Naturally Occurring Phenolic Antibacterial Compounds Show Effectiveness against Oral Bacteria by a Quantitative Structure−Activity Relationship Study

Abstract

Natural and synthetic phenolic compounds were evaluated against oral bacteria. A quantitative structure-active relationship approach was applied to the germ-kill activity for a range of phenolic compounds. The lipophilicity and steric effects were found to be two key factors in determining germ-kill activity. The optimum lipophilicity, measured by the logarithm of the octanol/water partition coefficient, or log P, was found to be 5.5 for Fusobacterium nucleatum , a Gram-negative type of oral bacteria that causes bad breath. The optimum log P was found to be 7.9 for Streptococcus mutans , a Gram-positive type of oral bacteria that causes tooth decay. The steric effect of substituents ortho to the phenolic group was found to be critical in reducing antibacterial activity despite having increased lipid solubility approaching the optimum lipophilicity value. The antibacterial activity of phenolic compounds is likely exerted by multiple functions, primarily comes from its ability to act as a nonionic surface-active agent therefore disrupting the lipid-protein interface.