Identification of organic acids in Cichorium intybus inhibiting virulence-related properties of oral pathogenic bacteria

Papetti, Adele; Mascherpa, Dora; Carazzone, Chiara; Stauder, Monica; Spratt, David A.; Wilson, Michael; Pratten, Jonathan; Ciric, Lena; Lingström, Peter; Zaura, Egija; Weiss, Ervin I.; Ofek, I.; Signoretto, Caterina; Pruzzo, Carla; Gazzani, Gabriella

doi:10.1016/j.foodchem.2012.10.148

Cited by 41 publications

(33 citation statements)

References 26 publications

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“…Succinic and quinic acid seem to be the most potent, mainly by interfering with the ability of oral pathogens to form biofilms (either through inhibition of their development or promotion of their disruption). The authors poastulated that one or more of these compounds may modulate plaque formation in vivo, which is a prerequisite for the development of both caries and gingivitis [85].…”

Section: Cichorium Intybusmentioning

confidence: 99%

Medicinal plants with antimicrobial activities (part 2): Plant based review

Al-Snafi¹

2016

SAJP

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Section: Cichorium Intybusmentioning

confidence: 99%

Medicinal plants with antimicrobial activities (part 2): Plant based review

Al-Snafi¹

2016

SAJP

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“…There is a discussion about whether radicchio should be classified as a root or a leafy vegetable crop. It can be produced for leaves, rosettes, or heads with a wide range of colors [1]. Radicchio is typically consumed as a raw vegetable in various fresh, mixed, or garnished salads [2,3].…”

Section: Introductionmentioning

confidence: 99%

Impact of Organic Fertilizers on Phenolic Profiles and Fatty Acids Composition: A Case Study for Cichorium intybus L.

Sinkovič¹,

Žnidarčić²

2016

Organic Fertilizers - From Basic Concepts to Applied Outcomes

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Radicchio (Cichorium intybus L.) is an increasingly appreciated leafy vegetable that exhibits great diversity in appearance, including different colored leaves, rosettes, or heads. Varieties of radicchio ('Treviso', 'Verona' 'Anivip', 'Castelfranco', and 'Monivip') commonly produced in Slovenia were investigated for their phenolic and fatty acid profiles. Plants were grown under organic and/or mineral fertilizer managements in greenhouse conditions. High-performance liquid chromatography analysis was used to study phenolic compounds in radicchio leaf samples. Thirty-three phenolic compounds were quantitatively evaluated. Significant differences were found between varieties and across different fertilizer managements. The total phenolic amount (TPA) was found in a wide range from 58 to 403 mg/100 g fresh weight (FW). Between varieties, the highest TPA was observed for var. 'Treviso' (300 mg/100 g FW) and the lowest TPA was observed for var. 'Castelfranco' (125 mg/100 g FW). The main phenolic compounds in radicchio leaves were represented by phenolic acids, chlorogenic acid and cichoric acid, respectively. The fatty acid levels of radicchio leaf samples were determined by the chromatographic analysis of fatty acid methyl esters using gas chromatography with flame ionization detector. The analysis revealed the amounts of C16:0, C18:0, C18:1n9, C18:2n6, C18:3n3, and C20:0 fatty acids. The total fatty acid levels varied from 170 to 500 mg/100 g FW. The highest fatty acid quantity was represented by C18:3n3 (≤63%) followed by C18:2n6 (≤45%) and C16:0 (≤24%). All radicchio samples had a ratio of n-6/n-3 essential fatty acids below 1 and thus in accordance with the current dietary guidelines. Among different fertilizer managements, the highest total fatty acid levels were found for organic fertilizer (384 mg/100 g FW).

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“…These were coupled with relevant assays which included inhibition of adhesion, inhibition of biofilm formation and biofilm disruption [16]. …”

Section: Discussionmentioning

confidence: 99%

“…Sub-fraction # 5 was purified by gel filtration chromathography (GFC) from a LMM fraction of mushroom extract as previously described for Cichorium intybus [16]. Briefly: GFC analyses were carried out on an Agilent 1100 series liquid chromatography system (Agilent, Waldbronn, Germany) equipped with a diode array detector.…”

Section: Methodsmentioning

confidence: 99%

The anti-adhesive mode of action of a purified mushroom (Lentinus edodes) extract with anticaries and antigingivitis properties in two oral bacterial pathogens

Signoretto

Marchi

Bertoncelli

et al. 2014

BMC Complement Altern Med

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BackgroundIn previous works we have shown that a low-molecular-mass (LMM) fraction from mushroom (Lentinus edodes) homogenate interferes with binding of Streptococcus mutans to hydroxyapatite and Prevotella intermedia to gingival cells. Additionally, inhibition of biofilm formation of both odonto- and periodonto-pathogenic bacteria and detachment from preformed biofilms have been described for this compound. Further purification of mushroom extract has been recently achieved and a sub-fraction (i.e. # 5) has been identified as containing the majority of the mentioned biological activities. The aim of this study was to characterise the bacterial receptors for the purified mushroom sub-fraction #5 in order to better elucidate the mode of action of this compound when interfering with bacterial adhesion to host surfaces or with bacteria-bacteria interactions in the biofilm state.MethodsCandidate bacterial molecules to act as target of this compound were bacterial surface molecules involved in cell adhesion and biofilm formation, and, thus, we have considered cell wall associated proteins (CWPs), teichoic acid (TA) and lipoteichoic acid (LTA) of S. mutans, and outer membrane proteins (OMPs) and lipopolysaccharide (LPS) of P. intermedia.ResultsFifteen S. mutans CWPs and TA were capable of binding sub-fraction #5, while LTA did not. As far as P. intermedia is concerned, we show that five OMPs interact with sub-fraction # 5. Capacity of binding to P. intermedia LPS was also studied but in this case negative results were obtained.ConclusionsBinding sub-fraction # 5 to surface molecules of S. mutans or P. intermedia may result in inactivation of their physiological functions. As a whole, these results indicate, at molecular level, the bacterial surface alterations affecting adhesion and biofim formation. For these antimicrobial properties, the compound may find use in daily oral hygiene.

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Identification of organic acids in Cichorium intybus inhibiting virulence-related properties of oral pathogenic bacteria

Cited by 41 publications

References 26 publications

Medicinal plants with antimicrobial activities (part 2): Plant based review

Medicinal plants with antimicrobial activities (part 2): Plant based review

Impact of Organic Fertilizers on Phenolic Profiles and Fatty Acids Composition: A Case Study for Cichorium intybus L.

The anti-adhesive mode of action of a purified mushroom (Lentinus edodes) extract with anticaries and antigingivitis properties in two oral bacterial pathogens

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