Back to Search Start Over

Effect of barley coffee on the adhesive properties of oral streptococci

Authors :
Gabriella Gazzani
Carla Pruzzo
Barbara Repetto
Maria Daglia
Alessandro Bacciaglia
Adele Papetti
Cesare Dacarro
Pietro Grisoli
Papetti, Adele
Pruzzo, C.
Daglia, Maria
Grisoli, Pietro
Bacciaglia, A.
Repetto, B.
Dacarro, Cesare
Gazzani, Gabriella
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.

Details

ISSN :
00218561
Volume :
55
Issue :
2
Database :
OpenAIRE
Journal :
Journal of agricultural and food chemistry
Accession number :
edsair.doi.dedup.....b8f441b1874b65c85f97a9e165a2c3fd