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EFFECT OF ISOLATED MICROMONOSPORA AURANTIACA ON THE FORMATION OF ARTIFICIAL PLAQUE

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Abstract

°á·Ð
Ä¡¾Æ¿ì½ÄÁõÀÇ ¹ß»ý¿¡ ÀÖ¾î ÁÖµÈ ¿ªÇÒÀ» ÇÏ´Â °ÍÀº Ä¡¾ÆÇ¥¸éÀÇ Ä¡ÅÂÀÌ´Ù. ÀÌ·¯ÇÑ Ä¡Å³»
±âÁúÀÇ ÁÖ¼ººÐÀº mutanÀ̸ç, Streptococcus mutans¿¡ ÀÇÇØ ÁÖ·Î ÇÕ¼ºµÈ´Ù. º» ¿¬±¸¿¡¼­´Â
±¸°­¿¡¼­ ºÐ¸®µÈ Micromonospora aurantiacaÀÇ mutanºÐÇØ´É¿¡ ¿µÇâÀ» ¹ÌÄ¡´Â ÀÎÀÚ¿¡ ´ëÇØ
¾Ë¾Æ º¸°íÀÚ blue mutanÀ» ÀÌ¿ëÇÑ ½ÇÇèÀ» ½ÃÇàÇÏ¿© ´ÙÀ½°ú °°Àº °á°ú¸¦ ¾ò¾ú´Ù. Minimal
essential brothÀÇ pH°¡ 7.0ÀÏ ¶§°¡ pH 5.5³ª 8.5ÀÏ ¶§º¸´Ù blue mutanÀÌ Àß ºÐÇصǾúÀ¸¸ç,
¹è¾ç ¿Âµµ°¡ 37¡É ¶§¿¡ 32¡É³ª 42¡É ¶§º¸´Ù Àß ºÐÇØ µÇ¾ú´Ù. Minimal essential broth¿¡¼­ÀÇ
blue mutanÀÇ ºÐÇØ´Â CaCl2 ³óµµ°¡ ImM¿¡¼­ 16mMÀÇ ¹üÀ§¿¡¼­ ºñ½ÁÇÏ¿´°í,
KCl ³óµµ°¡ 2.5mMÀÏ ¶§ Áõ°¡ÇÏ¿´À¸³ª, MgC12 ³óµµ´Â 0.ImM¿¡¼­ 6.4mMÀÇ
¹üÀ§¿¡¼­ blue mutanÀÇ ºÐÇØÁ¤µµ°¡ ºñ½ÁÇÏ¿´´Ù. Æ÷µµ´ç ³óµµ°¡ ³·À»¼ö·Ï blue mutanÀÇ ºÐ
ÇØ´Â Áõ°¡ÇÏ¿´´Ù. Æ÷µµ´ç 1%³ª 0.5% mutanÀ» ÷°¡ÇÑ RL¹èÁö¿¡¼­ ¹è¾çÇÑ Micromonospora
aurantiaca ¹è¾ç »óû¾×À» 2¡¿BHIYS broth¿¡ °¡ÇÑ °æ¿ì ±³Á¤¿ë wire»ó¿¡¼­ÀÇ
Streptococcus mutans¿¡ ÀÇÇÑ ÀΰøÄ¡Å Çü¼ºÀÌ À¯ÀǼºÀÖ°Ô ¾ïÁ¦µÇ¾ú´Ù(p<0.05). ÀÌ»óÀÇ °á
°ú¸¦ Á¾ÇÕÇϸé Micromonospora aurantiaca¿¡¼­ »ý¼ºµÇ´Â ¹è¾ç »óû¾×³»ÀÇ mutanase°¡ ÀÎ
°øÄ¡Å Çü¼º¿¡ ¾ïÁ¦ ÀÛ¿ëÀÌ ÀÖ´Ù´Â °ÍÀ» È®ÀÎÇÒ ¼ö ÀÖ¾ú´Ù.
#ÃÊ·Ï#
The critical etiologic factor in the development of dental caries is dental plaque. The
main component of dental plaque is the mutan produced by Streptococcus mutans. The
following results were obtained by using blue mutan to assess the factors affecting the
mutan-digesting activity of Micromonospora aurantiaca isolated from oral cavity.
Micromonospora aurantiaca digested more blue mutan in the minimal essential broth at
pH 7.0 than at pH 5.5 or 8.5, and at 37¡É than at 32¡É or 42¡É. Blue mutan was
similarly digested at the range of ImM to 16mM of CaCl2 and 0.1mM to
6.4 mM of MgC12, while being significantly digested at the concentration
of 2.5mM of KCI. When the concentration of glucose was decreased in the minimal
essential broth, the digestion of blue mutan was increased. When the culture supernatant
of Micromonospora aurantiaca in the RL broth with 1% glucose or 0.5% mutan was
mixed with 2 ¡¿ BHIYS broth containing 0.5% yeast extract and 10% sucrose, the
formation of artificial plaque on the orthodontic wires by Streptococcus mutans was
inhibited (p<0.05) .
These results indicated that the production of mutanase was identified in the culture
supernatant of Micromonospora aurantiaca, suppressing the formation of artificial plaque
by Streptococcus mutans.

Å°¿öµå

Micromonospora aurantiaca; Streptococcus mutans; mutanase;

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KCI