Inhibitory effects of cranberry juice on attachment of oral streptococci and biofilm formation

Yamanaka, Akihiro; Kimizuka, Ryuta; Kato, Tsuyoshi; Okuda, K

doi:10.1111/j.0902-0055.2004.00130.x

Cited by 139 publications

(114 citation statements)

References 36 publications

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“…This suggests that susceptibility of mutans streptococci to cranberry polyphenol differs among strains. In an earlier study, cranberry juice showed no influence on growth of S. mutans MT8148R 15) . The cranberry polyphenol fraction used in this study may have contained higher doses of active components than that of cranberry juice.…”

Section: Discussionmentioning

confidence: 79%

“…Biofilm is a mass of bacteria capable of evading host defense mechanisms and resisting antibiotics. We demonstrated that polyphenol fraction inhibited biofilm formation, and in former studies, we reported that high molecular mass constituents of cranberry juice such as nondialyzable material (NDM) inhibited the biofilm formation of oral streptococci 15) . Poly 100, 500 mean cranberry polyphenol, 100 or 500g/ml, respectively.…”

Section: Discussionmentioning

confidence: 88%

“…The present study revealed that the cell surface hydrophobicity of mutans streptococci was reduced by the addition of cranberry polyphenol fraction. An earlier study found that cranberry juice decreased hydrophobicity in oral streptococci 15) . The results of the present study support that finding, showing a reduction in hydrophobicity in mutans streptococci by addition of cranberry polyphenol fraction.…”

Section: Discussionmentioning

confidence: 93%

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Inhibitory Effect of Cranberry Polyphenol on Cariogenic Bacteria

Yamanaka-Okada

Sato

Kouchi

et al. 2008

Bull. Tokyo Dent. Coll.

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The purpose of this study was to investigate the effect of cranberry polyphenol fraction on mutans streptococci. Hydrophobicity is an important factor in the adherence of bacteria to the tooth surface. We found that cranberry polyphenol fraction significantly decreased the hydrophobicity of Streptococcus sobrinus 6715, Streptococcus mutans MT8148R and JC2 in a dose-dependent manner (pϽ0.05). Biofilm formation by S. sobrinus 6715 and S. mutans MT8148R was inhibited by 100g/ml cranberry polyphenol fraction (pϽ0.01). When dosage was increased to 500g/ml, biofilm formation by S. mutans JC2 was significantly inhibited (pϽ0.05). Addition of 500g/ml cranberry polyphenol fraction to medium inhibited growth of S. mutans MT8148R compared with the control (pϽ0.05).

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Section: Discussionmentioning

confidence: 79%

Section: Discussionmentioning

confidence: 88%

Section: Discussionmentioning

confidence: 93%

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Inhibitory Effect of Cranberry Polyphenol on Cariogenic Bacteria

Yamanaka-Okada

Sato

Kouchi

et al. 2008

Bull. Tokyo Dent. Coll.

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“…It is possible that the same process is occurring in our adhesion assays. Other foods and beverages which are capable of inhibiting adhesion of cariogenic bacteria to S-HA include herbal extracts, cranberry juice and water-soluble protein fraction (WSPF) from hen-egg yolk, where 80, 90 and 61% inhibition of S. mutans adhesion to HA has been reported using 5, 250 g L -1 and 5 mg mL -1 of test substance, respectively [7,27,28].…”

Section: Assessment Of Anti-adhesive Effect Of Milk Componentsmentioning

confidence: 99%

Inhibition of adhesion of Streptococcus mutans to hydroxylapatite by commercial dairy powders and individual milk proteins

Halpin

O'Connor

McMahon

et al. 2008

Eur Food Res Technol

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The aim of this study was to investigate the inhibitory effect of various dairy powders and milk constituents on the adhesion of a clinical isolate of Streptococcus mutans to hydroxylapatite (HA), an analogue of tooth enamel. Adhesion of a microorganism to a cell surface such as epithelial cells or tooth enamel is considered to be the first step in pathogenesis. Inhibiting this process may have therapeutic effects in vivo. The adherence assays were performed by incubating S. mutans with HA in the presence of each test material for 45 min, followed by centrifugal separation of the HA. Unbound bacteria were then quantified using a fluorescent dye. Sweet and Acid WPC80, buttermilk powder and cream powder were found to very effectively inhibit adherence of S. mutans to phosphate-buffered saline coated HA (PBS-HA). Sodium caseinate and the casein fractions a-,b-and j-casein were also found to show high levels of anti-adhesive activity. A selection of test materials were assessed using saliva-coated HA (S-HA), and similar trends were observed. The results suggest commercial dairy powders, and certain milk proteins, can inhibit adhesion of S. mutans to HA and may have potential to control dental caries.

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“…These biological activities have mainly been attributed to the polyphenol fraction. Polyphenols are naturally present in a number of foods and drinks, such as tea (12), coffee (5), wine and grape juice (3,33), beer and hops (32), cranberry juice (11,34,36,37), cocoa (23), apple juice (38), and many others (28). In a previous study, we have also shown that people who regularly consume foods and drinks containing polyphenols have lower levels of culturable bacteria in their saliva and dental plaque (27).…”

mentioning

confidence: 99%

Drinking Habits Are Associated with Changes in the Dental Plaque Microbial Community

et al. 2010

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Caries and gingivitis are the most prevalent oral infectious diseases of humans and are due to the accumulation of dental plaque (a microbial biofilm) on the tooth surface and at the gingival margin, respectively. Several in vitro and in vivo studies have shown that many natural components of foods and beverages inhibit the adhesion of and/or exert activity against oral bacteria. These biological activities have mainly been attributed to the polyphenol fraction. In order to explore the possibility that diet can alter the dental plaque community, in this study we evaluated the composition of the microbiota of supra-and subgingival plaque samples collected from 75 adult subjects with different drinking habits (drinkers of coffee, red wine, or water for at least 2 years) by analyzing the microbial population through the separation of PCR-amplified fragments using the denaturing gradient gel electrophoresis (DGGE) technique. The mean numbers of bands of the DGGE profiles from all three categories were evaluated. There were no significant differences between the two kinds of plaque collected from the control group (water drinkers), and this group showed the highest number of bands (supragingival plaque, 18.98 ؎ 3.16 bands; subgingival plaque, 18.7 ؎ 3.23 bands). The coffee and wine drinker groups generated the lowest numbers of bands for both supragingival plaque (coffee drinkers, 8.25 ؎ 3.53 bands; wine drinkers, 7.93 ؎ 2.55 bands) and subgingival plaque (coffee drinkers, 8.3 ؎ 3.03 bands; wine drinkers, 7.65 ؎ 1.68 bands). The differences between coffee drinkers or wine drinkers and the control group (water drinkers) were statistically significant. A total of 34 microorganisms were identified, and the frequency of their distribution in the three subject categories was analyzed. A greater percentage of subjects were positive for facultative aerobes when supragingival plaque was analyzed, while anaerobes were more frequent in subgingival plaque samples. It is noteworthy that the frequency of identification of anaerobes was significantly reduced when the frequencies for coffee and wine drinkers were compared with the frequencies for subjects in the control group. The DGGE profiles of the organisms in both plaque samples from all groups were generated and were used to construct dendrograms. A number of distinct clusters of organisms from water, coffee, and wine drinkers were formed. The clustering of some of the DGGE results into cohort-specific clusters implies similarities in the microbiotas within these groups and relevant differences in the microbiotas between cohorts. This supports the notion that the drinking habits of the subjects may influence the microbiota at both the supragingival and the subgingival levels.

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Inhibitory effects of cranberry juice on attachment of oral streptococci and biofilm formation

Cited by 139 publications

References 36 publications

Inhibitory Effect of Cranberry Polyphenol on Cariogenic Bacteria

Inhibitory Effect of Cranberry Polyphenol on Cariogenic Bacteria

Inhibition of adhesion of Streptococcus mutans to hydroxylapatite by commercial dairy powders and individual milk proteins

Drinking Habits Are Associated with Changes in the Dental Plaque Microbial Community

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