수종의 차 음료가 Streptococcus mutans의 성장에 미치는 영향에 관한 연구
A STUDY ON INFLUENCE OF VARIOUS TEA DRINKS ON THE GROWTH OF STREPTOCOCCUS MUTANTS
강성호, 정성철,
소속 상세정보
강성호 ( ) - 연세대학교 치과대학 예방치학교실
정성철 ( ) - 연세대학교 치과대학 예방치학교실
KMID : 0355419900140010137
Abstract
Since it has been rumored that various kinds of tea drinks have anticariogenic effect, this study is intended to find out whether its effect comes from fluoride or other ingredients contained in tea.
For an approach to the study, first of all, some quantities of tea-infusion were obtained through a process of adding 200 ml distilled water to each 4 & 6 grams of green tea 1, green tea 4, black tea, and `oolong´ tea respectively, and then, 1) fluoride-concentrations and pH in quantities of tea infusion were measured, 2) the influence of pH and that of fluoride concentrations for each pH respectively on the growth of Streptococcus mutants which are thought to be cariogenic bacteria were observed, 3) fluoride solution´s influence on the growth of streptococcus mutants were observed comparatively with regard to that the quantities of fluoride solution come within the purview of each tea infusion and fluoride concentration in each tea infusion.
Results from the approach to the study are as follows:
1. The distribution of the quantity of fluoride in each tea infusion ranged from 0.60 ppm to 3.38 ppm, however in the order of much quantity, black tea > green tea 4, 1 > "oolong tea´ and the higher the concentration of tea, the much more the quantity of fluoride.
2. The pH of tea infusion ranged from 4.89 to 5.87, and in the case that the BM medium, a basic bacterial culture medium was added to tea infusion, pH ranged from 6.12 to 6.96.
3. in conditions of pH 6.0 and that 7.3, the growth of Streptococcus mutants was not restrained regardless of fluoride concentrations (1, 2, 3 ppm), however the more the concentration of fluoride increased, the more the effect of restraint on growth increased (inhibitory effect on the growth on the growth of Streptococcus mutants), and in the condition of pH 4.0, the growth of bacteria stopped regardless of fluoride concentrations. Similar results were shown in 24 hrs & 48 hrs germicultures.
4. In conditions of pH 6.0, and that 7.3 which contained 1 or 2 or 3 ppm fluoride which are similar conditions of 0.60-3.38 fluoride medium contained in tea infusion, and the pH range
of 6.12-6.96, the growth of Streptococcus mutants was not inhibited, however, in the media of 20 & 80 mg/ml of tea infusion, the growth of that Streptococcus mutants was inhibited. Better inhibitory effect was shown in 80 mg/ml tea infusion than in 20 mg/ml one. With reference to those results shown above, inhibitory effect on the growth of Streptococcus
mutants is conceivable to exist by the act of fluoride in tea, however, it is concluded that other
characteristic ingredients in tea have more influence on that effect.
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