Whey fermented by Enterococcus faecalis M157 exhibits antiinflammatory and antibiofilm activities against oral pathogenic bacteria

Dahyun Song,Han Bin Lee,Geun-Bae Kim,Seok-Seong Kang

doi:10.3168/jds.2021-21233

Abstract

The aim of the present study was to investigate the antiinflammatory and antibiofilm effects of whey fermented by Enterococcus faecalis M157 (M157-W) against oral pathogenic bacteria. The M157-W significantly inhibited IL-1β, IL-6, and nitric oxide induced by the lipopolysaccharide of Porphyromonas gingivalis in RAW 264.7 cells. The M157-W also inhibited the production of IL-1β and IL-8 in human periodontal ligament cells. Treatment with M157-W suppressed the phosphorylation of mitogen-activated protein kinases as well as the activation of nuclear factor-κB in RAW 264.7 cells stimulated by P. gingivalis lipopolysaccharide. Furthermore, M157-W dose-dependently inhibited Streptococcus mutans biofilm, whereas unfermented whey did not inhibit the biofilm. Treatment with M157-W significantly suppressed gtfB, gtfC, and gtfD gene expression in S. mutans compared with the control (0 μg/mL), indicating that M157-W inhibits S. mutans biofilm formation by reducing the synthesis of extracellular polymeric substances. Collectively, these results suggest that M157-W has antiinflammatory and antibiofilm activities against oral pathogenic bacteria.

Highlights

Milk predominantly consists of 2 major proteins, casein and whey, which account for approximately 80 and 20% of the total protein in milk, respectively (Zhou et al, 2015)
Since it is known that E. faecalis has beneficial effects on improving human health during fermentation, we investigated the inhibition P. gingivalis LPS-induced inflammatory responses and biofilm formation by S. mutans using whey fermented by E. faecalis M157
Nitric oxide production decreased at 12 and 24 h in the presence of M157-W (Figure 2F). These results suggest that M157-W most effectively reduced the protein levels of IL-1β, IL-6, and nitric oxide (NO) at 24 h of incubation

Summary

Introduction

Milk predominantly consists of 2 major proteins, casein and whey, which account for approximately 80 and 20% of the total protein in milk, respectively (Zhou et al, 2015). The most common oral diseases, periodontitis and dental caries, are crucially involved as a major cause of tooth loss in adults (Strauss et al, 2019). Periodontitis is a chronic inflammation caused by multiple pathogenic bacteria, including Porphyromonas gingivalis, which is considered the main pathogen involved in the development of chronic periodontitis. Lipopolysaccharide of P. gingivalis is a major virulence factor for chronic periodontitis because it has been shown to induce the release of inflammatory mediators, such as IL-1β, IL-6, and nitric oxide (NO) (Nativel et al, 2017; Zhang et al, 2018). Dental caries is readily caused by formation of Streptococcus mutans biofilm accompanied with acidification and demineralization (Pitts et al, 2017). To enhance biofilm formation on tooth surfaces, S. mutans synthesizes glucosyltransferases that produce extracellular polymeric substances (EPS) by mixing insoluble and soluble glu-

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