Inhibition of Streptococcus mutans biofilm formation using extracts from Assam tea compared to green tea |
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| Affiliation: | 1. Department of Bacteriology I, National Institute of Infectious Diseases, Tokyo, Japan;2. Department of Microbiology, School of Life Dentistry at Tokyo, The Nippon Dental University, Tokyo, Japan;3. Department of Food Science and Technology, College of Bioresource Sciences, Nihon University, Kanagawa, Japan;4. Department of Bacteriology, Ohu University, Fukushima, Japan;5. MARUEI Incorporation, Mie, Japan;6. Department of Bioactive Molecules, National Institute of Infectious Diseases, Tokyo, Japan;1. Department of Periodontics and Oral Mucosa, Jinan Stomatologic Hospital, No. 101 Jingliu Road, Jinan, Shandong, China;2. State Key Laboratory of Oral Diseases, West China College of Stomatology, Sichuan University, Chengdu, Sichuan, China;3. Department of Periodontics, Hebei medical University, Shijiazhuang, Hebei, China;4. Department of Periodontics, West China Hospital of Stomatology, Sichuan University, Chengdu, Sichuan, China;1. Department of Pediatric Dentistry and Orthodontics, Dental School, Federal University of Rio de Janeiro, RJ, Brazil;2. Center of Agro-Food Science and Technology, Systems Agroindustrial, Federal University of Campina Grande, PB, Brazil;3. Institute of Nutrition, Federal University of Rio de Janeiro, RJ, Brazil;4. Institute of Microbiology Prof. Paulo de Góes, Department of Virology, Federal University of Rio de Janeiro, RJ, Brazil;5. Department of Clinical and Social Dentistry, Federal University of Paraiba, João Pessoa, PB, Brazil;1. Post-Graduation Program Microbiology, Parasitology and Pathology, Basic Pathology Department, Federal University of Parana State, Paraná, Brazil;2. Department of Genetics, Federal University of Parana State, Paraná, Brazil;3. Tropical Medicine Institute, Assunção, Paraguay;4. Department of Chemistry, Federal University of Parana State, Paraná, Brazil;5. School of Health and Biological Sciences – Pontifícia Universidade Católica do Paraná, Brazil;6. Fellowship from Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq), Brasília, Brazil;1. State Key Laboratory of Oral Diseases, National Clinical Research Center for Oral Diseases, Department of Preventive Dentistry, West China Hospital of Stomatology, Sichuan University, Chengdu, China;2. Hospital of Chengdu University of Traditional Chinese Medicine, Sichuan Province, Chengdu, China |
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| Abstract: | ObjectiveStreptococcus mutans, a gram-positive oral bacterium, has been identified as one of the principal etiological agents of human dental caries. To clarify the nature of the difference anti-biofilm effect against S. mutans between Assam tea from Camellia sinensis var. assamica, partially fermented, and green tea from Camellia sinensis, non-fermented, active agents from the teas were purified.MethodsEffects of Assam tea and green tea samples on biofilm were assessed by using the conventional titer plate method and the human saliva-coated hydroxyapatite discs. The purification and identification of inhibitors were performed by using ultrafiltration with centrifugal filter devices and high performance liquid chromatography.ResultsAssam tea has stronger biofilm inhibition activity against S. mutans than green tea. A substance of <10 kDa in mass in Assam tea had a high concentration of galloylated catechins and a stronger biofilm inhibiting activity than green tea. In contrast, substances >10 kDa in mass from green tea included higher concentrations of polysaccharides composed of galacturonic acid, such as pectin, that enhance biofilm formation.ConclusionsThe higher concentrations of galloylated catechins in Assam tea may assist in prevention of dental caries, whereas in green tea, this mode of inhibition was likely offset by the presence of pectin. Purification of catechins in partially fermented Assam tea with lower-molecular-weight polysaccharide than pectin may be useful for developing oral care products such as toothpaste and oral care gel pastes. |
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| Keywords: | Assam tea Biofilm Galloylated catechins Pectin |
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