The Effect of Milk and kappa Casein on Streptococcal Glucosyltransferase

Vacca-Smith, A.M.; Bowen, Willis H.

doi:10.1159/000262121

Cited by 33 publications

(16 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Some enzymes may even show higher activities in the immobilized state (37). Several studies indicate significant differences of activity and kinetics between the free salivary enzyme and the pellicle‐bound enzyme, respectively (11, 12, 38). Moreover, the influence of inhibitors on immobilized enzymes may differ considerably compared to free enzymes (38).…”

Section: Characteristics Of Immobilized Enzymesmentioning

confidence: 99%

Enzymes in the acquired enamel pellicle

Hannig

Attin

2005

European J Oral Sciences

207

152

View full text Add to dashboard Cite

The acquired pellicle is a biofilm, free of bacteria, covering oral hard and soft tissues. It is composed of mucins, glycoproteins and proteins, among which are several enzymes. This review summarizes the present state of research on enzymes and their functions in the dental pellicle. Theoretically, all enzymes present in the oral cavity could be incorporated into the pellicle, but apparently enzymes are adsorbed selectively onto dental surfaces. There is clear evidence that enzymes are structural elements of the pellicle. Thereby they exhibit antibacterial properties but also facilitate bacterial colonization of dental hard tissues. Moreover, the immobilized enzymes are involved in modification and in homeostasis of the salivary pellicle. It has been demonstrated that amylase, lysozyme, carbonic anhydrases, glucosyltransferases and fructosyltransferase are immobilized in an active conformation in the pellicle layer formed in vivo. Other enzymes, such as peroxidase or transglutaminase, have been investigated in experimental pellicles. Despite the depicted impact of enzymes on the formation and function of pellicle, broader knowledge on their properties in the in vivo-formed pellicle is required. This might be beneficial in the development of new preventive and diagnostic strategies.

show abstract

Section: Characteristics Of Immobilized Enzymesmentioning

confidence: 99%

Enzymes in the acquired enamel pellicle

Hannig

Attin

2005

European J Oral Sciences

207

152

View full text Add to dashboard Cite

show abstract

“…In the group that received nonimmune milk, the recovery of S. mutans at the end of the experiment was about three times higher than that in the control group, although the caries score of the nonimmunemilk group was approximately the same as that of the control group. Bovine milk has several components which possess cariostatic properties, such as caseins, immunoglobulins, lactoferrin, lactoperoxidase, and lysozyme (12,18,21,27,28). The finding that caries development in the nonimmune-milk group was suppressed might be ascribed to the effects of such milk components.…”

mentioning

confidence: 99%

Passive Immunization with Bovine Milk Containing Antibodies to a Cell Surface Protein Antigen-Glucosyltransferase Fusion Protein Protects Rats against Dental Caries

et al. 2002

View full text Add to dashboard Cite

Cell surface protein antigen (PAc) and glucosyltransferases (GTF) of Streptococcus mutans are major colonization factors of the organism. We prepared bovine milk containing antibodies against a fusion of the saliva-binding alanine-rich region of PAc with the glucan-binding domain of GTF-I. This study examined the effect of the immune milk on the cariogenicity of S. mutans in a rat model. Concentrated immune milk was fed to rats once a day for 55 days. The group that received immune milk had significantly less caries development than controls.

show abstract

“…Casein and lactoperoxidase have been reported to inhibit the adherence of S. mutans to saliva-coated hydroxyapatite (15,16). -Casein reduces the glucosyltransferase activity of S. mutans, which in turn reduces glucan formation (17), and lactoferrin has a bactericidal effect on S. mutans (18). In this study, we examined the effects of bovine milk on the saliva-induced aggregation of S. mutans cells.…”

mentioning

confidence: 99%

Inhibitory Effect of Bovine Milk Lactoferrin on the Interaction between a Streptococcal Surface Protein Antigen and Human Salivary Agglutinin

Mitoma

Oho

Shimazaki

et al. 2001

Journal of Biological Chemistry

View full text Add to dashboard Cite

Human whole saliva induces aggregation of Streptococcus mutans cells via an interaction between a surface protein antigen (PAc) of the organism and salivary agglutinin. Bovine milk inhibits the saliva-induced aggregation of S. mutans. In this study, the milk component that possesses inhibitory activity against this aggregation was isolated and found to be lactoferrin. Surface plasmon resonance analysis indicated that bovine lactoferrin binds more strongly to salivary agglutinin, especially to high molecular mass glycoprotein, which is a component of the agglutinin, than to recombinant PAc. The binding of bovine lactoferrin to salivary agglutinin was thermostable, and the optimal pH for binding was 4.0. To identify the saliva-binding region of bovine lactoferrin, 11 truncated bovine lactoferrin fragments were constructed. A fragment corresponding to the C-terminal half of the lactoferrin molecule had a strong inhibitory effect on the saliva-induced aggregation of S. mutans, whereas a fragment corresponding to the N-terminal half had a weak inhibitory effect. Seven shorter fragments corresponding to lactoferrin residues 473-538 also showed a high ability to inhibit the aggregation of S. mutans. These results suggest that residues 473-538 of bovine lactoferrin are important in the inhibition of saliva-induced aggregation of S. mutans.

show abstract

The Effect of Milk and kappa Casein on Streptococcal Glucosyltransferase

Cited by 33 publications

References 15 publications

Enzymes in the acquired enamel pellicle

Enzymes in the acquired enamel pellicle

Passive Immunization with Bovine Milk Containing Antibodies to a Cell Surface Protein Antigen-Glucosyltransferase Fusion Protein Protects Rats against Dental Caries

Inhibitory Effect of Bovine Milk Lactoferrin on the Interaction between a Streptococcal Surface Protein Antigen and Human Salivary Agglutinin

Contact Info

Product

Resources

About