«上一篇/Previous Article|本期目录/Table of Contents|下一篇/Next Article»

《天津医科大学学报》[ISSN:1006-8147/CN:12-1259/R]

卷:

26卷

期数:

2020年05期

页码:

462-465

栏目:

临床医学

出版日期:

2020-09-20

文章信息/Info

Title:

The effects of Coca-Cola, Huiyuan orange juice and the acid contents of the two beverages on the activity of cathepsin K

文章编号:

1006-8147(2020)05-0462-04

作者:

聂海丹¹; 王瑛慧¹;  刘娟²; 刘颖¹; 乔峰³; 吴丽更¹

（1.天津医科大学口腔医院牙体牙髓科, 天津 300070；2. 首都医科大学附属北京友谊医院口腔科,北京 100050; 3.天津医科大学口腔医院口腔颌面外科, 天津 300070）

Author(s):

NIE Hai-dan¹;  WANG Ying-hui¹;  LIU Juan²;  LIU Ying¹;  QIAO Feng³;  WU Li-geng¹

（1.Department of Endodontics, College of Stomatology, Tianjin Medical University, Tianjin 300070, China;2.Department of Stomatology, Beijing Friendship Hospital, Capital Medical University, Beijing 100050, China; 3.Department of Maxillofacial Surgery, College of Stomatology, Tianjin Medical University, Tianjin 300070, China）

关键词:

组织蛋白酶K; 酸性饮料; 磷酸; 柠檬酸

Keywords:

cathepsin K;  acid beverage;  phosphate;  citric acid

分类号:

R781

DOI:

-

文献标志码:

A

摘要:

目的：体外探索性研究可口可乐和汇源橙汁及其所含饮料酸对组织蛋白酶K活性的影响，探讨饮料酸在组织蛋白酶 K介导的牙本质及牙周胶原纤维降解中的可能作用。方法：本研究分为可口可乐 组、汇源橙汁组、不同浓度的磷酸组（pH 2.5、pH 3.0、pH 3.5）、不同浓度的柠檬酸组（pH 2.5、pH 3.0、pH 3.5）以及阴性对照组和阳性对照组。应用明胶酶谱法，检测10种处理因素作用下组织蛋 白酶K降解胶原的能力。结果：与阴性对照组相比,可口可乐处理组、汇源橙汁处理组胶原降解量升高（t=7.49、18.98，均P＜0.05）。可口可乐处理组组织蛋白酶 K的相对酶活性为45%；汇源橙汁处理组 的相对酶活性为83%。在不同pH（2.5～3.5）的磷酸作用下，组织蛋白酶 K的相对酶活性为38%～56%（t=5.69、5.21，均P＜0.05）。在不同pH（2.5～3.5）的柠檬酸作用下，组织蛋白酶 K的相对酶活性 为41%～125%（t=4.98、20.47，均P＜0.05）。结论：可口可乐和汇源橙汁能使组织蛋白酶K的活性增强，可能通过所含的磷酸或柠檬酸，促进组织蛋白酶 K介导的牙本质及牙周胶原纤维降解。

Abstract:

Objective: To investigate the effect of Coca-Cola，Huiyuan orange juice and their beverage acid on the activity of cathepsin K in vitro. To explore the possible role of acid beverage in the degradation of dentin collagen and periodontal collagen mediated by cathepsin K. Methods: This experiment was divided into Coca-Cola group, Huiyuan orange juice group, phosphate groups of different concentrations (pH 2.5, pH 3.0, pH 3.5), citric acid groups of different concentrations (pH 2.5, pH 3.0, pH 3.5), negative control and positive control. Gelatin ZymograpHy was used to study the ability of cathepsin K to degrade collagen under the action of 10 treatment factors. Results: Compared with the control group, the collagen degradation in the Coca Cola group and Huiyuan orange juice group increased(t=7.49， 18.98, all P＜0.05). The relative enzyme activity of cathepsin K was 45% in Coca-Cola group and 83% in Huiyuan orange juice group. When phosphoric acid was in different pH (2.5-3.5), the relative enzyme activity of cathepsin K was 38% to 56% (t=5.69, 5.21, all P＜0.05). Under different pH(2.5-3.5) citric acid, the relative enzyme activity of cathepsin K was 41% to 125%(t=4.98, 20.47，all P＜0.05). Conclusion: Both Coca-Cola and Huiyuan orange juice can increase the activity of cathepsin K, which could accelerate cathepsin K mediated dentine and periodontal collagen degradation through the phosphoric acid or citric acid.

参考文献/References:

[1] Zhao Q, Jia Y, Xiao Y. Cathepsin K: a therapeutic target for bone diseases[J].Biochem Biophys Res Commun, 2009,380(4):721
[2] Li Z, Hou W S, Escalante-Torres C R, et al. Collagenase activity of cathepsin K depends on complex formation with chondroitin sulfate[J]. J Biol Chem, 2002, 277(32): 28669
[3] Tersariol I L, Geraldeli S, Minciotti C L, et al. Cysteine cathepsins in human dentin-pulp complex[J]. J Endod, 2010, 36(3): 475
[4] Nascimento F D, Minciotti C L, Geraldeli S, et al. Cysteine cathepsins in human carious dentin[J]. J Dent Res, 2011,90(4): 506
[5] Garg G, Pradeep A R, Thorat M K. Effect of nonsurgical periodontal therapy on crevicular fluid levels of Cathepsin K in periodontitis[J].Arch Oral Biol, 2009, 54(11):1046
[6] Tjaderhane L, Nascimento F D, Breschi L, et al. Optimizing dentin bond durability: control of collagen degradation by matrix metalloproteinases and cysteine cathepsins[J].Dent Mater, 2013, 29(1):116
[7] Dubin G. Proteinaceous cysteine protease inhibitors[J].Cell Mol Life Sci, 2005, 62(6): 653
[8] Zhang W, Yang W, Wu S, et al. Effects of acid etching and adhesive treatments on host-derived cysteine cathepsin activity in dentin[J]. J Adhes Dent, 2014,16(5):415
[9] Turk B, Bieth J G, Bjork I, et al. Regulation of the activity of lysosomal cysteine proteinases by pH-induced inactivation and/or endogenous protein inhibitors, cystatins[J]. Biol Chem Hoppe Seyler, 1995, 376(4):225
[10] Millward A, Shaw L, Harrington E, et al. Continuous monitoring of salivary flow rate and pH at the surface of the dentition following consumption of acidic beverages[J].Caries Res, 1997,31(1): 44
[11] Reddy A, Norris D F, Momeni S S, et al. The pH of beverages in the United States[J]. J Am Dent Assoc,2016,147(4): 255
[12] 袁牧，张清，高学军. 可口可乐对牙釉质早期脱矿后表面显微硬度的影响[J].中华口腔医学杂志, 2016, 51(6): 357
[13] Venediktova A A, Falameeva O V, Kolosova N G, et al. Cathepsin K and matrix metalloproteases activity in the bone tissue of OXYS rats with developing osteoporosis [J].Biomed Khim, 2010, 56(2): 274
[14] Kafienah W, Bromme D, Buttle D J, et al. Human cathepsin K cleaves native type I and II collagens at the N-terminal end of the triple helix[J]. Biochem J, 1998,331 ( Pt 3): 727
[15] Mogi M, Otogoto J. Expression of cathepsin-K in gingival crevicular fluid of patients with periodontitis[J]. Arch Oral Biol, 2007, 52(9): 894
[16] Strbac G D, Monov G, Cei S, et al. Cathepsin K levels in the crevicular fluid of dental implants: a pilot study[J]. J Clin Periodontol, 2006, 33(4):302
[17] Bromme D, Okamoto K, Wang B B, et al. Human cathepsin O2, a matrix protein-degrading cysteine protease expressed in osteoclasts. Functional expression of human cathepsin O2 in Spodoptera frugiperda and characterization of the enzyme[J]. J Biol Chem, 1996, 271(4):2126
[18] Tezvergil-Mutluay A, Mutluay M, Seseogullari-Dirihan R, et al. Effect of phosphoric acid on the degradation of human dentin matrix[J].J Dent Res, 2013,92(1): 87

相似文献/References:

[1]李菲,李自军.血清b-crosslaps、Cathe K水平变化在骨质疏松症诊断中的应用价值[J].天津医科大学学报,2017,23(06):534.
　LI Fei,LI Zi-jun.Application value of serum b -crosslaps, Cathe K level in diagnosis of osteoporosis[J].Journal of Tianjin Medical University,2017,23(05):534.

备注/Memo

备注/Memo:

作者简介 聂海丹（1993-），女，硕士在读，研究方向：口腔临床医学；
通信作者：吴丽更， E-mail：lwu06@tmu.edu.cn。

常用功能

更新日期/Last Update: 2020-09-18