title: Effect of barley coffee on the adhesive properties of oral streptococci.
abstract: Some beverages and foods protect tooth surfaces against Streptococcus mutans colonization. Adhesion of S. mutans is a crucial step in the initiation and development of dental caries. In this study, we showed that barley coffee (BC), a beverage made from roasted barley, interferes with S. mutans adsorption to hydroxyapatite (HA), and we identified its antiadhesive components. The effects of sublethal concentrations (sub-MICs) of BC on the adhesion of S. mutans to saliva-coated HA beads were assessed using three experimental approaches: (A) Beads were pretreated with BC before adding bacteria, (B) BC and bacteria were added to the beads simultaneously, and (C) streptococci grown in the presence of sub-MICs of BC were added to the beads. All treatments induced variable but significant inhibition of S. mutans sucrose-dependent and -independent adherence to HA. Similar results were obtained with other oral streptococci. BC components were fractioned by dialysis and gel filtration chromatography; the <1000 Da molecular mass (MM) fraction, which contains polyphenols, zinc, and fluoride ions, and the >1000 kDa MM fraction, which consists of a potent brown antioxidant, melanoidin, both displayed antiadhesive properties. High-MM melanoidin was not detected in unroasted barley, indicating that it forms during the roasting process. Results suggest that BC consumption may influence the colonization of tooth surfaces by cariogenic bacteria.
authors.affiliation: Department of Pharmaceutical Chemistry, University of Pavia, Faculty of Pharmacy, Via Taramelli 12, 27100 Pavia, Italy.
authors.forename: Adele
authors.initials: A
authors.lastname: Papetti
authors.forename: Carla
authors.initials: C
authors.lastname: Pruzzo
authors.forename: Maria
authors.initials: M
authors.lastname: Daglia
authors.forename: Pietro
authors.initials: P
authors.lastname: Grisoli
authors.forename: Alessandro
authors.initials: A
authors.lastname: Bacciaglia
authors.forename: Barbara
authors.initials: B
authors.lastname: Repetto
authors.forename: Cesare
authors.initials: C
authors.lastname: Dacarro
authors.forename: Gabriella
authors.initials: G
authors.lastname: Gazzani
mesh_terms: D000327:Adsorption; D000900:Anti-Bacterial Agents / Q000494:pharmacology; D001422:Bacterial Adhesion / Q000187:drug effects*; D001628:Beverages / Q000032:analysis*; D017886:Durapatite; D001467:Hordeum / Q000737:chemistry*; D006358:Hot Temperature; D012639:Seeds / Q000737:chemistry*; D013295:Streptococcus mutans / Q000187:drug effects / Q000502:physiology*; D013395:Sucrose / Q000494:pharmacology; D014070:Tooth / Q000382:microbiology
chemical_list: D000900:Anti-Bacterial Agents; D013395:Sucrose; D017886:Durapatite