Nakao Ryoma, Ikeda Tsuyoshi, Furukawa Soichi, Morinaga Yasushi
Department of Bacteriology I, National Institute of Infectious Diseases, Tokyo 162-8640, Japan.
Department of Pharmaceutical Sciences, Sojo University, Kumamoto 860-0082, Japan.
Pathogens. 2021 Oct 6;10(10):1286. doi: 10.3390/pathogens10101286.
Periodontal disease has become a serious public health problem, as indicated by accumulating evidence that periodontal disease is not only a major cause of tooth loss but is also associated with various systemic diseases. The present study assessed the anti-bacterial activities of three herbal products (curry leaf, clove, and cinnamon) against , a keystone pathogen for periodontal diseases. The curry leaf extract (CLE) showed the strongest growth inhibitory activity among them, and the activity was maintained even after extensive heat treatment. Of note, while clove and cinnamon extracts at sub-minimum inhibitory concentrations (sub-MICs) significantly enhanced the biofilm formation of , CLE at sub-MIC did not have any effect on the biofilm formation. The MIC of CLE against was higher than those against a wide range of other oral bacterial species. cells were completely killed within 30 min after treatment with CLE. Spatiotemporal analysis using high-speed atomic force microscopy revealed that CLE immediately triggered aberrant membrane vesicle formation on the bacterial surface. Bacterial membrane potential assay revealed that CLE induced depolarization of the bacterial membrane. Taken together, these findings suggest the mechanism behind early bactericidal activity of CLE and its therapeutic applicability in patients with periodontal diseases.
越来越多的证据表明，牙周病不仅是牙齿脱落的主要原因，还与多种全身性疾病有关，牙周病已成为一个严重的公共卫生问题。本研究评估了三种草药产品（咖喱叶、丁香和肉桂）对牙周病关键病原体的抗菌活性。咖喱叶提取物（CLE）在它们当中表现出最强的生长抑制活性，并且即使经过长时间热处理该活性仍能保持。值得注意的是，虽然丁香和肉桂提取物在亚最小抑菌浓度（亚MICs）时显著增强了的生物膜形成，但亚MIC的CLE对生物膜形成没有任何影响。CLE对的MIC高于对多种其他口腔细菌种类的MIC。用CLE处理后30分钟内细胞被完全杀死。使用高速原子力显微镜的时空分析表明，CLE立即引发细菌表面异常膜泡形成。细菌膜电位测定表明，CLE诱导细菌膜去极化。综上所述，这些发现揭示了CLE早期杀菌活性背后的机制及其在牙周病患者中的治疗适用性。
