Effects of Lactobacillus salivarius WB21 combined with green tea catechins on dental caries, periodontitis, and oral malodor

Higuchi, Takuya; Suzuki, Nao; Nakaya, Seigo; Omagari, Sami; Yoneda, Masahiro; Hanioka, Takashi; Hirofuji, Takao

doi:10.1016/j.archoralbio.2018.11.027

Cited by 33 publications

(20 citation statements)

References 19 publications

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“…More than 1 mg/mL EGCG can be released into green tea infusions, which is considered to be safe [Liu et al, 2014;Dekant et al, 2017;Koch et al, 2018]. Several studies have reported that long-term tea polyphenol treatment has bactericidal effects, and the minimum inhibitory concentrations of EGCG against microbes differ depending on the measurement method, strain, culture medium, and the EGCG source [Sakanaka et al, 1989;Xu et al, 2018;Higuchi et al, 2019]. The concentrations of EGCG required to inhibit the growth or viability of oral streptococci are often in the milligram per milliliter range, but EGCG solutions with concentrations of >5 mg/mL taste bitter and, thus, are not appropriate for daily use.…”

Section: Discussionmentioning

confidence: 99%

Green Tea-Derived Epigallocatechin Gallate Inhibits Acid Production and Promotes the Aggregation of Streptococcus mutans and Non-Mutans Streptococci

et al. 2021

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It has been suggested that green tea-derived epigallocatechin gallate (EGCG), which has antimicrobial properties, might help prevent dental caries. However, the detailed properties of EGCG remain unclear. In this study, the antimicrobial properties of EGCG were evaluated by examining its bactericidal activity, its inhibitory effects against bacterial growth, acid production, acidic end-product formation, and sugar uptake (phosphoenolpyruvate-dependent phosphotransferase system, PEP-PTS activity), and its effects on bacterial aggregation, using monocultured planktonic cells of Streptococcus mutans and non-mutans streptococci. Coincubating S. mutans with EGCG (1 mg/mL) for 4 h had no bactericidal effects, while it decreased the growth and acid production of S. mutans by inhibiting the activity of the PEP-PTS. EGCG (2 mg/mL) caused rapid bacterial cell aggregation and had reduced the optical density of S. mutans cell suspension by 86.7% at pH 7.0 and 90.7% at pH 5.5 after 2 h. EGCG also reduced the acid production of non-mutans streptococci, including S. sanguinis, S. gordonii, and S. salivarius, and promoted the aggregation of these non-mutans streptococci. Furthermore, these antimicrobial effects of short-term EGCG treatment persisted in the presence of saliva. These results suggest that EGCG might have short-term antibacterial effects on caries-associated streptococci in the oral cavity.

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Section: Discussionmentioning

confidence: 99%

Green Tea-Derived Epigallocatechin Gallate Inhibits Acid Production and Promotes the Aggregation of Streptococcus mutans and Non-Mutans Streptococci

et al. 2021

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“…The possibility that L. salivarius could inhibit colonization of Helicobacter pylori in the stomach was reported (Kabir et al, 1997). Furthermore, the administration of L. salivarius could prevent dental caries and periodontitis (Higuchi et al, 2019). On the other hand, Christensenella sp.…”

Section: Discussionmentioning

confidence: 99%

Re-initiation of Oral Food Intake Following Enteral Nutrition Alters Oral and Gut Microbiota Communities

Katagiri

Shiba

Tohara

et al. 2019

Front. Cell. Infect. Microbiol.

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Stroke is associated with multiple forms of disability, including dysphagia. Post-stroke dysphagia increases the risks of pneumonia and mortality and often results in cessation of oral feeding. However, appropriate rehabilitation methods can eventually lead to resumption of oral food intake. This study tried to clarify that re-initiating oral food intake could modify the composition of oral/gut microbial communities in patients with dysphagia. From 78 patients with sub-acute stage of stroke, 11 complete tube feeding subjects without taking antibiotics were enrolled and received rehabilitation for re-initiation of oral food intake, and 8 subjects were brought back to complete oral feeding. Oral and gut microbiota community profiles were evaluated using 16S rRNA sequencing of the saliva and feces samples before and after re-initiation of oral food intake in patients recovering from enteral nutrition under the same nutrient condition. Standard nutrition in the hospital was 1,840 kcal, including protein = 75 g, fat = 45 g, and carbohydrates = 280 g both for tube and oral feeding subjects. Oral food intake increased oral and gut microbiome diversity and altered the composition of the microbiome. Oral and gut microbiome compositions were drastically different; however, the abundance of family Carnobacteriaceae and genus Granulicatella was increased in both the oral and gut microbiome after re-initiation of oral food intake. Although oral microbiota showed more significant changes than the gut microbiota, metagenome prediction revealed the presence of more differentially enriched pathways in the gut. In addition, simpler co-occurrence networks of oral and gut microbiomes, indicating improved dysbiosis of the microbiome, were observed during oral feeding as compared to that during tube feeding. Oral food intake affects oral and gut microbiomes in patients recovering from enteral nutrition. Rehabilitation for dysphagia can modify systemic health by increasing the diversity and altering the composition and co-occurrence network structure of oral and gut microbial communities.

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“…Toward the influence of dentin, Oliveira‐Reis's experiment shows that EGCG can reduce the expression of MMPs and keep the maintenance of collagen stability (Oliveira‐Reis et al, 2019). In addition, EGCG is considered to have potential in improving the microbial community and immune system after interaction with L. salivarius WB21 against S. mutans (Higuchi et al, 2019).…”

Section: Materials and Egcgmentioning

confidence: 99%

“…Additionally, in the regulation of the oral microbial environment, EGCG can inhibit the growth, acid production, metabolism, and glycosyltransferase of bacteria. By inhibiting the activity of the lactic acid enzyme in the oral cavity and increasing the pH level of the oral cavity, it can inhibit the growth of bacteria (Higuchi et al, 2019). All the above prove that the mechanism of EGCG for the elimination of halitosis is single and different.…”

Section: Materials and Egcgmentioning

confidence: 99%

Application of green tea extracts epigallocatechin‐3‐gallate in dental materials: Recent progress and perspectives

Liao

Tang

Chu

et al. 2020

J Biomedical Materials Res

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Because of excellent biocompatibility, antioxidant activity, and anti-caries ability, epigallocatechin-3-gallate (EGCG) has been widely studied in the treatment of oral diseases, such as periodontal disease, oral cancer, and dental caries. To reach the site of the lesion or achieve sustained release, play the role of anti-caries, anti-inflammatory, or to maintain or improve the physical properties of the modified material， EGCG need to be cross-linked or embedded with dental adhesives, barrier membranes, bone replacement materials, tissue regeneration materials, and antimicrobial anti-caries materials to better prevent or treat oral diseases. This article reviews the applications of EGCG in oral materials, involving various areas of the oral cavity, reveals their excellent potential, and sees shortcomings in these research to promote the better development of EGCG applications in oral materials such as oral repair materials, bone tissue engineering materials and antibacterial and anti-caries materials.

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Effects of Lactobacillus salivarius WB21 combined with green tea catechins on dental caries, periodontitis, and oral malodor

Cited by 33 publications

References 19 publications

Green Tea-Derived Epigallocatechin Gallate Inhibits Acid Production and Promotes the Aggregation of <b><i>Streptococcus mutans</i></b> and Non-Mutans Streptococci

Green Tea-Derived Epigallocatechin Gallate Inhibits Acid Production and Promotes the Aggregation of <b><i>Streptococcus mutans</i></b> and Non-Mutans Streptococci

Re-initiation of Oral Food Intake Following Enteral Nutrition Alters Oral and Gut Microbiota Communities

Application of green tea extracts epigallocatechin‐3‐gallate in dental materials: Recent progress and perspectives

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