Inhibition of Salivary Amylase by Black and Green Teas and Their Effects on the Intraoral Hydrolysis of Starch

Zhang, J.; Kashket, S.

doi:10.1159/000016458

Cited by 135 publications

(87 citation statements)

References 28 publications

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“…R-Amylase and two brush-border enzymes, malto-glucoamylase and sucrase-isomaltase, rapidly convert digestible starch into glucose monomers. R-Amylases or R-1,4-glucan-4-glucanohydrolases (EC 3.2.1.1) are endoglycosidases that belong to the glycosyl hydrolase family 13. 1 This family of proteins utilizes a double displacement catalytic mechanism in which a glycosyl enzyme intermediate is formed and hydrolyzed by acid/base catalysis via an oxocarbenium ion-like transition state.…”

Section: Introductionmentioning

confidence: 99%

Flavonoids for Controlling Starch Digestion: Structural Requirements for Inhibiting Human α-Amylase

et al. 2008

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In this study we investigated the structural requirements for inhibition of human salivary R-amylase by flavonoids. Four flavonols and three flavones, out of the 19 flavonoids tested, exhibited IC 50 values less than 100 µM against human salivary R-amylase activity. Structure-activity relationships of these inhibitors by computational ligand docking showed that the inhibitory activity of flavonols and flavones depends on (i) hydrogen bonds between the hydroxyl groups of the polyphenol ligands and the catalytic residues of the binding site and (ii) formation of a conjugated π-system that stabilizes the interaction with the active site. Our findings show that certain naturally occurring flavonoids act as inhibitors of human R-amylase, which makes them promising candidates for controlling the digestion of starch and postprandial glycemia.

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Section: Introductionmentioning

confidence: 99%

Flavonoids for Controlling Starch Digestion: Structural Requirements for Inhibiting Human α-Amylase

et al. 2008

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“…Frequent short-term rinses with black tea also inhibited subsequent regrowth and glycolysis of human supragingival plaque bacteria compared with the water-rinse group (69). Several mechanisms proposed for the observed anticariogenic properties of tea polyphenols, especially the galloylated catechins, include the inhibition of bacterial growth, adherence, acid production and metabolism, and enzymatic activities such as those of glucosyltransferases (GTFs) and amylase (22,25,40,43,73).…”

mentioning

confidence: 99%

The Tea Catechin Epigallocatechin Gallate Suppresses Cariogenic Virulence Factors of Streptococcus mutans

Zhou

2011

Antimicrob Agents Chemother

272

227

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Streptococcus mutans, the primary etiologic agent of dental caries, possesses a series of virulence factors associated with its cariogenicity. Alternatives to traditional antimicrobial treatment, agents selectively inhibiting the virulence factors without necessarily suppressing the resident oral species, are promising. The anticariogenic properties of tea have been suggested in experimental animals and humans. Tea polyphenols, especially epigallocatechin gallate (EGCg), have been shown to inhibit the growth and glucosyltransferases activity of S. mutans. However, their effects on biofilm and cariogenic virulence factors of oral streptococci other than glucosyltransferases have not been well documented. In this study, we investigated the biological effect of EGCg on the virulence factors of S. mutans associated with its acidogenicity and acidurity. The antimicrobial effects of EGCg on S. mutans biofilm grown in chemically defined medium were also examined. EGCg inhibited growth of S. mutans planktonic cells at an MIC of 31.25 g/ml and a minimal bactericidal concentration (MBC) of 62.5 g/ml. EGCg also inhibited S. mutans biofilm formation at 15.6 g/ml (minimum concentration that showed at least 90% inhibition of biofilm formation) and reduced viability of the preformed biofilm at 625 g/ml (sessile MIC 80 ). EGCg at sub-MIC levels inhibited acidogenicity and acidurity of S. mutans cells. Analysis of the data obtained from real-time PCR showed that EGCg significantly suppressed the ldh, eno, atpD, and aguD genes of S. mutans UA159. Inhibition of the enzymatic activity of F 1 F o -ATPase and lactate dehydrogenase was also noted (50% inhibitory concentration between 15.6 and 31.25 g/ml). These findings suggest that EGCg is a natural anticariogenic agent in that it exhibits antimicrobial activity against S. mutans and suppresses the specific virulence factors associated with its cariogenicity.

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“…Frequent intake of green tea can significantly decrease caries formation, even in the presence of sugar in the diet [9]. Green tea extract also reduces ɑ-amylase activity in saliva which makes it act as an anticariogenic agent [10,11].…”

Section: Effect Of Green Tea On Oral Healthmentioning

confidence: 99%

The Role of Green Tea in Oral Health – A Review

Mohan

Jeevanandan

2018

Asian J Pharm Clin Res

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Tea is the most widely consumed and a popular beverage in the world. Over the past decade, molecular components of teas and their health benefits on humans have received increasing attention from researchers. Functional foods are foods with positive health benefits that extend beyond their normal nutritional value. They interrupt the functions of the body and help in the management of specific health conditions and preventing pathologic changes. One such nature's gift is green tea. Green tea, a leading beverage in the Far East for the past thousand years, is an important source of polyphenol antioxidants. (EGCG) epigallocatechin 3 gallate, a polyphenol, constitute the most interesting components in green tea leaves. There is an increasing interest on the health benefits of green tea in the field of oral health. Green tea is renowned for its antioxidant, anti-cariogenic, anti inflammatory and antimicrobial properties. This traditional beverage is also used in the management of chronic systemic diseases including carcinoma. Recent studies has emphasized that in addition to the microbial activity, the host immuno-inflammatory reactions destroy the oral tissues to a greater extent. In such cases green tea is considered to be a natural preventive and curative agent. There is a growing search of evidence for understanding the beneficial role of green tea and its polyphenols in oral health. Numerous studies have shown the beneficial effects on the regular intake of green tea in maintaining oral health. Even though studies demonstrate the health effects of green tea polyphenols, more clinical and biological studies to support guidelines for green tea intake as part of prevention and treatment of specific oral pathologies are needed.

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Inhibition of Salivary Amylase by Black and Green Teas and Their Effects on the Intraoral Hydrolysis of Starch

Cited by 135 publications

References 28 publications

Flavonoids for Controlling Starch Digestion: Structural Requirements for Inhibiting Human α-Amylase

Flavonoids for Controlling Starch Digestion: Structural Requirements for Inhibiting Human α-Amylase

The Tea Catechin Epigallocatechin Gallate Suppresses Cariogenic Virulence Factors of Streptococcus mutans

The Role of Green Tea in Oral Health – A Review

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