黑加仑果实提取物的抗菌特性
Antibacterial characteristics of black currant fruit extracts.
摘要(中文译文)
我们研究组此前曾报道浆果果汁具有高杀菌潜力，尤其是黑加仑果实来源的果汁。在本研究中，我们测试了黑加仑果实不同果汁组分（全果果汁：AFJ、压榨果汁：SJ、非透析果汁物质：NDFM、浆果果皮醇溶组分：AFBS、浆果果皮水溶组分：AQFBS）抑制多种口腔革兰阳性和革兰阴性细菌的效率。AFJ、SJ、NDFM、AFBS和AQFBS均从新鲜采收的黑加仑果实制备。这些组分用于与具核梭杆菌（Fusobacterium nucleatum，F.n.）、伴放线聚集杆菌（Aggregatibacter actinomycetemcomitans，A.a.）、牙龈卟啉单胞菌（Porphyromonas gingivalis，P.g.）、戈登链球菌（Streptococcus gordonii，S.g.）、变形链球菌（Streptococcus mutans，S.m.）、远缘链球菌（Streptococcus sobrinus，S.s.）、内氏放线菌（Actinomyces naeslundii，A.n.）和粪肠球菌（Enterococcus faecalis，E.f.）的浮游培养物进行直接接触试验。AFJ是最有效的组分，可完全抑制F.n.、P.g.和S.g.，并使A.a.、A.n.和E.f.菌落计数大幅减少。各果汁的杀菌效率依次为：AFJ> AFBS > SJ> AQFBS> NDFM。与革兰阳性菌种相比，革兰阴性细菌对黑加仑提取物更敏感。在抑制F. n.、P. g.和S. g.方面，AFJ的效率与0.2%氯己定溶液相似。黑加仑全果果汁对F.n.、A.a.、P.g.、S.g.和A.n.表现出强杀菌活性。进一步研究应探讨黑加仑果实提取物控制口腔生物膜形成的潜力。
Abstract
Our group previously reported on the high bactericidal potential of berry juices, particularly those derived from blackcurrant fruits. In the present study, we tested the efficiency of various juice fractions from blackcurrant fruits (all-fruit juice: AFJ, squeezed juice: SJ, non-dialyzable juice material: NDFM, alcoholic fraction from berry skins: AFBS, aqueous fraction from berry skins: AQFBS) in their efficiency to suppress various oral gram-positive and gram-negative bacteria. AFJ, SJ, NDFM, AFBS, and AQFBS were prepared from freshly harvested blackcurrant fruits. These fractions were used for direct contact tests with planktonic cultures of Fusobacterium nucleatum (F.n.), Aggregatibacter actinomycetemcomitans (A.a.), Porphyromonas gingivalis (P.g.), Streptococcus gordonii (S.g.), Streptococcus mutans (S.m.), Streptococcus sobrinus (S.s.), Actinomyces naeslundii (A.n.), and Enterococcus faecalis (E.f.). AFJ was the most efficient fraction, causing complete suppression of F.n., P.g., and S.g., and inducing a major reduction in A.a., A.n., and E.f. colony count. Bactericidal efficiency of the juices presents as follows: AFJ> AFBS > SJ> AQFBS> NDFM. Gram-negative bacteria were more susceptible to blackcurrant extracts compared to gram-positive species. AFJ efficiency was similar to 0.2% chlorhexidine solution in suppressing F. n., P. g., and S. g. All-fruit juice from blackcurrant shows a strong bactericidal activity on F.n., A.a., P.g., S.g., and A.n. Further research should investigate the potential of blackcurrant fruit extracts in controlling oral biofilm formation.
如何引用
AMA
Stefan Kranz, Markus Heyder, Franziska Latt, André Guellmar, Bernd Sigusch, Markus Reise. Antibacterial characteristics of black currant fruit extracts.. BMC complementary medicine and therapies. 2026; doi:10.1186/s12906-026-05535-8.
APA
Stefan Kranz, Markus Heyder, Franziska Latt, André Guellmar, Bernd Sigusch, Markus Reise (2026). Antibacterial characteristics of black currant fruit extracts.. BMC complementary medicine and therapies. https://doi.org/10.1186/s12906-026-05535-8
GB/T 7714
Stefan Kranz, Markus Heyder, Franziska Latt, André Guellmar, Bernd Sigusch, Markus Reise. Antibacterial characteristics of black currant fruit extracts.[J]. BMC complementary medicine and therapies, 2026 doi:10.1186/s12906-026-05535-8.
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