Asset Details
Do you wish to reserve the book?
Potential Oral Health Care Agent from Coffee against Virulence Factor of Periodontitis
Hey, we have placed the reservation for you!
By the way, why not check out events that you can attend while you pick your title.
Oops! Something went wrong.
Looks like we were not able to place the reservation. Kindly try again later.
Are you sure you want to remove the book from the shelf?
Potential Oral Health Care Agent from Coffee against Virulence Factor of Periodontitis
Do you wish to request the book?
Potential Oral Health Care Agent from Coffee against Virulence Factor of Periodontitis
Please be aware that the book you have requested cannot be checked out. If you would like to checkout this book, you can reserve another copy
We have requested the book for you!
Your request is successful and it will be processed during the Library working hours. Please check the status of your request in My Requests.
Oops! Something went wrong.
Looks like we were not able to place your request. Kindly try again later.
Journal Article
Potential Oral Health Care Agent from Coffee against Virulence Factor of Periodontitis
2019
Overview
Background: Coffee is a major dietary source of polyphenols. Previous research found that coffee had a protective effect on periodontal disease. In this study, we aimed to investigate whether coffee extract and its primary phenolic acid, chlorogenic acid, affect the growth and protease activity of a periodontopathogen Porphyromonas gingivalis (P. gingivalis). Methods: Coffee extract and chlorogenic acid were prepared by a two-fold serial dilution. The turbid metric test and plate count method were used to examine the inhibitory effects of chlorogenic acid on P. gingivalis. The time-kill assay was used to measure changes in the viability of P. gingivalis after exposure to chlorogenic acid for 0–24 h. The protease activity of P. gingivalis was analyzed using the optical density of a chromogenic substrate. Results: As a result, the minimum inhibitory concentration (MIC) of chlorogenic acid was 4 mg/mL, and the minimum bactericidal concentration was 16 mg/mL. Chlorogenic acid at concentrations above MIC resulted in a longer-lasting inhibitory effect on P. gingivalis viability and significantly reduced associated protease activity. The coffee extract showed antibacterial activity as observed by the disk diffusion test, whereas these inhibitory effects were not affected by different roast degrees of coffee. Conclusions: Collectively, our novel findings indicate that chlorogenic acid not only has antimicrobial activity but also reduced the protease activity of P. gingivalis. In addition, coffee extract inhibits the proliferation of P. gingivalis, which may partly be attributed to the effect of chlorogenic acid.
Publisher
MDPI AG,MDPI
Subject
/ Acids
/ Anti-Bacterial Agents - isolation & purification
/ Anti-Bacterial Agents - pharmacology
/ Bacterial Proteins - metabolism
/ Bacteroidaceae Infections - microbiology
/ Bacteroidaceae Infections - prevention & control
/ Cancer
/ Chlorogenic Acid - isolation & purification
/ Chlorogenic Acid - pharmacology
/ Coffee
/ disk diffusion antimicrobial test
/ Disk Diffusion Antimicrobial Tests
/ Microbial Viability - drug effects
/ minimum inhibitory concentration
/ Peptide Hydrolases - metabolism
/ Periodontitis - drug therapy
/ Periodontitis - microbiology
/ Plant Extracts - isolation & purification
/ Plant Extracts - pharmacology
/ Porphyromonas gingivalis - drug effects
/ Porphyromonas gingivalis - enzymology
