蔓越莓多酚：对抗龋齿的天然武器。
Cranberry Polyphenols: Natural Weapons against Dental Caries.
作者信息
Philip Nebu, Walsh Laurence J
机构信息
The University of Queensland School of Dentistry, Herston, Brisbane QLD 4006, Australia.
出版信息
Dent J (Basel). 2019 Mar 1;7(1):20. doi: 10.3390/dj7010020.
Abstract
Bioactive polyphenol components of cranberry () are known to have virulence attenuating effects against several cariogenic virulence properties responsible for dental caries pathogenesis. In particular, cranberry A-type proanthocyanidins and flavonols have demonstrated potent inhibitory effects against cariogenic virulence targets such as bacterial acidogenicity, aciduricity, glucan synthesis, and hydrophobicity. Cranberry phenols have the ability to disrupt these cariogenic virulence properties without being bactericidal, a key quality essential for retaining the benefits of the symbiotic resident oral microbiome and preventing the emergence of resistant microbes. This review discusses the cariostatic mechanisms of specific cranberry phytochemicals and their potential use as therapeutic agents against cariogenic bacteria in the prevention and control of dental caries.
摘要
蔓越莓中的生物活性多酚成分已知对导致龋齿发病的几种致龋毒力特性具有毒力减弱作用。特别是，蔓越莓A型原花青素和黄酮醇已对诸如细菌产酸性、耐酸性、葡聚糖合成和疏水性等致龋毒力靶点表现出强大的抑制作用。蔓越莓酚能够破坏这些致龋毒力特性而不具有杀菌作用，这是保留共生口腔微生物群益处并防止耐药微生物出现的关键特性。本综述讨论了特定蔓越莓植物化学物质的抑龋机制及其作为抗致龋细菌治疗剂在预防和控制龋齿方面的潜在用途。
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