COMBINATION EFFECTS OF ANTIBACTERIAL COMPOUNDS IN GREEN TEA FLAVOR AGAINST STREPTOCOCCUS-MUTANS

被引：62

作者：

MUROI, H ^{[1
]}

KUBO, I ^{[1
]}

机构：

[1] UNIV CALIF BERKELEY,COLL NAT RESOURCES,DIV ENTOMOL & PARASITOL,BERKELEY,CA 94720

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1993年 / 41卷 / 07期

关键词：

D O I：

10.1021/jf00031a017

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Combinations of green tea flavor compounds with indole were tested for antibacterial activity against Streptococcus mutans, a bacterium responsible for causing dental caries. Synergism was found in the combination of sesquiterpene hydrocarbons (delta-cadinene and beta-caryophyllene) with indole; their bactericidal activities increased from 128-fold to 256-fold. The combination effect was confirmed by time-kill curve assay which showed that 6.25 mug/mL delta-cadinene combined with 400 mug/mL (subinhibitory concentration) indole was bactericidal against S. mutans. Furthermore, the combination of 25 mug/mL delta-cadinene and 400 mug/mL indole reduced the number of viable cells at any stage of growth.

引用

页码：1102 / 1105

页数：4

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