Instituto de Investigación en Ciencias de la Alimentación (CIAL) , CSIC-UAM , c/Nicolás Cabrera, 9 , 28049 Madrid , Spain.
Department of Health and Genomics, Center for Advanced Research in Public Health , FISABIO Foundation , 46020 Valencia , Spain.
J Agric Food Chem. 2018 Mar 7;66(9):2071-2082. doi: 10.1021/acs.jafc.7b05466. Epub 2018 Feb 21.
Several benefits have been described for red wine polyphenols and probiotic strains in the promotion of colonic metabolism and health. On the contrary, knowledge about their role in the management of oral health is still scarce. In this work, the antiadhesive capacity of selected red wine polyphenols and oenological extracts against the oral pathogens Porphyromonas gingivalis, Fusobacterium nucleatum, and Streptococcus mutans in an in vitro model of human gingival fibroblasts has been explored as well as their complementary action with the candidate oral probiotic Streptococcus dentisani. Results highlighted the antiadhesive capacity of caffeic and p-coumaric acids as well as grape seed and red wine oenological extracts. Both, caffeic and p-coumaric acids increased their inhibition potential against S. mutans adhesion when combined with S. dentisani. Additionally, UHPLC-MS/MS analysis demonstrated the oral metabolism of wine phenolics due to both, cellular and bacterial activity.
红酒多酚和益生菌菌株在促进结肠代谢和健康方面有许多益处。相反，关于它们在口腔健康管理中的作用的知识仍然很少。在这项工作中，研究了选定的红酒多酚和酿造型提取物对牙龈成纤维细胞体外模型中口腔病原体牙龈卟啉单胞菌、核梭杆菌和变形链球菌的抗粘附能力，以及它们与候选口腔益生菌变形链球菌的协同作用。结果突出了咖啡酸和对香豆酸以及葡萄籽和红酒酿造型提取物的抗粘附能力。咖啡酸和对香豆酸都增加了它们与变形链球菌联合使用时对变形链球菌粘附的抑制潜力。此外，UHPLC-MS/MS 分析表明，由于细胞和细菌的活性，葡萄酒酚类物质在口腔中有代谢。
