In-vitro inhibition of glucosyltransferase from the dental plaque bacterium Streptococcus mutans by common beverages and food extracts

Kashket, S.; Paolino, V.J.; Lewis, David; Houte, J. van

doi:10.1016/0003-9969(85)90138-4

Cited by 65 publications

(39 citation statements)

References 18 publications

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“…Numerous in vitro and animal studies have demonstrated that polyphenols from tea possess antioxidant, antimutagenic, antidiabetic, hypocholesterolemic, antibacterial, anti-inflammatory, and cancer-preventive properties (23,41,70). Although tea is a source of fluoride and many other dietary trace elements, studies have demonstrated that tea polyphenols, rather than the fluoride content, contribute to its anticariogenic potential (31,55,72). Analysis of data from our previous studies and from other researchers has shown that tea catechins, the main antimicrobial polyphenol components of green tea, possess antimicrobial effects against oral streptococci (22,23,54,57,65,69,70).…”

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The Tea Catechin Epigallocatechin Gallate Suppresses Cariogenic Virulence Factors of Streptococcus mutans

Zhou

2011

Antimicrob Agents Chemother

269

227

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Streptococcus mutans, the primary etiologic agent of dental caries, possesses a series of virulence factors associated with its cariogenicity. Alternatives to traditional antimicrobial treatment, agents selectively inhibiting the virulence factors without necessarily suppressing the resident oral species, are promising. The anticariogenic properties of tea have been suggested in experimental animals and humans. Tea polyphenols, especially epigallocatechin gallate (EGCg), have been shown to inhibit the growth and glucosyltransferases activity of S. mutans. However, their effects on biofilm and cariogenic virulence factors of oral streptococci other than glucosyltransferases have not been well documented. In this study, we investigated the biological effect of EGCg on the virulence factors of S. mutans associated with its acidogenicity and acidurity. The antimicrobial effects of EGCg on S. mutans biofilm grown in chemically defined medium were also examined. EGCg inhibited growth of S. mutans planktonic cells at an MIC of 31.25 g/ml and a minimal bactericidal concentration (MBC) of 62.5 g/ml. EGCg also inhibited S. mutans biofilm formation at 15.6 g/ml (minimum concentration that showed at least 90% inhibition of biofilm formation) and reduced viability of the preformed biofilm at 625 g/ml (sessile MIC 80 ). EGCg at sub-MIC levels inhibited acidogenicity and acidurity of S. mutans cells. Analysis of the data obtained from real-time PCR showed that EGCg significantly suppressed the ldh, eno, atpD, and aguD genes of S. mutans UA159. Inhibition of the enzymatic activity of F 1 F o -ATPase and lactate dehydrogenase was also noted (50% inhibitory concentration between 15.6 and 31.25 g/ml). These findings suggest that EGCg is a natural anticariogenic agent in that it exhibits antimicrobial activity against S. mutans and suppresses the specific virulence factors associated with its cariogenicity.

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confidence: 99%

The Tea Catechin Epigallocatechin Gallate Suppresses Cariogenic Virulence Factors of Streptococcus mutans

Zhou

2011

Antimicrob Agents Chemother

269

227

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“…14) Numerous recent papers have reported the effects of catechins in anti-bacterial activity by inhibiting bacterial adherence to the tooth surface and dental plaque formation by inhibiting the synthesis of adherent glucan by gucosyltranserace. [15][16][17] Flavonols such as kaempferol and myricetin also demonstrated inhibitory activity against S. mutans and the two periodontal pathogens, Porphyromonas gingivalis and Prevotella intermedia. 18) The green tea catechins also prevent periodontal disease by anti-oxidant effects.…”

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Analysis of Green Tea Compounds and Their Stability in Dentifrices of Different pH Levels

Jang

Park

Ahn

et al. 2014

CHEMICAL & PHARMACEUTICAL BULLETIN

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In this study, green tea compounds (flavonoids, alkaloids, and phenolic acids) were analyzed in green tea-containing dentifrices, and their stability at different pH levels was evaluated. The compounds were separated under 0.01% phosphoric acid-acetonitrile gradient conditions and detected by photodiode array detector at 210, 280, 300, 335 nm. Column temperature was set at 20°C based on the results of screening various temperatures. Each compound showed good linearity at optimized wavelength as well as showing good precision and accuracy in dentifrices. Using this method, the stability of compounds was investigated in pH 4, 7, 8, and 10 solutions for 96 h, and in pH 7 and pH 10 solutions for 6 months. The green tea compounds were more stable at low pH levels; purine alkaloids were more stable than flavonoids. In particular, gallocatechin (GC), epigallocatechin (EGC), epigallocatechin gallate (EGCG), gallocatechin gallate (GCG), and myricetin almost disappeared in pH 10 solutions after 96 h. In dentifrices, the compounds were gradually decreased until 6 months in both pH types, while gallic acid was increased because of production of galloyl ester of other green tea compounds. Therefore, it is beneficial to adjust to as low a pH as possible when produce green teacontaining dentifrices.

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“…Consumption of chocolate was also higher by the comparison group, although not significantly (OR 0.67, 95% CI 0.43-1.06, P , 0.084). The cocoa found in chocolate has been shown to inhibit enzyme activity of Streptococcus mutans 27 , an organism implicated in dental caries.…”

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confidence: 99%

Consumption of foods by young children with diagnosed campylobacter infection – a pilot case–control study

Cameron

Ried

Worsley

et al. 2004

Public Health Nutr.

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Objective: To determine whether parentally reported habitual intake of specific foods differed between children with diagnosed Campylobacter jejuni infection and children of a comparison group without diagnosed infection. Design, setting and subjects: Information was collected from the parents or primary caregivers of South Australian children aged 1 -5 years with diagnosed C. jejuni (cases, n ¼ 172) and an age-and gender-matched group of uninfected children (controls, n ¼ 173). Frequency of consumption of 106 food and drink items was determined for the preceding two months by food-frequency questionnaire. Four children in the control group had recorded diarrhoeal episodes during the assessment period and were excluded, so 169 responses were evaluated for this group. Information was gathered on possible confounders including socio-economic status. Response frequencies were classified into three levels of consumption (rarely, weekly or daily) and statistical comparison was made by frequency of consumption of foods versus the 'rarely' classification for cases and controls, respectively. Results: Frequency of consumption of most foods, including starchy foods and fruits and vegetables, did not differ between cases and controls. However, reported consumption of eight food items (block and processed cheese (slices and spread), salami/fritz (a form of processed sausage), chicken nuggets, pasteurised milk, fish (canned or fresh) and hot French fries) was significantly higher by controls. Conclusions: The hypothesis that reported consumption of starchy foods was lower by cases than by controls was not supported by the data. However, consumption of some processed and unprocessed foods was higher by controls. Some of these foods have established bactericidal actions in vitro that may indicate a possible mechanism for this apparent protection.

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In-vitro inhibition of glucosyltransferase from the dental plaque bacterium Streptococcus mutans by common beverages and food extracts

Cited by 65 publications

References 18 publications

The Tea Catechin Epigallocatechin Gallate Suppresses Cariogenic Virulence Factors of Streptococcus mutans

The Tea Catechin Epigallocatechin Gallate Suppresses Cariogenic Virulence Factors of Streptococcus mutans

Analysis of Green Tea Compounds and Their Stability in Dentifrices of Different pH Levels

Consumption of foods by young children with diagnosed campylobacter infection – a pilot case–control study

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