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Comparative study of the effect of green and roasted water extracts of mate (Ilex paraguariensis) on glucosyltransferase activity of Streptococcus mutans.
J Enzyme Inhib Med Chem. 2012 Apr; 27(2):232-40.JE

Abstract

Glucosyltransferase (GTF) plays an important role in the development of dental caries. This study was carried out to compare the efficiency of green mate (GM) and roasted mate (RM) water extracts, drinks rich in polyphenolic compounds consumed in the subtropical region of South America, on the extracellular GTF activity from Streptococcus mutans. The RM extract exhibited a greater inhibitory effect (IC₅₀ of 10 mg/mL) despite presenting lower polyphenolic content. The kinetic analysis showed that there were significant differences (P < 0.05) between the extracts with respect to the values for K(m) and K(i), whereas the values for V(max) were the same, implying the competitive nature of GTF inhibition. GTF activity was also measured using selected polyphenols as inhibitors, and the most effective inhibitors were rutin and caffeoylshikimic acid. The characterization of the extracts by ESI-MS and UPLC-MS showed that the compounds formed during roasting, possibly shikimic acid derivatives and other unindentified compounds formed by the Maillard reaction, appeared to contribute to the inhibition of GTF activity.

Authors+Show Affiliations

São Francisco University (USF) , Bragança Paulista, SP , Brazil.No affiliation info availableNo affiliation info availableNo 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, Non-U.S. Gov't

Language

eng

PubMed ID

21657949

Citation

Battagim, Jim, et al. "Comparative Study of the Effect of Green and Roasted Water Extracts of Mate (Ilex Paraguariensis) On Glucosyltransferase Activity of Streptococcus Mutans." Journal of Enzyme Inhibition and Medicinal Chemistry, vol. 27, no. 2, 2012, pp. 232-40.
Battagim J, Souza VT, Miyasaka NR, et al. Comparative study of the effect of green and roasted water extracts of mate (Ilex paraguariensis) on glucosyltransferase activity of Streptococcus mutans. J Enzyme Inhib Med Chem. 2012;27(2):232-40.
Battagim, J., Souza, V. T., Miyasaka, N. R., Cunha, I. B., Sawaya, A. C., Fernandes, A. M., Eberlin, M. N., Ribeiro, M. L., & Carvalho, P. d. e. . O. (2012). Comparative study of the effect of green and roasted water extracts of mate (Ilex paraguariensis) on glucosyltransferase activity of Streptococcus mutans. Journal of Enzyme Inhibition and Medicinal Chemistry, 27(2), 232-40. https://doi.org/10.3109/14756366.2011.585986
Battagim J, et al. Comparative Study of the Effect of Green and Roasted Water Extracts of Mate (Ilex Paraguariensis) On Glucosyltransferase Activity of Streptococcus Mutans. J Enzyme Inhib Med Chem. 2012;27(2):232-40. PubMed PMID: 21657949.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Comparative study of the effect of green and roasted water extracts of mate (Ilex paraguariensis) on glucosyltransferase activity of Streptococcus mutans. AU - Battagim,Jim, AU - Souza,Verônica Trícoli de, AU - Miyasaka,Natália Reiko Sato, AU - Cunha,Ildenize Barbosa da Silva, AU - Sawaya,Alexandra Christine, AU - Fernandes,Anna Maria Alves de Piloto, AU - Eberlin,Marcos Nogueira, AU - Ribeiro,Marcelo Lima, AU - Carvalho,Patrícia de Oliveira, Y1 - 2011/06/10/ PY - 2011/6/11/entrez PY - 2011/6/11/pubmed PY - 2012/7/18/medline SP - 232 EP - 40 JF - Journal of enzyme inhibition and medicinal chemistry JO - J Enzyme Inhib Med Chem VL - 27 IS - 2 N2 - Glucosyltransferase (GTF) plays an important role in the development of dental caries. This study was carried out to compare the efficiency of green mate (GM) and roasted mate (RM) water extracts, drinks rich in polyphenolic compounds consumed in the subtropical region of South America, on the extracellular GTF activity from Streptococcus mutans. The RM extract exhibited a greater inhibitory effect (IC₅₀ of 10 mg/mL) despite presenting lower polyphenolic content. The kinetic analysis showed that there were significant differences (P < 0.05) between the extracts with respect to the values for K(m) and K(i), whereas the values for V(max) were the same, implying the competitive nature of GTF inhibition. GTF activity was also measured using selected polyphenols as inhibitors, and the most effective inhibitors were rutin and caffeoylshikimic acid. The characterization of the extracts by ESI-MS and UPLC-MS showed that the compounds formed during roasting, possibly shikimic acid derivatives and other unindentified compounds formed by the Maillard reaction, appeared to contribute to the inhibition of GTF activity. SN - 1475-6374 UR - https://www.unboundmedicine.com/medline/citation/21657949/Comparative_study_of_the_effect_of_green_and_roasted_water_extracts_of_mate__Ilex_paraguariensis__on_glucosyltransferase_activity_of_Streptococcus_mutans_ L2 - https://www.tandfonline.com/doi/full/10.3109/14756366.2011.585986 DB - PRIME DP - Unbound Medicine ER -