文章摘要
顾莹婕;金恩惠;李 博;何普明;吴媛媛;屠幼英.茶叶药理成分抑制口腔致病菌的作用及机制[J].中国食品学报,2019,19(8):303-311
茶叶药理成分抑制口腔致病菌的作用及机制
  
DOI:
中文关键词: 茶叶  药理成分  口腔致病菌  抑制作用
英文关键词: tea  pharmacological ingredients  oral pathogens  inhibition effect
基金项目:福建省“2011协同创新中心”中国乌龙茶产业协同创新中心专项[闽教科〔2015〕75号];浙江省自然科学基金项目(LY16C200004)
作者单位
顾莹婕;金恩惠;李 博;何普明;吴媛媛;屠幼英 浙江大学农业与生物技术学院茶学系杭州310058 
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中文摘要:
      茶叶富含天然活性成分,抗菌功能尤为突出,受到广泛的关注。本文整理了大量研究实例,系统论证茶叶药理成分对不同口腔致病菌的抑制作用,着重探讨儿茶素和茶黄素调控细菌生长粘附、产酸产毒和相关基因表达的分子作用机制。此外,茶叶药理成分与其它物质联用后的抑菌作用增效显著,为其进一步开发利用提供理论和实践依据。
英文摘要:
      Tea is rich in bioactive components with outstanding anti-bacterial effect, which received extensive attentions. This paper summarized numerous in vitro studies, the inhibitory effects of pharmacological components form tea on oral pathogens were systematically reviewed, molecular regulation mechanism of catechins and theaflavins on oral pathogens’ growth and adhesion, acidic and toxic secretion and related genes expression were discussed with special emphasis. Moreover, synergistic interaction between tea bioactive ingredients and other chemical components were mentioned, which provides reliable basis of further utilization of tea bioactive ingredients.
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