Comparative study of the effect of green and roasted water extracts of mate (Ilex paraguariensis) on glucosyltransferase activity of Streptococcus mutans.

Autor: Battagim J; São Francisco University (USF) , Bragança Paulista, SP , Brazil., Souza VT, Miyasaka NR, Cunha IB, Sawaya AC, Fernandes AM, Eberlin MN, Ribeiro ML, Carvalho Pde O
Jazyk: angličtina
Zdroj: Journal of enzyme inhibition and medicinal chemistry [J Enzyme Inhib Med Chem] 2012 Apr; Vol. 27 (2), pp. 232-40. Date of Electronic Publication: 2011 Jun 10.
DOI: 10.3109/14756366.2011.585986
Abstrakt: Glucosyltransferase (GTF) plays an important role in the development of dental caries. This study was carried out to compare the efficiency of green mate (GM) and roasted mate (RM) water extracts, drinks rich in polyphenolic compounds consumed in the subtropical region of South America, on the extracellular GTF activity from Streptococcus mutans. The RM extract exhibited a greater inhibitory effect (IC₅₀ of 10 mg/mL) despite presenting lower polyphenolic content. The kinetic analysis showed that there were significant differences (P < 0.05) between the extracts with respect to the values for K(m) and K(i), whereas the values for V(max) were the same, implying the competitive nature of GTF inhibition. GTF activity was also measured using selected polyphenols as inhibitors, and the most effective inhibitors were rutin and caffeoylshikimic acid. The characterization of the extracts by ESI-MS and UPLC-MS showed that the compounds formed during roasting, possibly shikimic acid derivatives and other unindentified compounds formed by the Maillard reaction, appeared to contribute to the inhibition of GTF activity.
Databáze: MEDLINE
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