Antibacterial Effects of Cocoa on Periodontal Pathogenic Bacteria |
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| Authors: | Chinami Hirao Eisaku Nishimura Masanori Kamei Tomoko Ohshima Nobuko Maeda |
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| Affiliation: | 1. Department of Neurology, Saarland University, Kirrberger Strasse, 66421 Homburg/Saar, Germany;2. Department of Nuclear Medicine, Saarland University, 66421 Homburg/Saar, Germany;1. Cardiolovascular Center, Nagoya Kyoritsu Hospital, Nagoya, Japan;2. Department of Cardiology, Nagoya University Graduate School of Medicine, Nagoya, Japan;3. Division of Medical Statistics, Fujita Health University, Toyoake, Japan;4. Department of Nephrology, Nagoya University Graduate School of Medicine, Nagoya, Japan;5. Department of Internal Medicine, School of Dentistry Aichi-Gakuin University, Nagoya, Japan;1. Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, 76010, Santiago de Querétaro, Qro, Mexico;2. (Retired) Formerly with the National Bioproducts and Bioprocesses Program, Pacific Agri-Food Research Centre, Agriculture and Agri-Food Canada, Summerland, BC, V0H 1Z0, Canada |
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| Abstract: | We examined the antibacterial effects of cocoa on periodontal pathogenic bacteria, including Porphyromonas gingivalis, Fusobacterium nucleatum and Prevotella intermedia, compared with its effects on indigenous oral streptococci. A colony-forming unit (CFU) assay in the presence and absence of 1.0% and 3.0% (w/v) cocoa revealed that the growth of periodontal pathogenic bacteria was significantly suppressed by cocoa in concentration- and incubation time-dependent manners, although cocoa had no effect on the growth of indigenous streptococci. Methanol- and ethanol-extractable fractions from cocoa were also subjected to the CFU assay to determine and characterize the component (s) responsible for these effects. Fractions containing mainly cocoa polyphenols showed antibacterial effects. After treatment with polyvinylpolypyrrolidone, an absorbent of polyphenols, the methanol-extractable fraction lost its effect. These results suggest that cocoa has significant antibacterial effects against periodontal pathogenic bacteria and that polyphenols are responsible. |
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