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Identification of organic acids in Cichorium intybus inhibiting virulence-related properties of oral pathogenic bacteria

Artikel i vetenskaplig tidskrift
Författare A. Papetti
D. Mascherpa
C. Carazzone
M. Stauder
D. A. Spratt
M. Wilson
J. Pratten
L. Ciric
Peter Lingström
E. Zaura
E. Weiss
I. Ofek
C. Signoretto
C. Pruzzo
G. Gazzani
Publicerad i Food Chemistry
Volym 138
Nummer/häfte 2-3
Sidor 1706-1712
ISSN 0308-8146
Publiceringsår 2013
Publicerad vid Institutionen för odontologi
Sidor 1706-1712
Språk en
Länkar dx.doi.org/10.1016/j.foodchem.2012....
Ämnesord Cichorium intybus, Anti-caries and anti-gingivitis activities, Biofilm, Adhesion, Organic acids, in-vitro, antibacterial activity, components, chicory, antioxidant, polyphenols, inulin, root, red, anepari
Ämneskategorier Biokemi och molekylärbiologi, Cariologi

Sammanfattning

The low molecular mass (LMM) extract of Cichorium intybus var. silvestre (red chicory) has been shown to inhibit virulence-linked properties of oral pathogens including Streptococcus mutans, Actinomyces naeslundii and Prevotella intermedia. In the present study HPLC-DAD-ESI/MS2 was used to investigate the compounds contained in this extract for their anti-virulence activity. The extract contained a number of components, including oxalic, succinic, shikimic and quinic acids, which interfere with the growth and virulence traits (i.e., biofilm formation, adherence to epithelial cells and hydroxyapatite) of oral pathogens involved in gingivitis and tooth decay. Succinic and quinic acid seem to be the most potent, mainly by interfering with the ability of oral pathogens to form biofilms (either through inhibition of their development or promotion of their disruption). Our findings suggest that one or more of these compounds may modulate plaque formation in vivo, which is a prerequisite for the development of both caries and gingivitis.

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