Daglia M, Tarsi R, Papetti A, Grisoli P, Dacarro C, Pruzzo C, Gazzani Gabriella
Department of Pharmaceutical Chemistry, Faculty of Pharmacy, University of Pavia, via Taramelli 12, 27100 Pavia, Italy.
J Agric Food Chem. 2002 Feb 27;50(5):1225-9. doi: 10.1021/jf010958t.
Green and roasted coffees of the two most used species, Coffea arabica and Coffea robusta, several commercial coffee samples, and known coffee components were analyzed for their ability to interfere with Streptococcus mutans' sucrose-independent adsorption to saliva-coated hydroxyapatite (HA) beads. All coffee solutions showed high antiadhesive properties. The inhibition of S. mutans' adsorption to HA beads was observed both when coffee was present in the adsorption mixture and when it was used to pretreat the beads, suggesting that coffee active molecules may adsorb to a host surface, preventing the tooth receptor from interacting with any bacterial adhesions. Among the known tested coffee components, trigonelline and nicotinic and chlorogenic acids have been shown to be very active. Dialysis separation of roasted coffee components also showed that a coffee component fraction with 1000 Da < MW < 3500 Da, commonly considered as low MW coffee melanoidins, may sensibly contribute to the roasted coffee's antiadhesive properties. The obtained results showed that all coffee solutions have antiadhesive properties, which are due to both naturally occurring and roasting-induced molecules.
对两种最常用的咖啡品种——阿拉比卡咖啡和罗布斯塔咖啡的生豆和烘焙豆、几种商业咖啡样品以及已知的咖啡成分进行了分析，以研究它们干扰变形链球菌在唾液包被的羟基磷灰石（HA）珠上进行不依赖蔗糖吸附的能力。所有咖啡溶液均表现出较高的抗黏附特性。当咖啡存在于吸附混合物中以及用于预处理珠子时，均观察到变形链球菌对HA珠吸附的抑制作用，这表明咖啡中的活性分子可能吸附在宿主表面，从而阻止牙齿受体与任何细菌黏附相互作用。在所测试的已知咖啡成分中，葫芦巴碱、烟酸和绿原酸已被证明具有很强的活性。对烘焙咖啡成分进行透析分离还表明，分子量在1000 Da < MW < 3500 Da之间的咖啡成分部分（通常被认为是低分子量咖啡黑素）可能对烘焙咖啡的抗黏附特性有显著贡献。所得结果表明，所有咖啡溶液均具有抗黏附特性，这归因于天然存在的分子和烘焙产生的分子。
