Investigation of Components in Roasted Green Tea That Inhibit Streptococcus mutans Biofilm Formation

Goto, Ichiro; Saga, Shinsuke; Ichitani, Masaki; Kimijima, Manami; Narisawa, Naoki

doi:10.3390/foods12132502

Cited by 5 publications

(2 citation statements)

References 29 publications

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“…Weight loss during roasting can be used as a reference for roasted coffee color, taste, aroma and quality [20], and when brewing as an antioxidant reference [21]. Similarly, roasting is used to change the content of volatile compounds, chemical content, profiling, etc [22][23], even tarty buckwheat can be roasted to improve its antioxidant profile [24]. The authors` have not found any references about roasted cascara, although several varieties of cascara in Aceh have the same characteristics as tea [25], cascara in the European market is sold as a novel alternative beverage [26].…”

Section: Resultsmentioning

confidence: 99%

Developing Coffee Cherry Skin and Coffee Husk by Products as Sustainable Novel Food and Fuel

Irawan,

McLellan,

Hastutik

2024

TEFA

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Coffee plantations can potentially support an integrated sustainable coffee production (SCP) system, particularly through the expanded utilization of by-products. Smallholders mostly manage coffee plantations in Indonesia. Coffee processing cannot avoid waste entirely. However, poor processing will increase waste. This research aims to utilize by-products (coffee skin) to create novel food (cascara) and potential fuel. The raw materials from Cherry skin (CS) and Husk skin (HS) are obtained from wet and dry coffee processes. This research conducts the process of sorting raw cascara and roasting it. TDS and pH are examined to measure the level of extraction, while a group of panelists assess the aroma, taste, and mouthfeel using a series of scaling points for justification. CS does not require sorting. However, HS is sorted into three sizes: 7.5mm, 6.5mm, and 5.5mm, respectively. In this study, 1,000g HS has an approximate size distribution of about 25% 7.5 mm, 15% 6.5 mm, and 20% 5.5 mm; the rest is dust and green beans (GB) coffee pixels. In conclusion, CS and HS were roasted to produce food products (cascara). About 2.5kg of raw HS is needed for 1kg feed HS (7.5mm and 6.5mm). HS measuring 5.5mm or below, and the remaining fraction of dust makes up about 54% of the raw feed and can be used as fuel (briquettes).

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Section: Resultsmentioning

confidence: 99%

Developing Coffee Cherry Skin and Coffee Husk by Products as Sustainable Novel Food and Fuel

Irawan,

McLellan,

Hastutik

2024

TEFA

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“…In addition, polyphenols could inhibit the formation of glucan and biofilm from S. mutans by suppressing the activity of glycosyltransferase enzymes (GTF) (Figure 2, Table 2) [53][54][55]. Goto et al illustrated that Roasted Green Tea (RGT)-specific polyphenols had GTF inhibitory activity and a strong inhibitory effect on biofilm formed by S. mutans [53]. A study in rats found that cranberry Proanthocyanidins (PAC) showed significantly less caries severity on smooth surfaces and sulcal surfaces.…”

Section: Polyphenols and Dental Cariesmentioning

confidence: 99%

Polyphenols in Oral Health: Homeostasis Maintenance, Disease Prevention, and Therapeutic Applications

Guo,

Li,

Chen

et al. 2023

Nutrients

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Polyphenols, a class of bioactive compounds with phenolic structures, are abundant in human diets. They have gained attention in biomedical fields due to their beneficial properties, including antioxidant, antibacterial, and anti-inflammatory activities. Therefore, polyphenols can prevent multiple chronic or infectious diseases and may help in the prevention of oral diseases. Oral health is crucial to our well-being, and maintaining a healthy oral microbiome is essential for preventing various dental and systemic diseases. However, the mechanisms by which polyphenols modulate the oral microbiota and contribute to oral health are still not fully understood, and the application of polyphenol products lies in different stages. This review provides a comprehensive overview of the advancements in understanding polyphenols’ effects on oral health: dental caries, periodontal diseases, halitosis, and oral cancer. The mechanisms underlying the preventive and therapeutic effects of polyphenols derived from dietary sources are discussed, and new findings from animal models and clinical trials are included, highlighting the latest achievements. Given the great application potential of these natural compounds, novel approaches to dietary interventions and oral disease treatments may emerge. Moreover, investigating polyphenols combined with different materials presents promising opportunities for developing innovative therapeutic strategies in the treatment of oral diseases.

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Theaflavins Applications to Ameliorate Implant Failure and Eradicate Microbial Infections and Foodborne Pathogens: A Comprehensive Review

Alavi,

Pedro,

Freire

et al. 2024

Phytotherapy Research

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Theaflavins, powerful antioxidants found in black tea (Camellia sinensis), have garnered increasing interest for their promising therapeutic potential. Experimental studies have contributed to enlightening about the advantages of theaflavins, including their antioxidant, anti‐inflammatory, anticancer, antiosteoporosis, and antimicrobial properties. Theaflavin and its derivatives, particularly theaflavin‐3,3′‐digallate, have been particularly noted for their enhanced action in different areas. These compounds have found an important role as alternatives or adjuvants in the pharmaceutical sector, food industry, and in the improvement of health conditions. This review focuses on the antioxidant and anti‐inflammatory aspects of theaflavins, particularly their potential in addressing peri‐implant osteolysis. We explore mechanisms and pathways involved in this therapeutic action. Furthermore, we cover some of the relevant studies on the antimicrobial action of theaflavins in both the health and food sectors. Specifically, we explore the use of theaflavins for the treatment of dental infections, where these compounds have shown particular efficacy against several bacterial strains and their antimicrobial application in food matrices. Given the low solubility and stability of theaflavins in physiological conditions, we emphasize the benefits of the development of biocompatible and biodegradable nanoformulations to enhance the stability, bioavailability, and efficacy of these polyphenols, to promote their broader research and application. Given the potential demonstrated so far by in vitro and in vivo studies, the application of theaflavins stands as a promising alternative to enhance the existing strategies and fight prosthetic failure and antimicrobial resistance in the health and food sectors.

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Investigation of Components in Roasted Green Tea That Inhibit Streptococcus mutans Biofilm Formation

Cited by 5 publications

References 29 publications

Developing Coffee Cherry Skin and Coffee Husk by Products as Sustainable Novel Food and Fuel

Developing Coffee Cherry Skin and Coffee Husk by Products as Sustainable Novel Food and Fuel

Polyphenols in Oral Health: Homeostasis Maintenance, Disease Prevention, and Therapeutic Applications

Theaflavins Applications to Ameliorate Implant Failure and Eradicate Microbial Infections and Foodborne Pathogens: A Comprehensive Review

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