Open AccessA high molecular mass cranberry constituent reduces mutans streptococci level in saliva and inhibits in vitro adhesion to hydroxyapatite
Author(s) -
Weiss Ervin I,
Kozlovsky Avital,
Steinberg Doron,
LevDor Ron,
Bar Ness Greenstein Ronit,
Feldman Mark,
Sharon Nathan,
Ofek Itzhak
Publication year - 2004
Publication title -
fems microbiology letters
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.899
H-Index - 151
eISSN - 1574-6968
pISSN - 0378-1097
DOI - 10.1016/s0378-1097(04)00035-7
Subject(s) - streptococcus mutans , saliva , streptococcus sobrinus , microbiology and biotechnology , chemistry , cranberry juice , adhesion , in vitro , in vivo , oral hygiene , bacteria , food science , dentistry , biology , medicine , biochemistry , genetics , urinary system , organic chemistry , endocrinology
Previous investigations showed that a high molecular mass, non‐dialyzable material (NDM) from cranberries inhibits the adhesion of a number of bacterial species and prevents the co‐aggregation of many oral bacterial pairs. In the present study we determined the effect of mouthwash supplemented with NDM on oral hygiene. Following 6 weeks of daily usage of cranberry‐containing mouthwash by an experimental group ( n =29 ), we found that salivary mutans streptococci count as well as the total bacterial count were reduced significantly (ANOVA, P <0.01 ) compared with those of the control ( n =30 ) using placebo mouthwash. No change in the plaque and gingival indices was observed. In vitro, the cranberry constituent inhibited the adhesion of Streptococcus sobrinus to saliva‐coated hydroxyapatite. The data suggest that the ability to reduce mutans streptococci counts in vivo is due to the anti‐adhesion activity of the cranberry constituent.