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Abstract
This study aims to investigate six food additives (octanoic acid, decanoic acid, acesulfame K, aspartame, saccharin, and sucralose) used in foods for the elderly or people with dysphagia because of the effect of these food additives on Porphyromonas gingivalis (P. gingivalis), which is a keystone pathogen of periodontal diseases. The growth of P. gingivalis was inhibited by 5 mM octanoic acid, 1.25 mM decanoic acid, 1.25% acesulfame K, 0.0625% aspartame, 0.03125% saccharin, and 0.625% sucralose. In addition, these food additives showed bactericidal activity for planktonic P. gingivalis (5 mM octanoic acid, 5 mM decanoic acid, 0.25% aspartame, 0.25% saccharin, and 5% sucralose). Moreover, biofilm formation was inhibited by 10 mM octanoic acid, 10 mM decanoic acid, 10% acesulfame K, 0.35% aspartame, 0.5% saccharin, and 7.5% sucralose. Moreover, the same concentration of these food additives without aspartame killed P. gingivalis in the biofilm. Aspartame and sucralose did not show cytotoxicity to human cell lines at concentrations that affected P. gingivalis. These findings may be useful in clarifying the effects of food additives on periodontopathogenic bacteria.
Highlights
Periodontal disease is an inflammatory disease caused by infection with periodontopathogenic bacteria [1,2,3]
The results showed that medium-chain fatty acids inhibited growth in a concentration-dependent manner, starting from 5 mM for octanoic acid and 1.25 mM for decanoic acid (Figure 1A)
The Minimum Inhibitory Concentration (MIC) of octanoic acid were more than 10 mM, decanoic acid 2.5 mM, Pathogens 2021a, c10e,sxulfame K 5%, aspartame 0.25%, saccharin 0.125%, and sucralose 7.5%
Summary
Periodontal disease is an inflammatory disease caused by infection with periodontopathogenic bacteria [1,2,3]. It is a disease of the gingiva and periodontal tissues. The long-term presence of periodontopathogenic bacteria in the oral cavity causes inflammation of the gingiva and further destruction of periodontal tissue. The prevalence of periodontal disease is about 45% to 50% of adults in the mild form and becomes more than 60% in over 65-aged people. There are three risk factors for periodontal disease: environmental factors, such as smoking, nutrition, and alcohol consumption; host factors, such as diabetes and aging; and bacterial factors, such as periodontopathogenic bacteria. A relationship between periodontopathogenic bacteria and various systemic diseases, such as aspiration pneumonia, osteoporosis, and cardiovascular diseases, has been strongly suggested [5,6,7,8,9,10,11,12]
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