Species, roasting degree and decaffeination influence the antibacterial activity of coffee against Streptococcus mutans
Species, roasting degree and decaffeination influence the antibacterial activity of coffee against Streptococcus mutans
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DOI：
10.1016/j.foodchem.2009.05.063
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发表时间：
2010-02-01
期刊：
影响因子：
8.8
通讯作者：
Farah, Adriana
中科院分区：
文献类型：
--
作者：
Antonio, Andrea G.;Moraes, Renata S.;Farah, Adriana
咖啡饮料与对变形链球菌的抗菌活性有关，变形链球菌是一种致龋菌。这项研究旨在确定咖啡中有助于这种活性的天然化合物，并调查种类、烘焙和脱咖啡因对其的影响。对咖啡化学成分和绿豆、烘焙普通咖啡、脱咖啡因阿拉比卡咖啡和加拿大咖啡的水浸出物进行了测试。MIC、生物被膜抑制和生物被膜减少的结果与提取物中咖啡化合物的浓度有关。5-咖啡酰奎宁酸、胡芦巴碱和咖啡酸溶液具有抑菌活性(MIC=0.8 mg/mL)。浅色和规则的提取物比深色和无咖啡因的提取物具有更高的抑菌活性，细菌菌落形成单位与焙烧度呈负相关。只有普通的鸡冠花提取物有抑制生物被膜形成的作用。绿原酸、胡芦巴碱和咖啡因或其他通过脱咖啡因去除的化合物的联合作用似乎是咖啡对变形链球菌具有抗菌活性的原因之一。(C)爱思唯尔有限公司出版的2009年。
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.