Taking the Starch out of Oral Biofilm Formation: Molecular Basis and Functional Significance of Salivary α-Amylase Binding to Oral Streptococci

Anna E. Nikitkova; Elaine M. Haase; Frank A. Scannapieco

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Taking the Starch out of Oral Biofilm Formation: Molecular Basis and Functional Significance of Salivary α-Amylase Binding to Oral Streptococci

机译：将淀粉从口腔生物膜形成中去除：唾液α-淀粉酶与口腔链球菌结合的分子基础和功能意义

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α-Amylase-binding streptococci (ABS) are a heterogeneous group of commensal oral bacterial species that comprise a significant proportion of dental plaque microfloras. Salivary α-amylase, one of the most abundant proteins in human saliva, binds to the surface of these bacteria via specific surface-exposed α-amylase-binding proteins. The functional significance of α-amylase-binding proteins in oral colonization by streptococci is important for understanding how salivary components influence oral biofilm formation by these important dental plaque species. This review summarizes the results of an extensive series of studies that have sought to define the molecular basis for α-amylase binding to the surface of the bacterium as well as the biological significance of this phenomenon in dental plaque biofilm formation.

机译：α-淀粉酶结合链球菌（ABS）是共生的口腔细菌种的异质类，其中包括很大比例的牙菌斑。唾液α-淀粉酶是人类唾液中含量最高的蛋白质之一，通过特定的表面暴露的α-淀粉酶结合蛋白与这些细菌的表面结合。 α-淀粉酶结合蛋白在链球菌口腔定植中的功能意义对于理解唾液成分如何影响这些重要的牙菌斑物种对口腔生物膜形成的影响非常重要。这篇综述总结了一系列广泛的研究结果，这些研究试图确定α-淀粉酶与细菌表面结合的分子基础，以及该现象在牙菌斑生物膜形成中的生物学意义。

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《Applied Microbiology》 |2013年第2期|共8页
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Anna E. Nikitkova; Elaine M. Haase; Frank A. Scannapieco;
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1. Taking the Starch out of Oral Biofilm Formation: Molecular Basis and Functional Significance of Salivary α-Amylase Binding to Oral Streptococci [J] . Anna E. Nikitkova, Elaine M. Haase, Frank A. Scannapieco Applied and Environmental Microbiology . 2013,第2期

机译：将淀粉从口腔生物膜形成中去除：唾液α-淀粉酶与口腔链球菌结合的分子基础和功能意义
2. Pili of oral Streptococcus sanguinis bind to salivary amylase and promote the biofilm formation [J] . Okahashi Nobuo, Nakata Masanobu, Terao Yutaka, Microbial Pathogenesis . 2011,第3a4期

机译：口服血链球菌的菌毛结合唾液淀粉酶并促进生物膜形成
3. Effects of alpha-amylase and its inhibitors on acid production from cooked starch by oral streptococci. [J] . Aizawa S, Miyasawa-Hori H, Nakajo K, Caries research . 2009,第1期

机译：α-淀粉酶及其抑制剂对口腔链球菌煮熟淀粉产生酸的影响。
4. In vitro antibiotic susceptibility of some oral streptococci strains isolated from oral and respiratory tract infections [C] . Bancescu G., Bancescu A., Andrei M., International Congress of Chemotherapy and Infection . 2009

机译：来自口腔和呼吸道感染的一些口服链球菌菌株的体外抗生素敏感性
5. Effect of Superhydrophobic Titanium Surface on Initial Salivary Pellicle Acquisition and Oral Biofilm Formation [D] . Chung, Eugene. 2015

机译：超疏水钛表面对唾液膜初生和口腔生物膜形成的影响
6. Taking the Starch out of Oral Biofilm Formation: Molecular Basis and Functional Significance of Salivary α-Amylase Binding to Oral Streptococci [O] . Anna E. Nikitkova, *, Elaine M. Haase, 2013

机译：淀粉从口腔生物膜形成中脱颖而出：唾液α-淀粉酶与口腔链球菌结合的分子基础和功能意义
7. Taking the Starch out of Oral Biofilm Formation: Molecular Basis and Functional Significance of Salivary α-Amylase Binding to Oral Streptococci [O] . Anna E. Nikitkova, Elaine M. Haase, Frank A. Scannapieco 2013

机译：用口腔生物膜形成淀粉：分子基础和唾液α-淀粉酶与口服链球菌结合的功能意义

Taking the Starch out of Oral Biofilm Formation: Molecular Basis and Functional Significance of Salivary α-Amylase Binding to Oral Streptococci

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