Antiaggregation potential of berry fractions against pairs of Streptococcus mutans with Fusobacterium nucleatum or Actinomyces naeslundii

Abstract Coaggregation is an interspecies adhesion process which is central to the development of dental plaque. Here we studied the antiaggregation effect and the composition of the soluble solids in the berry juice molecular size fractions [<10 kDa fraction (FI), 10?100 kDa fraction (FII), and...

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Bibliographic Details
Published in:Phytotherapy Research
Language:English
Published: Wiley-Blackwell 2011
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Online Access:http://hdl.handle.net/2262/56725
https://doi.org/10.1002/ptr.3228
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Summary:Abstract Coaggregation is an interspecies adhesion process which is central to the development of dental plaque. Here we studied the antiaggregation effect and the composition of the soluble solids in the berry juice molecular size fractions [<10 kDa fraction (FI), 10?100 kDa fraction (FII), and >100 kDa fraction (FIII)] derived from apple, bilberry, blackcurrant, cloudberry, crowberry, and lingonberry. We investigated their ability to inhibit and reverse coaggregation of Streptococcus mutans with Fusobacterium nucleatum or Actinomyces naeslundii. Inhibitory and reversal activity was found in the higher molecular size fractions FII and FIII of bilberry, blackcurrant, crowberry, and lingonberry. The active fractions contained higher amount of polyphenols (5-12% of soluble solids) than the fractions without activity (<2% of soluble solids). Proanthocyanidins dominated in the active lingonberry juice fractions FII and FIII and also small amounts of anthocyanins were detected. Anthocyanins, proanthocyanidins and flavonol glycosides were prevalent in bilberry, blackcurrant and crowberry juice active FII and FIII fractions. Comparable amounts of sugars and titratable acids were present in all the three berry juice fractions of different size. The results achieved indicate that the high molecular size fractions of lingonberry, bilberry, blackcurrant and crowberry juices have antiaggregation potential, which is associated to their polyphenolic content. kaisu.riihinen@uef.fi (Riihinen, Kaisu Ristiina) anu.ryynanen@uef.fi (Ryynanen, Anu) marko.toivanen@uef.fi (Toivanen, Marko) eija.kononen@utu.fi (Kononen, Eija) riitta.torronen@uef.fi (Torronen, Riitta) carina.tikkanen-kaukanen@uef.fi (Tikkanen-Kaukanen, Carina) University of Eastern Finland, Department of Biosciences - P.O. Box 1627--> , FIN-70211 Kuopio--> - 70211 - Kuopio - FINLAND (Riihinen, Kaisu Ristiina) University of Illinois at Chicago, College of Pharmacy - 833 South Wood Street--> - 60612-7231 - Chicago - UNITED STATES (Riihinen, Kaisu Ristiina) University of Eastern Finland, Clinical Nutrition - Kuopio - FINLAND (Ryynanen, Anu) University of Eastern Finland, School of Pharmacy - Kuopio - FINLAND (Toivanen, Marko) University of Turku, Institute of Dentistry - Turku - FINLAND (Kononen, Eija) University of Eastern Finland, Clinical Nutrition - Kuopio - FINLAND (Torronen, Riitta) University of Eastern Finland, Institute of Public Health and Clinical Nutrition - PO Box 1627--> - 70211 - Kuopio - FINLAND (Tikkanen-Kaukanen, Carina) FINLAND UNITED STATES