THE EFFECT OF SODIUM COPPER CHLOROPHYLLIN ON PURE CULTURES OF ORAL-TYPE ORGANISMS

¹ Eastman Dental Dispensary, Rochester, N. Y.

Using standard testing methods, it has been shown that sodium copper chlorophyllin exerts a bacteriostatic effect on the growth of oral-type microorganisms. It has also been shown that, on a unit cell basis, glycolysis, per se, is not adversely affected, and may appear to be stimulated. Studies with Streptococcus salivarius (American Type Culture No. 9756) have demonstrated the irreversibility of the chlorophyllin inhibition by required vitamins and salts, in 10 and 100 times the minimal concentrations for optimum growth.

Further studies with Streptococcus salivarius and five strains of micrococci indicate that chlorophyllin inhibits the normal uptake of oxygen as measured in a Warburg Microrespirometer. In addition, evidence is presented which delineates the ability of chlorophyllin to alter the oxidation-reduction potential of a synthetic medium as much as 100 millivolts in favor of oxidation. It is suggested that this may be the mechanism by which chlorophyllin exerts its inhibitory capacity.