Inhibitory effects of cranberry polyphenols on formation and acidogenicity of Streptococcus mutans biofilms

Simone Duarte, Stacy Gregoire, Ajay P. Singh, Nicholi Vorsa, Karen Schaich, William H. Bowen, Hyun Koo

    Research output: Contribution to journalArticlepeer-review

    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.

    Original languageEnglish (US)
    Pages (from-to)50-56
    Number of pages7
    JournalFEMS Microbiology Letters
    Volume257
    Issue number1
    DOIs
    StatePublished - Apr 2006

    Keywords

    • Biofilms
    • Cranberry
    • Glucans
    • Glycolysis
    • Proanthocyanidins
    • Streptococcus mutans

    ASJC Scopus subject areas

    • General Medicine

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