Potential Oral Health Care Agent from Coffee Against Virulence Factor of Periodontitis

Abstract

Background: Coffee is a major dietary source of polyphenols. Previous research found that coffee had a protective effect on periodontal disease. In this study, we aimed to investigate whether coffee extract and its primary phenolic acid, chlorogenic acid, affect the growth and protease activity of a periodontopathogen Porphyromonas gingivalis (P. gingivalis). Methods: Coffee extract and chlorogenic acid were prepared by a two-fold serial dilution. The turbid metric test and plate count method were used to examine the inhibitory effects of chlorogenic acid on P. gingivalis. The time-kill assay was used to measure changes in the viability of P. gingivalis after exposure to chlorogenic acid for 0–24 h. The protease activity of P. gingivalis was analyzed using the optical density of a chromogenic substrate. Results: As a result, the minimum inhibitory concentration (MIC) of chlorogenic acid was 4 mg/mL, and the minimum bactericidal concentration was 16 mg/mL. Chlorogenic acid at concentrations above MIC resulted in a longer-lasting inhibitory effect on P. gingivalis viability and significantly reduced associated protease activity. The coffee extract showed antibacterial activity as observed by the disk diffusion test, whereas these inhibitory effects were not affected by different roast degrees of coffee. Conclusions: Collectively, our novel findings indicate that chlorogenic acid not only has antimicrobial activity but also reduced the protease activity of P. gingivalis. In addition, coffee extract inhibits the proliferation of P. gingivalis, which may partly be attributed to the effect of chlorogenic acid.

Efficacy of Arabic Coffee and Black Tea in Reducing Halitosis: A Randomized, Double-Blind, Controlled, Crossover Clinical Trial

“…Gov et al demonstrated in an in vitro study that coffee components significantly reduced VSC levels and VSC-producing bacteria [ 17 ]. It has been reported in several studies that coffee extracts contain substances that have both antimicrobial and antioxidant activities [ 16 , 31 , 32 , 33 ]. Roasted coffee’s antibacterial activity was attributable to the presence of compounds like caffeine, α-dicarbonyl, glyoxal, methylglyoxal, and diacetyl [ 34 ].…”

“…Roasted coffee’s antibacterial activity was attributable to the presence of compounds like caffeine, α-dicarbonyl, glyoxal, methylglyoxal, and diacetyl [ 34 ]. More specifically, in vitro studies have demonstrated that coffee extract has antibacterial effects against P. gingivalis , and Prevotella intermedia , which are the bacteria closely associated with halitosis [ 16 , 35 , 36 ]. Furthermore, the coffee extract can inhibit protease production by P. gingivalis [ 16 ].…”

“…More specifically, in vitro studies have demonstrated that coffee extract has antibacterial effects against P. gingivalis , and Prevotella intermedia , which are the bacteria closely associated with halitosis [ 16 , 35 , 36 ]. Furthermore, the coffee extract can inhibit protease production by P. gingivalis [ 16 ]. Cardamom ( Elettaria cardamomum ), which is a traditional aromatic plant, is one of the major ingredients of Arabic coffee.…”

“…Coffee contains caffeic acid, chlorogenic acid, and trigonelline, which have both antibacterial and antioxidant effects. Coffee extracts reportedly have antimicrobial activity in addition to the ability to inhibit the protease production of Porphyromonas gingivalis [ 16 ]. Furthermore, coffee extract reportedly significantly minimized the concentration of VSC by 85%, as well as VSC-producing bacteria in vitro [ 17 ].…”

Evaluation of the Relationship between Drink Intake and Periodontitis Using KoGES Data

“…Another study reported that coffee consumption might be an independent risk indicator of periodontal disease in Korean adults [ 14 ]. One study also showed that chlorogenic acid in coffee has antimicrobial activity and reduces the protease activity of Porphyromonas gingivalis [ 16 ]. Porphyromonas gingivalis is one of the bacteria implicated in bacterial plaque biofilms, and it contributes to the progression of periodontal disease [ 17 ].…”