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Effect of barley coffee on the adhesive properties of oral streptococci
- Source :
- Journal of agricultural and food chemistry. 55(2)
- Publication Year :
- 2007
-
Abstract
- Some beverages and foods protect tooth surfaces against Streptococcus mutans colonization. Adhesion of S. mutans is a crucial step in the initiation and development of dental caries. In this study, we showed that barley coffee (BC), a beverage made from roasted barley, interferes with S. mutans adsorption to hydroxyapatite (HA), and we identified its antiadhesive components. The effects of sublethal concentrations (sub-MICs) of BC on the adhesion of S. mutans to saliva-coated HA beads were assessed using three experimental approaches: (A) Beads were pretreated with BC before adding bacteria, (B) BC and bacteria were added to the beads simultaneously, and (C) streptococci grown in the presence of sub-MICs of BC were added to the beads. All treatments induced variable but significant inhibition of S. mutans sucrose-dependent and -independent adherence to HA. Similar results were obtained with other oral streptococci. BC components were fractioned by dialysis and gel filtration chromatography; the 1000 kDa MM fraction, which consists of a potent brown antioxidant, melanoidin, both displayed antiadhesive properties. High-MM melanoidin was not detected in unroasted barley, indicating that it forms during the roasting process. Results suggest that BC consumption may influence the colonization of tooth surfaces by cariogenic bacteria.
- Subjects :
- Sucrose
Antioxidant
Hot Temperature
medicine.medical_treatment
Size-exclusion chromatography
Barley coffee
Bacterial Adhesion
Microbiology
Beverages
Streptococcus mutans
medicine
anti-adhesive properties
Roasting
biology
Chemistry
oral streptococci
Melanoidin
melanoidin
Hordeum
General Chemistry
Adhesion
adhesion to hydroxyapatite
biology.organism_classification
Anti-Bacterial Agents
Durapatite
Seeds
Hordeum vulgare
Adsorption
General Agricultural and Biological Sciences
Tooth
Bacteria
Subjects
Details
- ISSN :
- 00218561
- Volume :
- 55
- Issue :
- 2
- Database :
- OpenAIRE
- Journal :
- Journal of agricultural and food chemistry
- Accession number :
- edsair.doi.dedup.....b8f441b1874b65c85f97a9e165a2c3fd