhesion ability. The higher the sucrose concentration, the stronger its adhesion ability, and it was obviously higher than that without sucrose.