摘要
目的 :探索抗变链IgY抗体对变链菌的影响及其防龋的机制。方法 :通过产酸试验观察各组IgY使用后对变链菌不同菌株产酸的影响。结果 :抗变链IgY抗体对C型、G型及C +G混合变链菌的产酸量的均有影响 ,随着IgY抗体浓度的升高 ,其抑制效果逐渐上升 (P <0 .0 5 ) ,各组间 pH值逐渐增大 ,最佳抑制浓度为 1∶2 ,当IgY抗体的浓度达 1∶32时 ,基本无抑制作用 (P >0 .0 5 )。结论
Objective:To observe the inhibitory effect of anti-streptococcus mutants Hen egg yolk (IgY) on production of acid by Streptococcus mutants.Methods: pH of the culture medium substrate was detected. Results:The inhibitory effect on acid production was influenced by the titer of antibody.Higher titer showed a more inhibition( P <0.05).The most effective titer was 1∶2.When the titer was 1∶32,the antibody had rarely effect ( P >0.05). Conclusion:The antibody can inhibit the acid production.
出处
《江西医学院学报》
2002年第1期45-47,共3页
Acta Academiae Medicinae Jiangxi
