Sánchez María C, Ribeiro-Vidal Honorato, Bartolomé Begoña, Figuero Elena, Moreno-Arribas M Victoria, Sanz Mariano, Herrera David
ETEP (Etiology and Therapy of Periodontal Diseases) Research Group, University Complutense of Madrid, Plaza Ramón y Cajal s/n, 28040 Madrid, Spain.
Institute of Food Science Research (CIAL), CSIC-UAM, c/ Nicolás Cabrera 9, 28049 Madrid, Spain.
Foods. 2020 Feb 24;9(2):246. doi: 10.3390/foods9020246.
The worrying rise in antibiotic resistances emphasizes the need to seek new approaches for treating and preventing periodontal diseases. The purpose of this study was to evaluate the antibacterial and anti-biofilm activity of cranberry in a validated in vitro biofilm model. After chemical characterization of a selected phenolic-rich cranberry extract, its values for minimum inhibitory concentration and minimum bactericidal concentration were calculated for the six bacteria forming the biofilm (, , , , , and ). Antibacterial activity of the cranberry extract in the formed biofilm was evaluated by assessing the reduction in bacteria viability, using quantitative polymerase chain reaction (qPCR) combined with propidium monoazide (PMA), and by confocal laser scanning microscopy (CLSM), and anti-biofilm activity by studying the inhibition of the incorporation of different bacteria species in biofilms formed in the presence of the cranberry extract, using qPCR and CLSM. In planktonic state, bacteria viability was significantly reduced by cranberry ( < 0.05). When growing in biofilms, a significant effect was observed against initial and early colonizers ( ( ≤ 0.017), ( = 0.006) and ( = 0.010)) after 30 or 60 s of exposure, while no significant effects were detected against periodontal pathogens (, or ( > 0.05)). Conversely, cranberry significantly ( < 0.001 in all cases) interfered with the incorporation of five of the six bacteria species during the development of 6 h-biofilms, including , , and . It was concluded that cranberry had a moderate antibacterial effect against periodontal pathogens in biofilms, but relevant anti-biofilm properties, by affecting bacteria adhesion in the first 6 h of development of biofilms.
抗生素耐药性令人担忧的上升凸显了寻求治疗和预防牙周疾病新方法的必要性。本研究的目的是在经过验证的体外生物膜模型中评估蔓越莓的抗菌和抗生物膜活性。在对选定的富含酚类的蔓越莓提取物进行化学表征后，计算了其对形成生物膜的六种细菌（ 、 、 、 、 和 ）的最低抑菌浓度和最低杀菌浓度值。通过使用定量聚合酶链反应（qPCR）结合单叠氮化丙锭（PMA）评估细菌活力的降低，并通过共聚焦激光扫描显微镜（CLSM）来评估蔓越莓提取物在形成的生物膜中的抗菌活性，通过使用qPCR和CLSM研究在蔓越莓提取物存在下形成的生物膜中不同细菌种类掺入的抑制情况来评估抗生物膜活性。在浮游状态下，蔓越莓显著降低了细菌活力（ < 0.05）。当在生物膜中生长时，在暴露30或60秒后，观察到对初始和早期定植菌有显著影响（ （≤ 0.017）， （ = 0.006）和 （ = 0.010）），而对牙周病原体（ 、 或 （ > 0.05））未检测到显著影响。相反，蔓越莓在6小时生物膜形成过程中显著（在所有情况下 < 0.001）干扰了六种细菌中的五种的掺入，包括 、 和 。得出的结论是，蔓越莓对生物膜中的牙周病原体具有中等抗菌作用，但通过在生物膜形成的前6小时影响细菌粘附而具有相关的抗生物膜特性。
