Species, roasting degree and decaffeination influence the antibacterial activity of coffee against Streptococcus mutans

被引：49

作者：

Antonio, Andrea G. ^{[2
]}

Moraes, Renata S. ^{[2
]}

Perrone, Daniel ^{[1
]}

Maia, Lucianne C. ^{[2
]}

Santos, Katia Regina N. ^{[3
]}

Iorio, Natalia L. P. ^{[3
]}

Farah, Adriana ^{[1
]}

机构：

[1] Univ Fed Rio de Janeiro, Dept Bioquim, Inst Quim, Lab Bioquim Nutr & Alimentos, BR-21949900 Rio De Janeiro, RJ, Brazil

[2] Univ Fed Rio de Janeiro, Fac Odontol, Dept Odontopediat & Ortodontia, BR-21949900 Rio De Janeiro, RJ, Brazil

[3] Univ Fed Rio de Janeiro, Dept Med Microbiol, Inst Microbiol Prof Paulo de Goes, BR-21949900 Rio De Janeiro, RJ, Brazil

来源：

FOOD CHEMISTRY | 2010年 / 118卷 / 03期

关键词：

Coffee; Antibacterial activity; Biofilm; Anticariogenic activity; Streptococcus mutans; Chlorogenic acid; Trigonelline; Caffeine; BIOLOGICAL-ACTIVITY; CHLOROGENIC ACID; IDENTIFICATION; LACTONES; EXTRACTS; ARABICA;

D O I：

10.1016/j.foodchem.2009.05.063

中图分类号：

O69 [应用化学];

学科分类号：

070301 [无机化学];

摘要：

Coffee beverage has been associated with antibacterial activity against Streptococcus mutans, a cariogenic bacterium. This study aimed at identifying natural compounds in coffee that contribute to such activity and investigate the influence of species, roasting and decaffeination on it. Coffee chemical compounds and aqueous extracts of green and roasted regular and decaffeinated Coffea arabica and Coffea canephora beans were tested. MIC, biofilm inhibition and biofilm reduction results were correlated with the concentration of coffee compounds in the extracts. 5-Caffeoylquinic acid, trigonelline and caffeic acid solutions showed bacteriostatic activity (MIC = 0.8 mg/mL). Lighter and regular extracts showed higher inhibitory activity than darker and decaffeinated extracts, with an inverse correlation between bacterial colony-forming units and roasting degree. Only regular C. canephora extracts showed biofilm formation inhibition. The joint effect of chlorogenic acids, trigonelline and caffeine or other compounds removed by decaffeination seems to be one of the causes for coffee antibacterial activity against S. mutans. (C) 2009 Published by Elsevier Ltd.

引用

页码：782 / 788

页数：7

共 30 条

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