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Inhibitory effects of cranberry polyphenols on formation and acidogenicity of Streptococcus mutans biofilms.
FEMS Microbiol Lett. 2006 Apr; 257(1):50-6.FM

Abstract

Cranberry fruit is a rich source of polyphenols, and has shown biological activities against Streptococcus mutans. In the present study, we examined the influence of extracts of flavonols (FLAV), anthocyanins (A) and proanthocyanidins (PAC) from cranberry on virulence factors involved in Streptococcus mutans biofilm development and acidogenicity. PAC and FLAV, alone or in combination, inhibited the surface-adsorbed glucosyltransferases and F-ATPases activities, and the acid production by S. mutans cells. Furthermore, biofilm development and acidogenicity were significantly affected by topical applications of PAC and FLAV (P<0.05). Anthocyanins were devoid of any significant biological effects. The flavonols are comprised of mostly quercetin glycosides, and the PAC are largely A-type oligomers of epicatechin. Our data show that proanthocyanidins and flavonols are the active constituents of cranberry against S. mutans.

Authors+Show Affiliations

Eastman Department of Dentistry Center for Oral Biology, University of Rochester Medical Center, Rochester, NY, USA.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, N.I.H., Extramural

Language

eng

PubMed ID

16553831

Citation

Duarte, Simone, et al. "Inhibitory Effects of Cranberry Polyphenols On Formation and Acidogenicity of Streptococcus Mutans Biofilms." FEMS Microbiology Letters, vol. 257, no. 1, 2006, pp. 50-6.
Duarte S, Gregoire S, Singh AP, et al. Inhibitory effects of cranberry polyphenols on formation and acidogenicity of Streptococcus mutans biofilms. FEMS Microbiol Lett. 2006;257(1):50-6.
Duarte, S., Gregoire, S., Singh, A. P., Vorsa, N., Schaich, K., Bowen, W. H., & Koo, H. (2006). Inhibitory effects of cranberry polyphenols on formation and acidogenicity of Streptococcus mutans biofilms. FEMS Microbiology Letters, 257(1), 50-6.
Duarte S, et al. Inhibitory Effects of Cranberry Polyphenols On Formation and Acidogenicity of Streptococcus Mutans Biofilms. FEMS Microbiol Lett. 2006;257(1):50-6. PubMed PMID: 16553831.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Inhibitory effects of cranberry polyphenols on formation and acidogenicity of Streptococcus mutans biofilms. AU - Duarte,Simone, AU - Gregoire,Stacy, AU - Singh,Ajay P, AU - Vorsa,Nicholi, AU - Schaich,Karen, AU - Bowen,William H, AU - Koo,Hyun, PY - 2006/3/24/pubmed PY - 2006/6/29/medline PY - 2006/3/24/entrez SP - 50 EP - 6 JF - FEMS microbiology letters JO - FEMS Microbiol. Lett. VL - 257 IS - 1 N2 - Cranberry fruit is a rich source of polyphenols, and has shown biological activities against Streptococcus mutans. In the present study, we examined the influence of extracts of flavonols (FLAV), anthocyanins (A) and proanthocyanidins (PAC) from cranberry on virulence factors involved in Streptococcus mutans biofilm development and acidogenicity. PAC and FLAV, alone or in combination, inhibited the surface-adsorbed glucosyltransferases and F-ATPases activities, and the acid production by S. mutans cells. Furthermore, biofilm development and acidogenicity were significantly affected by topical applications of PAC and FLAV (P<0.05). Anthocyanins were devoid of any significant biological effects. The flavonols are comprised of mostly quercetin glycosides, and the PAC are largely A-type oligomers of epicatechin. Our data show that proanthocyanidins and flavonols are the active constituents of cranberry against S. mutans. SN - 0378-1097 UR - https://www.unboundmedicine.com/medline/citation/16553831/Inhibitory_effects_of_cranberry_polyphenols_on_formation_and_acidogenicity_of_Streptococcus_mutans_biofilms_ L2 - https://academic.oup.com/femsle/article-lookup/doi/10.1111/j.1574-6968.2006.00147.x DB - PRIME DP - Unbound Medicine ER -