Inhibitory effects of cranberry polyphenols on formation and acidogenicity of Streptococcus mutans biofilms

Simone Duarte, Stacy Gregoire, Ajay P. Singh, Nicholi Vorsa, Karen Schaich, William H. Bowen, Hyun Koo

Research output: Contribution to journalArticle

Abstract

Cranberry fruit is a rich source of polyphenols, and has shown biological activities against Streptococcus mutans. In the present study, we examined the influence of extracts of flavonols (FLAV), anthocyanins (A) and proanthocyanidins (PAC) from cranberry on virulence factors involved in Streptococcus mutans biofilm development and acidogenicity. PAC and FLAV, alone or in combination, inhibited the surface-adsorbed glucosyltransferases and F-ATPases activities, and the acid production by S. mutans cells. Furthermore, biofilm development and acidogenicity were significantly affected by topical applications of PAC and FLAV (P<0.05). Anthocyanins were devoid of any significant biological effects. The flavonols are comprised of mostly quercetin glycosides, and the PAC are largely A-type oligomers of epicatechin. Our data show that proanthocyanidins and flavonols are the active constituents of cranberry against S. mutans.

Original languageEnglish (US)
Pages (from-to)50-56
Number of pages7
JournalFEMS Microbiology Letters
Volume257
Issue number1
DOIs
StatePublished - Apr 1 2006

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Keywords

  • Biofilms
  • Cranberry
  • Glucans
  • Glycolysis
  • Proanthocyanidins
  • Streptococcus mutans

ASJC Scopus subject areas

  • Microbiology
  • Molecular Biology
  • Genetics

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