Modification of in Vitro Adherence of Streptococcus Mutans by Plant Lectins

Staat, Robert H.; Doyle, Ronald J.; Langley, Sharon D.; Suddick, Richard P.

doi:10.1007/978-1-4684-3369-2_72

Cited by 29 publications

(13 citation statements)

References 14 publications

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“…Recently, Staat et al [1978] have reported that various plant lectins could significantly reduce the binding of S. mu tans 6715 to glass surfaces. Gibbons et al [1981] have also reported that plant lectins can affect the aggregation of several spe cies of oral bacteria in vitro.…”

mentioning

confidence: 99%

Inhibiting Effect of Aqueous Extracts of Eight Nigerian Chewing Sticks on Bacterial Properties Favouring Plaque Formation (Short Communication)

Wolinsky¹,

Sote²

1983

Caries Res

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mentioning

confidence: 99%

Inhibiting Effect of Aqueous Extracts of Eight Nigerian Chewing Sticks on Bacterial Properties Favouring Plaque Formation (Short Communication)

Wolinsky¹,

Sote²

1983

Caries Res

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“…One investigation with the agglutinin (possibly a tannin) extracted from the seeds of the avocado, Persea americana, indicated that attachment of Streptococcus mutans to tooth surfaces is dependent on nonglucan factors (149). Pretreatment of Streptococcus mutans with this agglutinin reduced adhesion of the streptococcus independent of sucrose concentration (150).…”

Section: Slifkin and Doylementioning

confidence: 99%

Lectins and their application to clinical microbiology

1990

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Lectins are generally associated with plant or animal components, selectively bind carbohydrates, and interact with procaryotic and eucaryotic cells. Lectins have various specificities that are associated with their ability to interact with acetylaminocarbohydrates, aminocarbohydrates, sialic acids, hexoses, pentoses, and as other carbohydrates. Microbial surfaces generally contain many of the sugar residues that react with lectins. Lectins are presently used in the clinical laboratory to type blood cells and are used in a wide spectrum of applications, including, in part, as carriers of chemotherapeutic agents, as mitogens, for fractionation of animal cells, and for investigations of cellular surfaces. Numerous studies have shown that lectins can be used to identify rapidly certain microorganisms isolated from a clinical specimen or directly in a clinical specimen. Lectins have been demonstrated to be important diagnostic reagents in the major realms of clinical microbiology. Thus, they have been applied in bacteriology, mycology, mycobacteriology, and virology for the identification and/or differentiation of various microorganisms. Lectins have been used successfully as epidemiologic as well as taxonomic markers of specific microorganisms. Lectins provide the clinical microbiologist with cost-effective and potential diagnostic reagents. This review describes the applications of lectins in clinical microbiology.

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“…4 A previous study showed that soybean agglutinin reacts with group C b-hemolytic streptococci. 5 Additionally, a tannin agglutinin extracted from the seeds of avocado showed that the attachment of S. mutans to the surfaces of teeth is dependent on nonglucan factors, 1 and further pretreatment of S. mutans with this agglutinin reduced the adhesion of the streptococci, regardless of sucrose concentration. 6 Lectins combine specifically with defined sugar structures and have therefore been used to characterize the specificity of cell surfaces for sugars.…”

Section: Introductionmentioning

confidence: 99%

“…Plant agglutinins such as those from avocado inhibit the accumulation of Streptococcus mutans onto glass surfaces. 1 Carrot also contains a component that agglutinates S. mutans cells, suggesting that such reactions influence the bacterial ecology of the mouth. 2 These agglutinins are known to bind to carbohydrate residues of bacterial surface components, such as peptidoglycan, teichoic acids, lipopolysaccharides, and capsular materials.…”

Section: Introductionmentioning

confidence: 99%

Soybean Extracts Facilitate Bacterial Agglutination and Prevent Biofilm Formation on Orthodontic Wire

Lee

KwonTae-Yub

KimKyo-Han

et al. 2014

Journal of Medicinal Food

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Soybean is an essential food ingredient that contains a class of organic compounds known as isoflavones. It is also well known that several plant agglutinins interfere with bacterial adherence to smooth surfaces. However, little is known about the effects of soybean extracts or genistein (a purified isoflavone from soybean) on bacterial biofilm formation. We evaluated the effects of soybean (Glycine max) extracts, including fermented soybean and genistein, on streptococcal agglutination and attachment onto stainless steel orthodontic wire. After cultivating streptococci in biofilm medium containing soybean extracts and orthodontic wire, the viable bacteria attached to the wire were counted. Phase-contrast microscopy and scanning electron microscopy (SEM) analyses were conducted to evaluate bacterial agglutination and attachment. Our study showed that soybean extracts induce agglutination between streptococci, which results in bacterial precipitation. Conversely, viable bacterial counting and SEM image analysis of Streptococcus mutans attached to the orthodontic wire show that bacterial attachment decreases significantly when soybean extracts were added. However, there was no significant change in pre-attached S. mutans biofilm in response to soybean. A possible explanation for these results is that increased agglutination of planktonic streptococci by soybean extracts results in inhibition of bacterial attachment onto the orthodontic wire.

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Modification of in Vitro Adherence of Streptococcus Mutans by Plant Lectins

Cited by 29 publications

References 14 publications

Inhibiting Effect of Aqueous Extracts of Eight Nigerian Chewing Sticks on Bacterial Properties Favouring Plaque Formation (Short Communication)

Inhibiting Effect of Aqueous Extracts of Eight Nigerian Chewing Sticks on Bacterial Properties Favouring Plaque Formation (Short Communication)

Lectins and their application to clinical microbiology

Soybean Extracts Facilitate Bacterial Agglutination and Prevent Biofilm Formation on Orthodontic Wire

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