大蒜汁對突變形鏈球菌產酸及生長之影響   全文下載

Effects of Garlic Extract on Acid Production and Growth of Streptococcus mutans

大蒜被用來治療腹瀉等疾病已有千年歷史。大蒜之抗菌性質已被知道超過六十年。本研究之目的在測試過濾後之大蒜汁及蒜臭素對突變形鏈球菌BHT 及10449 產酸及生長的影響。結果顯示：大蒜汁及蒜臭素會刺激突變形鏈球菌之產酸速率，亦會抑制該菌之生長速度。菌株BHT 比10449 更容易受到大蒜汁及蒜臭素的影響。本研究結果顯示大蒜會刺激產酸，因此與含糖食物一起食用有可能對牙齒造成傷害。但是食用大蒜亦有可能因抑制細菌生長而減少齲齒的產生。

Garlic extracts have been used for medicinal purposes for about one thousand years. The antibacterial properties of garlic have been known for more than 60 years. This study was aimed to examine the effects of filtered garlic extracts and diallyl sulfide on the acid production and the growth of Streptococcus mutans 10449 and BHT. Results showed that both garlic extracts and diallyl sulfide could enhance the rate of acid production and inhibit the growth of S. mutans. Strain BHT was highly susceptible, and strain 10449 less sensitive. These data indicate that garlic extracts stimulates the acid production and may thus be harmful to the teeth if eaten with glucose-containing foods, but may inhibit the growth of S. mutans and subsequently reduce the caries incidence.