Inhibition by cocoa extracts of biosynthesis of extracellular polysaccharide by human oral bacteria

Paolino, V.J.; Kashket, S.

doi:10.1016/0003-9969(85)90011-1

Cited by 25 publications

(8 citation statements)

References 24 publications

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“…Some investigators reported that the addition of cocoa extracted powder to cariogenic food could be useful in controlling dental caries. [41][42][43] Chocolate flavored milk tested in this experiment contains cocoa power in addition to chocolate flavor. In the only relevant clinical trial, institutionalized young people received a daily supplement of 0.45 L of chocolate milk (5% sucrose) for 2 years, producing a small but non-significant increase in caries compared with a plain milk supplement.…”

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confidence: 99%

Evaluating the Cariogenic Potential of Flavored Milk: An Experimental Study using Rat Model

Al-Jobair

Khounganian

2015

The Journal of Contemporary Dental Practice

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Objective: The purpose of this study was to evaluate and to compare the cariogenic potential of different commonly consumed flavored milk on caries development in rat's molar teeth. Materials and methods:Sixty Sprague-Dawley rats infected with an active growing culture of Streptococcus mutans were offered chocolate flavored milk, strawberry flavored milk, banana flavored milk, plain milk, sweetened plain milk with 5% sucrose, and 10% sucrose ad libitum.Results: Rats consuming flavored milk developed significantly lower sulcal and smooth surface caries scores than rats consuming 10% sucrose. However, rats consuming plain milk developed significantly lower sulcal and smooth surface caries scores than animals consuming flavored or sweetened plain milk except for chocolate flavored milk. Conclusion:It was concluded that flavored milk containing 5% sucrose showed a moderate cariogenic potential.Clinical significance: Although the overall results suggest that the cariogenic potential of flavored milk is moderate and despite their nutritional value, occasional consumption of flavored milk as a beverage might be accepted with caution. Parents, dental practitioners and other healthcare professionals should be aware of the cariogenicity of flavored milk. They should keenly encourage the use of plain milk and discourage the use of any cariogenic drink which has a deleterious effect on teeth.

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confidence: 99%

Evaluating the Cariogenic Potential of Flavored Milk: An Experimental Study using Rat Model

Al-Jobair

Khounganian

2015

The Journal of Contemporary Dental Practice

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“…An in vivo plaque pH study by Minton and Berry [1984] showed that both whole cocoa and water extract significantly suppressed the fall in pH induced by dietary glucose in human volunteers. Cocoa extracts have also been shown to affect the growth of oral microorganisms [Bartels et al, 1969;van Houte et al, 1984;Ooshima et al, 2000a], the formation of extracellular polysaccharides Paolino and Kashket, 1985], the activity of glucosyltransferases [Ooshima et al, 2000a, b] and enamel demineralization ['s-Gravenmade and Jenkins, 1986].…”

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confidence: 99%

The Antibacterial Activity of Plant Extracts Containing Polyphenols against <i>Streptococcus mutans</i>

et al. 2007

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The minimum inhibitory concentrations (MIC) of commercially available and 70% aqueous propanone (P70) extracts from plants chosen for polyphenol content on Streptococcus mutans and other bacteria were determined using a standard susceptibility agar dilution technique to investigate their potential use as anticariogenic agents. The effects on adhesion of S. mutans to glass were also studied. The lowest MICs were for the P70 extracts of red grape skin (0.5 mg ml^–1) and green tea and sloe berry skin (2 mg ml^–1). The commercial extracts generally had a lower activity with a minimum MIC of 2 mg ml^–1 for tea extracts, grape seed extracts and Pynogenol® (extract of maritime pine). All other extracts had MICs of ≧4 mg ml^–1. Unfermented cocoa had greater antimicrobial activity than fermented cocoa and the activity of the fractionated extract increased with the extent of epicatechin polymerization. Epicatechin polymer had an MIC of 1 mg ml^–1 and an MBC of 64 mg ml^–1. Selected extracts were tested against other oral bacteria and showed activity against Gram-positive organisms. P70 extracts of unfermented cocoa, epicatechin polymer fraction, green tea and red grape seed were bacteriostatic and prevented acid production when added at the MIC to cultures of S. mutans grown in a chemically defined medium supplemented with either glucose or sucrose. There was a reduction in viability which was greater when added to washed cells, but there were some viable cells after 24 h. The extracts also reduced adherence of S. mutans to glass.

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“…The finding that it protects apa tite against later exposure to acid suggests that it might also be effective in mouth rinses and dentifrices, especially if applied at a pH of between 4 and 5, but would be unlikely to be more effective than the welltested and inexpensive F" ion. Although practical applications do not seem feasible at present, it is likely that the substance de scribed in this paper was at least partly re sponsible for the anti-cariogenic effects in animals, especially the effect of the aque ous extract reported by Strâlfors [1966 b], It may also have been responsible for the reduced enamel solubility found by Van Houte et al [1984] and by Essig et al [1984], It would not be expected to have any influence on reducing plaque forma tion, an effect reported by Grenby [1974], Presumably some other constituent of co coa exerted this effect, perhaps the inhibi tor of glucosyltransferase reported by Paolino and Kashket [1985].…”

mentioning

confidence: 82%

Isolation, Purification and Some Properties of a Potential Cariostatic Factor in Cocoa that Lowers Enamel Solubility (Short Communication)

Gravenmade

1986

Caries Res

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Inhibition by cocoa extracts of biosynthesis of extracellular polysaccharide by human oral bacteria

Cited by 25 publications

References 24 publications

Evaluating the Cariogenic Potential of Flavored Milk: An Experimental Study using Rat Model

Evaluating the Cariogenic Potential of Flavored Milk: An Experimental Study using Rat Model

The Antibacterial Activity of Plant Extracts Containing Polyphenols against <i>Streptococcus mutans</i>

Isolation, Purification and Some Properties of a Potential Cariostatic Factor in Cocoa that Lowers Enamel Solubility (Short Communication)

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