Antiadhesive Effect of Green and Roasted Coffee on <i>Streptococcus mutans</i>' Adhesive Properties on Saliva-Coated Hydroxyapatite Beads

Daglia, Maria; Tarsi, R.; Papetti, Adele; Grisoli, Pietro; Dacarro, Cesare; Pruzzo, Carla; Gazzani, Gabriella

doi:10.1021/jf010958t

Cited by 114 publications

(86 citation statements)

References 21 publications

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“…However, Herald and Davidson (1983) demonstrated a reduction in viable S. aureus at pH 5.0 by p-coumeric acid. No inhibition against Streptococcus mutans has been observed with caffeine (Daglia et al, 2002), indicating caffeine was not contributing to activity observed by Kubo et al (1993). Several of the flavonols found in yerba mate have also been examined for their antimicrobial activity-kaempferol, quercetin, and rutin (Panizzi et al, 2002;Rauha et al, 2000).…”

Section: Bioactive Properties and Health Implications Antimicrobial Amentioning

confidence: 99%

Composition and Bioactive Properties of Yerba Mate (llex paraguariensis A. St.-Hil.): A Review

Burris

Harte

Davidson

et al. 2012

Chilean J. Agric. Res.

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Yerba Mate is a popular tea beverage produced and consumed in the South American countries of Argentina, Brazil, Chile, Paraguay, and Uruguay, and is processed from the leaves and stems of Ilex paraguariensis A. St.-Hil., a perennial shrub from the Aquifoliaceae family. Production occurs in six stages: harvesting older leaves and small stems, roasting by direct fire, drying under hot air, milling to specified size, aging to acquire optimal sensory attributes, and final packaging. While grown and consumed for centuries in South America, its popularity is increasing in the United States because of demand by consumers for healthier, more natural foods, its filling a niche for a different type of tea beverage, and for Yerba Mate's potential health benefits-antimicrobial, antioxidant, antiobesity, anti-diabetic, digestive improvement, stimulant, and cardiovascular properties. Cultivation, production and processing may cause a variation in bioactive compounds biosynthesis and degradation. Recent research has been expanded to its potential use as an antimicrobial, protecting crops and foods against foodborne, human and plant pathogens. Promising results for the use of this botanical in human and animal health has prompted this review. This review focuses on the known chemical composition of Yerba Mate, the effect of cultivation, production and processing may have on composition, along with a specific discussion of those compounds found in Yerba Mate that have antimicrobial properties.

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Section: Bioactive Properties and Health Implications Antimicrobial Amentioning

confidence: 99%

Composition and Bioactive Properties of Yerba Mate (llex paraguariensis A. St.-Hil.): A Review

Burris

Harte

Davidson

et al. 2012

Chilean J. Agric. Res.

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“…Coffea arabica and Coffea canephora extracts inhibit the adhesion of this pathogen to the surface of saliva-coated hydroxyapatite. The components with the highest antiadhesive activity in the coffee content are trigonelline, caffeine and chlorogenic acid [10].…”

Section: Coffeementioning

confidence: 99%

The Effects of Some Drinks on Saliva pH

Demir¹,

Demır²,

Gorler³

et al. 2017

J Interdiscipl Med Dent Sci

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Objectives: The purpose of this study is to evaluate the effects of some drinks on saliva pH.Methods: Systemic and periodontally healthy individuals aged 18-23 years were included in the study. Individuals saliva pHs were measured three hours after breakfast. Three groups were set up to measure after 1 minute, 10 minutes and 30 minutes after drinks were drunk and the effects of Turkish coffee, cola, ayran and green tea on saliva pH were investigated. Results:The most pronounced pH changes occurred in the first group. The lowest pH values were reached when cola was consumed while the highest pH values were reached when green tea was consumed. Within the pH measurement time period, the drink group with the least tendency of pH value change was green tea. Conclusion:In order to prevent tooth decay, there is a need to raise awareness about conscious and controlled consumption of beverages that may lead to significant reductions in salivary pH.

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“…Stecchini and co-workers (1991) demonstrated that unlike A.hydrophila, Salmonella strains were resistant to glucoseglycine MRP products when products were generated at pH 6.0 and 8.8, thus revealing that subtle differences in MR chemical pathways was a factor. Daglia and co-workers [16] reported that Gram-positive bacteria were relatively more sensitive to MRP derived inhibition, compared to Gram-negative bacteria. Aminoreductone (AR), one of the early-stage Maillard reaction products often demonstrated in MRmodel was a antimicrobial component with activity in methicillinresistant Staphylococcus aureus [40].…”

Section: Factors Regulating Antimicrobial Efficacy Of Mrpsmentioning

confidence: 99%

“…Thus, it appears that melanoidin chromosphores are not totally responsible for antimicrobial activity [12]. Daglia and co-workers [16], evaluated the effect of coffee variety, degree of roasting and differences in brewing procedures on the inhibitory effect of coffee MRPs against both Grampositive and Gram-negative bacteria. The degree of roasting had a significant effect on antibacterial activity of MRPs.…”

Section: Factors Regulating Antimicrobial Efficacy Of Mrpsmentioning

confidence: 99%

“…Collectively these compounds are associated with different sensory, physical and chemical properties [6,7], whereas others impart a range of biological properties that include antioxidant capacity [8][9][10], anti-inflammatory activity [9][10][11], anti-hypertensive activity [12], and antimicrobial activity ( Table 1). The antioxidant activity of MRP has received considerable attention [13][14][15][16][17][18][19][20][21][22][23] and has been associated with extending the shelf-life of foods by postponing oxidation of food products [24,25]. There is some evidence that that antimicrobial properties of MRPs could also contribute to extending shelf-life of food products by inhibiting growth of spoilage-causing organisms [13,26,27,28].…”

Section: Introductionmentioning

confidence: 99%

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Evidence to indicate that maillard reaction products can provide selective antimicrobial activity

Mu¹,

Wang²,

Kitts³

2016

Integr Food Nutr Metab

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activity also resulted in notable antimicrobial activity [13]. From these and other studies it is important to fully understand the inhibitory effect of Maillard reaction against bacteria and possible mechanism(s) of activity. The objective of this paper is to provide a comprehensive description of the antimicrobial properties of MRPs, related factors that influence the inhibitory effect of MRPs, and demonstrated mechanisms of antimicrobial effect of MRPs. Reaction scheme and products formed in MRIn general, food product matrices possess subtle differences in pH and water activity, which in turn influence the final composition of different MRPs during thermal processing. The diverse range of physical, chemical or biological properties of soluble pre-and final stage melanoidins, or mixtures thereof, which result from varied reaction conditions leads to a cascade of redox reactions that generate a complex mixture of molecules. This represents a major challenge for food scientists to conclude specific structure-function of MRPs with antimicrobial activity. Initiation of the MR is greatest at slightly basic pH, a requirement for the nucleophilic reaction by the amino nitrogen lone-pair electron condensing with a carbonyl carbon on the reducing sugar. The result is the formation of glycosylamine, which dehydrates to a Schiff base and then to Amadori rearrangement. If pH is acidic, the rearrangement of Amadori to 1,2 enolization is facilitated. This is in contrast to subsequent formation of many different chemical AbstractThe Maillard reaction (MR) is a non-enzymatic browning reaction that occurs between carbonyl and amino groups present in foods that are processed or cooked at high temperatures; the result being a vast number of reaction products, termed Maillard reaction products (MRPs). Whereas initial stages of the reaction produce small molecular weight, colorless products; some being volatile and contributing to odor, extending the reaction with prolonged exposure to heat will result in the MR reaching final stages and generating high molecular weight products that contribute to color and flavor, important sensory attributes. Many specific MRPs also impart a range of biological properties; the most recently noted being antioxidant capacity and to a comparatively lesser extent antimicrobial activity. The potential antimicrobial activity of MRPs appears to be dependent on the strain of microorganism and internal/external factors that influence the physicochemical reactions occurring between microbe and the MRP, albeit, the mechanism(s) offered by MRPs is somewhat unclear. The objective of this paper is to summarize the evidence that MRPs evoke antimicrobial activity when certain conditions exist in foods that facilitate an inhibitory potential. We review the current knowledge of factors that influence the inhibitory effect of MRPs on microorganism growth and proliferation, proposed mechanisms of antimicrobial properties of MRPs, and discussion of future relevant applications.

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Antiadhesive Effect of Green and Roasted Coffee on Streptococcus mutans' Adhesive Properties on Saliva-Coated Hydroxyapatite Beads

Cited by 114 publications

References 21 publications

Composition and Bioactive Properties of Yerba Mate (llex paraguariensis A. St.-Hil.): A Review

Composition and Bioactive Properties of Yerba Mate (llex paraguariensis A. St.-Hil.): A Review

The Effects of Some Drinks on Saliva pH

Evidence to indicate that maillard reaction products can provide selective antimicrobial activity

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