Antibacterial Effect of Aqueous Extracts and Bioactive Chemical Compounds of <i>Coffea canephora</i> against Microorganisms Involved in Dental Caries and Periodontal Disease

Abstract

How to cite this paper: da Silva, F. M., et al. (2014) F. M. da Silva et al. 979(MIC = 2.56 to 1.28 mg/mL). Also, Tg showed bactericide properties against SP (MBC = 2.56 mg/mL), PG (MBC = 2.56 mg/mL), FN (MBC = 10.24 mg/mL), PN (MBC = 5.12 mg/mL), and PI (MBC = 2.56 mg/mL). Although 5-CQA has previously shown activity against Streptococcus mutans, in the present study, it showed no activity against all tested microorganisms. C. canephora extract only showed antibacterial activity against cariogenic microorganisms, not presenting action against periodontal pathogens. It was concluded that trigonelline presented the best effect against all pathogens tested, therefore coffee extracts with higher trigonelline content should be tested against these specific pathogens.

The antibacterial effects of coffee extract, chlorhexidine, and fluoride against Streptococcus mutans and Lactobacillus plantarum: An in vitro study

“…Tryptic Soy Broth (TSB) (Difco Laboratories, Detroit, MI, USA) was used for serial dilutions of coffee extract and CHX and fluoride mouthrinses to determine the minimum inhibitory concentration (MIC). [10] Disk diffusion method[9] was used to determine the diameters of the zones of inhibition, and solid blood agar culture medium (Blood Agar, HIMEDIA Company, Hyderabad, Telangana India) was used to determine the minimum bactericidal concentration (MBC). [10]…”

“…[10] Disk diffusion method[9] was used to determine the diameters of the zones of inhibition, and solid blood agar culture medium (Blood Agar, HIMEDIA Company, Hyderabad, Telangana India) was used to determine the minimum bactericidal concentration (MBC). [10]…”

“…The beans were roasted in a commercial spouted bed roaster (I-Roast-2, Gumee, IL, USA), operating at a maximum temperature of 220°C, for 6 min, to produce a moderately light roasting degree (SCAA, USA). [910]…”

“…Several studies have suggested that many natural foods and beverages might lead to inhibition of adhesion and activity of oral pathogenic bacteria,[89101112131415] and this biologic activity is principally due to their polyphenol. Polyphenols are the representative of the significant photochemical material in plants, particularly in fruits, seeds, and leaves.…”

The Study of Anti-/Pro-Oxidant, Lipophilic, Microbial and Spectroscopic Properties of New Alkali Metal Salts of 5-O-Caffeoylquinic Acid

“…Chlorogenic acids are mono-, di-, tri- or tetra esters of one or more cinnamic acids and quinic acid, sometimes with an aliphatic acid replacing a cinnamic acid residue. The 5- O -Caffeoylquinic acid (5-CQA, common name: chlorogenic acid) is one of the major chlorogenic acids with high biological importance because of its antioxidant [ 1 , 2 , 3 ], antimicrobial [ 4 , 5 ], neuroprotective [ 6 ], anticancer [ 7 , 8 ], anti-inflammatory [ 9 ] and others properties. The main source of chlorogenic acid is coffee beans where the content of 5-CQA is 7–10% of dry weight (d.w.) in the green beans of C. canephora (Robusta) and 5–7.5% d.w. of green beans of C. Arabica (Arabica) [ 10 ].…”