Potential Oral Health Care Agent from Coffee Against Virulence Factor of Periodontitis.

Tsou Tsou,Yan Yan,Lin Lin,Yang Yang,Hu Hu

doi:10.3390/nu11092235

Tsou Tsou, Yan Yan + Show 3 more

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https://doi.org/10.3390/nu11092235

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Abstract

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.

Highlights

Periodontal disease is a common oral disease, affecting approximately 10–15% of adults worldwide, contributing to a large disease burden globally [1]
We investigated the susceptibility of the P. gingivalis strain ATCC 33277 to chlorogenic acid
We investigated the effects of coffee extract and chlorogenic acid on the growth and protease activity of Chlorogenic acid is a polyphenol that is found in fruits and vegetables; concentrations of chlorogenic acid are substantially greater in coffee [30,31,32]

Summary

Introduction

Periodontal disease is a common oral disease, affecting approximately 10–15% of adults worldwide, contributing to a large disease burden globally [1]. One Gram-negative anaerobic bacterium, Porphyromonas gingivalis (P. gingivalis), is known to contribute to the risk of this disease [2]. P. gingivalis is a major pathogen of periodontal disease, and it can colonize in subgingival sites, as well as invade periodontal tissue [2]. P. gingivalis colonization in subgingival sites may initiate the process of periodontal disease, subsequently activating other Gram-negative bacterial species [4]. 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

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