Influence of cranberry phenolics on glucan synthesis by glucosyltransferases and Streptococcus mutans acidogenicity

Abstract

Aims: To investigate the influence of several phenolic compounds isolated from cranberry fruit (Vaccinium macrocarpon) on some of the virulence properties of Streptococcus mutans associated with glucan synthesis and acidogenicity. Methods and Results: Individual phenolic acids, flavonols and proanthocyanidins were isolated by semi‐preparative high‐performance liquid chromatography from fresh cranberry fruit. Flavonols and proanthocyanidins (at 500 μmol l−1) moderately inhibited the activity of surface‐adsorbed glucosyltransferases (GTFs) B and C and F‐ATPases (15–35% inhibition; P < 0·05), and also disrupted acid production by S. mutans cells without affecting bacterial viability. Phenolic acids displayed minimal biological effects. Quercetin‐3‐arabinofuranoside, myricetin and procyanidin A2 displayed the most inhibition of S. mutans virulence traits; a combination of these compounds displayed enhanced effects. Conclusions: Specific flavonoids from cranberries exhibit statistically significant but moderate biological activity against S. mutans. The biological activity of cranberry extracts may be a result from the complex mixture of flavonoids rather than a single active compound. Significance and Impact of Study: This is the first study to identify the bioactive constituents in cranberry against an oral bacterium using highly purified isolated compounds. The combined effects of specific flavonols and proanthocyanidins from cranberry on GTFs activity, acid production and acid tolerance of S. mutans make them attractive compounds to fully explore for their anti‐biofilm and cariostatic properties.

Longitudinal Study on Influence of Prolonged Non-nutritive Sucking Habits on Dental Caries in Japanese Children from 1.5 to 3 Years of Age

“…Our polyphenol fraction sample contained 34% flavonol, including catechins and primary components such as proanthocyanidins. Gregoire et al 3) identified the bioactive constituents in cranberry against S. mutans using highly purified isolated compounds, and showed the combined effects of specific flavonol and proanthocyanidins on glucan synthesis and acidogenicity. They suggested that the biological activity of cranberry extracts resulted from the complex mixture of flavonoids rather than a single active compound.…”

Comparison of the Antibacterial Efficacy of Manuka Honey Against E.faecalis and E.coli – An In vitro Study

“…To overcome the side effects of root canal irrigants like sodium hypochlorite, chlorhexidine previous studies have investigated the effects of natural compounds mainly extracted from teas, cranberrie or propolis for antimicrobial purpose [8,9].…”

Influence of Cranberry Proanthocyanidins on Formation of Biofilms by <i>Streptococcus mutans</i> on Saliva-Coated Apatitic Surface and on Dental Caries Development in vivo

“…Cranberry juice and hydroalcoholic crude extracts also prevent bacterial adherence to apatitic surfaces and reduce the formation of biofilms by oral bacteria in vitro [Weiss et al, 2002;Steinberg et al, 2002;Yamanaka et al, 2004;Koo et al, 2006;Duarte et al, 2006]. Recently, we have shown that topical applications of PAC-enriched extract significantly reduced the formation, insoluble polysaccharide content and acidogenicity of S. mutans biofilms in vitro without displaying bactericidal effects [Duarte et al, 2006;Gregoire et al, 2007]. The biological actions were attributed to the combined inhibitory effects of PAC on the activity of surfaceadsorbed GtfB and GtfC, and on bacterial glycolysis [Duarte et al, 2006;Gregoire et al, 2007].…”