Species, roasting degree and decaffeination influence the antibacterial activity of coffee against Streptococcus mutans

Antônio, Andréa Gonçalves; Moraes, Renata Simões; Perrone, Daniel; Maia, Lucianne Cople; Santos, Kátia Regina Netto dos; Iório, Natalia Lopes Pontes; Farah, Adriana

doi:10.1016/j.foodchem.2009.05.063

Cited by 62 publications

(49 citation statements)

References 27 publications

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“…Regarding results from incubation with 5-CQA, despite the fact that a few studies have demonstrated that this compound exerts a strong inhibitory performance against several microorganisms such as S. mutans [16] [18], Leigionella pneumophila [25], Serratia marcescens and Enterobacter cloacae [26], in the present study, it was not able to inhibit the growth of all pathogens tested here, even at concentrations higher than those tested by the researches cited above.…”

Section: Resultscontrasting

confidence: 79%

“…In this case, decaffeinated coffee could be an alternative. Nevertheless, Antonio et al [16] and Almeida et al [18] showed that caffeine enhances the inhibitory effect of coffee extracts against of S. mutans's growth. Bearing in mind that only trigonelline showed a strong antibacterial effect on periodontal pathogens, the consumption of coffee beverage as a preventable ingredient for periodontal disease may be an insubstantial prescription.…”

Section: Resultsmentioning

confidence: 99%

“…Among several plant species presenting antibacterial properties, coffee is the most popular in terms of consumption [14] [15]. The two most commercialized coffee species are Coffea arabica and Coffea canephora, and in a recent study [16], the authors reported that C. canephora extracts exerted better performance in relation to inhibition of a Streptococcus mutans biofilm compared to C. arabica. Additionally, the same research group affirmed that trigonelline and chlorogenic acids, which are bioactive coffee chemical compounds, largely found in C. canephora, showed antibacterial activity against these cariogenic bacteria [16] [17].…”

Section: Introductionmentioning

confidence: 99%

“…Despite all the evidence concerning the antibacterial activity of C. canephora against S. mutans [16]- [18], studies clarifying the role of coffee extract and isolated compounds on the growth of cariogenic microorganisms different from S. mutans are still needed. Furthermore, the effect of coffee species and its bioactive chemical compounds against oral pathogens related to periodontal disease has not yet been investigated.…”

Section: Introductionmentioning

confidence: 99%

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Antibacterial Effect of Aqueous Extracts and Bioactive Chemical Compounds of <i>Coffea canephora</i> against Microorganisms Involved in Dental Caries and Periodontal Disease

Silva¹,

Iório²,

Lobo³

et al. 2014

AiM

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How to cite this paper: da Silva, F. M., et al. (2014) F. M. da Silva et al. 979(MIC = 2.56 to 1.28 mg/mL). Also, Tg showed bactericide properties against SP (MBC = 2.56 mg/mL), PG (MBC = 2.56 mg/mL), FN (MBC = 10.24 mg/mL), PN (MBC = 5.12 mg/mL), and PI (MBC = 2.56 mg/mL). Although 5-CQA has previously shown activity against Streptococcus mutans, in the present study, it showed no activity against all tested microorganisms. C. canephora extract only showed antibacterial activity against cariogenic microorganisms, not presenting action against periodontal pathogens. It was concluded that trigonelline presented the best effect against all pathogens tested, therefore coffee extracts with higher trigonelline content should be tested against these specific pathogens.

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Section: Resultscontrasting

confidence: 79%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Antibacterial Effect of Aqueous Extracts and Bioactive Chemical Compounds of <i>Coffea canephora</i> against Microorganisms Involved in Dental Caries and Periodontal Disease

Silva¹,

Iório²,

Lobo³

et al. 2014

AiM

Self Cite

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“…가시켜 체중 감소에 영향을 미치고 체지방을 개선 (4,5), 2형 당뇨의 발병을 낮춘다는 보고가 있으며 (6), 볶은 원두의 유 기용매 추출물 및 열수추출물의 건조물에 대한 항산화성(7) 과 항균성도 연구가 되고 있다 (8,9).…”

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Antibacterial and Antioxidative Activity of Roasted Coffee and Red Ginseng Mixture Extracts

최유현¹,

김상은²,

허진³

et al. 2012

Journal of the Korean Society of Food Science and Nutrition

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This study was conducted to investigate the antibacterial and antioxidative activities of water and ethanol extracts from a mixture of roasted coffee and red ginseng. The antibacterial effects of each extract were determined by the classical paper disc method. A water extract of mixture samples inhibited growth of all strains, but antibacterial effects were mostly weakened. Ethanol extracts showed stronger antibacterial effects than water extracts in all strains except Gram negative Escherichia coli and the fungi strain Candida albicans. Also, the antibacterial effect of the Bacillus cereus strain appeared in all samples, and the ES2 sample formed a clear zone of 19 and 20 mm against Pseudomonas aeruginosa and S. Typhimurium respectively (MIC=0.25 and 0.125 mg/mL). Determinations of free radical elimination for the different mixture extracts using 1,1-diphenyl-2-picrylhydrazyl (DPPH) were compared with ascorbic acid and butylated hyderoxytoluene as positive controls. The water and ethanol extracts of mixture samples (100 μg/mL) showed 55.38～60.01% and 59.37～70.50% DPPH scavenging activities, respectively. DPPH scavenging activities of all mixture samples were slightly higher than roasted coffee and red ginseng samples. However, DPPH scavenging activity decreased when red ginseng extract composed more than 70% of the total extract. The total polyphenol in the mixture samples measured by the Folin-Denis method revealed the highest level of polyphenol content in ethanol extract of sample 3, whereas polyphenol content differed with different mixture ratios, ranging from 105.16～119.79 mg/g in ethanol extract. In the water extract, the polyphenol content was greatest with water extract of sample 1, whereas in other samples the content varied from 93.75～109.18 mg/g.

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Coffee Constituents

Farah

2012

Coffee

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165

109

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Coffee has been for decades the most commercialized food product and most widely consumed beverage in the world. Since the opening of the first coffee house in Mecca at the end of the fifteenth century, coffee consumption has greatly increased all around the world. In 2010, coffee production reached 8.1 million tons worldwide [1]. This represents more than 500 billion cups, with the United States, Brazil, Germany, Japan, and Italy being the major consumer countries. However, per capita consumption in North European countries such as Finland, Norway, Denmark, and Sweden may reach 8 kg/year, more than two times that of the United States or Brazil [2].The reasons for this continuous increase in coffee consumption include improved cup quality through selection of varieties and breeding, better agricultural practices; the creation of specialty shops, and a change in coffee's image through the dissemination of information on the health benefits of long-term coffee consumption. Today, coffee is considered a functional food, primarily due to its high content of compounds that exert antioxidant and other beneficial biological properties. The characteristic flavor and richness of coffee aroma make it a unique beverage, with almost a thousand volatile compounds identified in roasted coffee [3].The coffee tree belongs to the Rubiaceae family, genus Coffea. Although more than 80 coffee species have been identified worldwide [4], only two are economically important. Coffea arabica, also known as Arabica coffee, is responsible for approximately 70% of the global coffee market, and Coffea canephora or Robusta coffee (commercial name of one of the main C. canephora cultivars) accounts for the rest [1,5]. Arabica and Robusta coffees are different in many ways, including their ideal growing climates, physical aspects, chemical composition, and characteristics of the brew made with the ground roasted seeds. This chapter will focus on the chemical composition of these two coffee species, including the nonvolatile and volatile compounds important for flavor, quality, and health-promoting actions. To understand the chemical changes that occur during coffee production, we will briefly address the main technological processes green coffee seeds undergo before they are consumed as brewed coffee beverage.

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Species, roasting degree and decaffeination influence the antibacterial activity of coffee against Streptococcus mutans

Cited by 62 publications

References 27 publications

Antibacterial Effect of Aqueous Extracts and Bioactive Chemical Compounds of <i>Coffea canephora</i> against Microorganisms Involved in Dental Caries and Periodontal Disease

Antibacterial Effect of Aqueous Extracts and Bioactive Chemical Compounds of <i>Coffea canephora</i> against Microorganisms Involved in Dental Caries and Periodontal Disease

Antibacterial and Antioxidative Activity of Roasted Coffee and Red Ginseng Mixture Extracts

Coffee Constituents

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Species, roasting degree and decaffeination influence the antibacterial activity of coffee against Streptococcus mutans

Cited by 62 publications

References 27 publications

Antibacterial Effect of Aqueous Extracts and Bioactive Chemical Compounds of &lt;i&gt;Coffea canephora&lt;/i&gt; against Microorganisms Involved in Dental Caries and Periodontal Disease

Antibacterial Effect of Aqueous Extracts and Bioactive Chemical Compounds of &lt;i&gt;Coffea canephora&lt;/i&gt; against Microorganisms Involved in Dental Caries and Periodontal Disease

Antibacterial and Antioxidative Activity of Roasted Coffee and Red Ginseng Mixture Extracts

Coffee Constituents

Contact Info

Product

Resources

About

Antibacterial Effect of Aqueous Extracts and Bioactive Chemical Compounds of <i>Coffea canephora</i> against Microorganisms Involved in Dental Caries and Periodontal Disease

Antibacterial Effect of Aqueous Extracts and Bioactive Chemical Compounds of <i>Coffea canephora</i> against Microorganisms Involved in Dental Caries and Periodontal Disease