外源性C-di-GMP对变形链球菌产酸、耐酸能力的影响

AIM: To investigate the effect of c-di-GMP on the acidogenicity and aciduricity of Streptococcus mutans. METHODS: The chemical c-di-GMP (experimental group) and 0.9% NaCl (control group) were added to Bill broth with Streptococcus mutans, respectively. The difference of the property of the acidogenicity and aciduricity of the S. mutans was compared between them. RESULTS: The acidogenicity and aciduricity of Streptococcusm mutans were significantly inhibited in the presence of 2001 μM c-di-GMP. There was statistical significe with the Students t-test (P＜0.05). CONCLUSION: 200 μM c-di-GMP may inhibit organic acid production and the ability of acid tolerance in Streptococcus mutans.