Green Tea-Derived Catechins Suppress the Acid Productions of Streptococcus mutans and Enhance the Efficiency of Fluoride.
Caries
Fluoride
Molecular docking
Polyphenol
Sugar metabolism
Journal
Caries research
ISSN: 1421-976X
Titre abrégé: Caries Res
Pays: Switzerland
ID NLM: 0103374
Informations de publication
Date de publication:
2023
2023
Historique:
received:
22
12
2022
accepted:
18
08
2023
medline:
14
11
2023
pubmed:
13
9
2023
entrez:
12
9
2023
Statut:
ppublish
Résumé
Green tea-derived catechins, which can be divided into galloylated (epicatechin gallate: ECG, epigallocatechin gallate: EGCG) and non-galloylated (catechin: C, epicatechin: EC, epigallocatechin: EGC) catechins, are considered to be the main contributors to the caries control potential of green tea. In this study, we intended to compare the antimicrobial effects of these representative green tea-derived catechins and their combined effects with fluoride on the acid production and aggregation of Streptococcus mutans. The effects of different catechins on the growth, aggregation and acid production of S. mutans, and the combined effect of catechins and potassium fluoride (2 m<sc>m</sc> at pH 7.0, 0.3 m<sc>m</sc> at pH 5.5) on S. mutans acid production were measured by anaerobic culture, turbidity changes due to aggregation, and pH-stat methods. Molecular docking simulations were also performed to investigate the interactions between catechins and membrane-embedded enzyme II complex (EIIC), a component of the phosphoenolpyruvate-dependent phosphotransferase system (sugar uptake-related enzyme). ECG or EGCG at 1 mg/mL significantly inhibited the growth of S. mutans, induced bacterial aggregation, and decreased glucose-induced acid production (p < 0.05). All catechins were able to bind to EIIC in silico, in the following order of affinity: EGCG, ECG, EGC, EC, and C. Furthermore, they enhanced the inhibitory effects of fluoride at pH 5.5 and significantly inhibited S. mutans acid production by 47.5-86.6% (p < 0.05). These results suggest that both galloylated and non-galloylated catechins exhibit antimicrobial activity, although the former type demonstrates stronger activity, and that the caries control effects of green tea may be due to the combined effects of multiple components, such as catechins and fluoride. The detailed mechanisms underlying these phenomena and the in vivo effect need to be explored further.
Identifiants
pubmed: 37699359
pii: 000534055
doi: 10.1159/000534055
pmc: PMC10641802
doi:
Substances chimiques
Tea
0
Catechin
8R1V1STN48
Fluorides
Q80VPU408O
Anti-Infective Agents
0
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
Pagination
255-264Informations de copyright
© 2023 The Author(s). Published by S. Karger AG, Basel.
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