論文名稱:

檳榔嚼塊之成分對於口腔上皮細胞、口腔致病菌及嗜中性白血球的影響

 

Effects of the Ingredients of Areca Quid on Oral Epithelial Cells, Oral Pathogens and Neutrophils

研究生:

陳俞伶  Yu-Ling Chen

 

(以作者名查詢陽明大學館藏系統)

 

(以作者名查詢全國圖書書目資訊網)

指導教授:

洪善鈴  Shan-Ling Hung

        學位類別:

碩士

        學校名稱:

國立陽明大學

系所名稱:

口腔生物研究所

            學號:

860H01

          學年度:

87

          語文別:

中文

          出版年:

88

關鍵字:

成熟去殼之檳榔萃取物  ripe ANE

 

未成熟帶殼之檳榔萃取物  tender ANE

 

檳榔鹼  arecoline

 

兒茶素  (+)-catechin

 

丁香  eugenol

 

黃樟素  safrole

 

中性白血球  neutrophil

        論文頁數:

67

摘要:

嚼檳榔在東南亞國家是一個非常普遍的習慣,在台灣也有超過兩百萬的人有這種習慣。在檳榔與口腔組織關係的研究中,學者多著重在檳榔對口腔癌或口腔黏膜下纖維化之影響。然而,也有研究顯示嚼食檳榔者比非嚼食檳榔者有較高的牙周病患率。本實驗欲探討檳榔嚼塊的成分對於口腔上皮細胞、口腔中細菌之生長及保護牙周組織健康非常重要的嗜中性白血球(neutrophil)功能之影響,以了解檳榔與牙周病之間的關係。以MTT [3-(4,5-dimethylthiazol-2-yl)-2,5 diphenyltertrazolium bromide]測試發現成熟去殼之檳榔的萃取物(ripe areca nut extractripe ANE)對於KB口腔上皮細胞株的毒性比未成熟帶殼之檳榔的萃取物(tender areca nut extracttender ANE)還強。此外,檳榔嚼塊中的成分:ripe ANEtender ANE、檳榔鹼(arecoline) 、兒茶素[(+)-catechin]、丁香(eugenol)、黃樟素(safrole)對於放線共生放線桿菌(Actinobacillus actinomycetemcomitans)、黏液鏈球菌(Streptococcus mutans)及大腸桿菌(Escherichia coli)等不同細菌生長有不同的抑制效果。此外,ripe ANEtender ANEarecoline有降低中性白血球殺菌能力的傾向,而同樣的濃度處理並不影響中性白血球的存活,但arecoline卻會減少中性白血球釋放超氧陰離子(superoxide anion)的量,可能藉此而導致其殺菌力降低。因此,本論文推論:檳榔嚼塊中的成分影響口腔上皮細胞的活性、干擾口腔中細菌之生長,以及降低中性白血球之功能等作用,可提供嚼食檳榔者與牙周病關係及可能的機轉之了解。

   
 

Areca quid (AQ) chewing is a popular oral habit in many countries in Southeast Asiaand there are approximately two million AQ chewers in Taiwan.  Most investigation of AQ involved in oral health was limited to oral cancer and oral submucosal fibrosis (OSF).  However, studies have also shown a higher prevalence of periodontal disease among AQ chewers than non-chewers.  To define the significance of AQ involved in periodontal diseases, the present study was to examine the effects of the compositions of AQ on the viability of oral epithelial cells, oral bacterial growth, and functions of neutrophils.  We found that cytotoxicity of ripe areca nut extracts (ANE) on KB oral epithelial cell was higher than that of tender ANE by MTT [3-(4,5-dimethylthiazol-2-yl)-2,5 diphenyltertrazolium bromide] test.  Besides, there were different effects of the ingredients of AQ, including ripe ANE, tender ANE, arecoline, (+)-catechin, eugenol and safrole, on the growth of different bacteria (Actinobacillus actinomycetemcomitans, Streptococcus mutans and Escherichia coli).  In addition, the results indicated that ripe ANE, tender ANE and arecoline inhibited the bactericidal ability of neutrophils.  However, there was no significant influence on the viability of the treated neutrophils. These chemicals also reduced the production of superoxide anion by neutrophils and this may lead to reduction of bactericidal ability of neutrophils.  In conclusion, we demonstrated the influences of some ingredients of AQ on the viability of oral epithelial cells, the growth of oral bacteria and the functions of neutrophils. These findings may help to explain the close association of AQ chewing and periodontal diseases.

   

       發表著作

Hung S-L, Chen Y-L, Wan H-C, Liu T-Y, Chen Y-T, Ling L-J. Effects of areca nut extracts on the functions of human neutrophils in vitro. Journal of Periodontal Research 2000; 35: 186-193.

Hung S-L, Chen Y-L, Chen Y-T. Effects of safrole on the defensive functions of human neutrophils. Journal of Periodontal Research 2003; 38(2): 130-134.