Anthocyanin-rich Extracts Affect Coaggregation Among Oral Bacteria
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Date
2014-05
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The Ohio State University
Abstract
Objective: Oral biofilms have been implicated in the etiology of several diseases, including periodontitis, dental caries and oral cancer. Coaggregation is critical for biofilm formation, and a potential treatment target to disrupt in the progression to disease. Food-based chemotherapeutics, especially using anthocyanin rich extracts, are emerging as viable treatment options for these diseases since they are derived from readily available food sources. However, source-based differences between various anthocyanin rich foods have not been fully investigated. Therefore, the purpose of the present study was to investigate the effects of anthocyanin extracts from various food sources on oral bacterial coaggregation.
Methods: Anthocyanin-rich extracts were derived from strawberry, red grape, chokeberry and black raspberry and standardized. Early colonizing bacterial species (Actinomyces naeslundii, Streptococcus oralis, Streptococcus sanguis, Streptococcus mitis, and Veillonella parvula) and bridging species (Fusobacterium nucleatum) were grown to mid-log phase in Brain Heart Infusion medium, washed and resuspended in phosphate buffered saline (PBS), and diluted to an optical density of 1.0 at 650nm. Equal volumes of bacterial suspensions were combined in pairs either with or without anthocyanin conditioning and gently shaken for one hour. The optical density was measured before and after agitation. All assays were run in duplicates and replicated.
Results: Addition of red grape extracts significantly decreased coaggregation between Actinomyces naeslundii with Streptococcus oralis, Streptococcus sanguis, Streptococcus mitis, and Veillonella parvula when compared to controls. The addition of strawberry extracts increased coaggregation between Veillonella parvula with Actinomyces naeslundii, Streptococcus oralis, and Fusobacterium nucleatum.
Conclusion: The results demonstrate that anthocyanins from various fruits affect coaggregation of common oral bacteria in different ways and that this is dependent on the structure of the anthocyanins. Further work using different structures of anthocyanins derived form different fruits are needed to fully understand the potential of anthocyanins at affecting coaggregation and the formation of biofilms.
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Keywords
Anthocyanins, Coaggregation, Periodontitis, Strawberry, Black Raspberry, Red Grape