Xylitol-resistant Streptococcus mutans와 xylitol-sensitive Streptococcus mutans의 세포 성질에 관한 비교연구

Abstract

Xylitol has been used as sugar substitute to prevent dental caries. It is not fermented by most dental plaque bacteria and interferes with the growth of mutans streptococci. Therefore the production of acidic metabolites and the growth of mutans streptococci are inhibited. S. mutans strains which are inhibited to grow under the presence of xylitol are referred as xylitol-sensitive () strains. However, experimental and clinical studies have shown that there were mutated groups of S. mutans strains that are not affected by xylitol. They are referred as xylitol-resistant() strains. The aim of the present study was to investigate that emergence of strain would effect on the anticariogenecity of xylitol by comparing the growth rate, the extracellular pH, hydroxyapatite adhesion and the agglutination of the strains. Overall we came out with following results : 1. No difference in the growth rate and the extracellular pH was found between the strain and the strain. 2. No difference in adhesion to hydroxyapatite surface was found between the strain and the strain (p>0.05) and adhesion of the strain was greater than that of strain in the sucrose-dependent adhesion to hydroxyapatite (p<0.05). 3. The strain was agglutinated in the lower concentration of saliva than that of strains.