Influence of natural coffee compounds, coffee extracts and increased levels of caffeine on the inhibition of Streptococcus mutans

被引：42

作者：

Almeida, A. A. P. ^{[1
,2
]}

Naghetini, C. C. ^{[1
]}

Santos, V. R. ^{[3
]}

Antonio, A. G.

Farah, A. ^{[4
]}

Gloria, M. B. A. ^{[1
]}

机构：

[1] Univ Fed Minas Gerais, Fac Farm, LBqA Lab Bioquim Alimentos, BR-31270901 Belo Horizonte, MG, Brazil

[2] Univ FUMEC, Fac Ciencias Humanas Sociais & Saude, BR-30310190 Belo Horizonte, MG, Brazil

[3] Univ Fed Minas Gerais, Fac Odontol, Dept Clin Patol & Cirurgia Odontol, BR-31270901 Belo Horizonte, MG, Brazil

[4] Univ Fed Rio de Janeiro, Inst Nutr, Lab Quim & Bioatividade Alimentos, Nucleo Pesquisa Cafe Prof Luiz Carlos Trugo, BR-21941902 Rio De Janeiro, Brazil

来源：

FOOD RESEARCH INTERNATIONAL | 2012年 / 49卷 / 01期

关键词：

Coffea arabica; Brewing; Antibacterial activity; Streptococcus mutans; Caffeine; ANTIBACTERIAL ACTIVITY; POLYPHENOLS;

D O I：

10.1016/j.foodres.2012.07.026

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The inhibition of Streptococcus mutans by Coffea arabica extracts incorporated or not with natural coffee compounds was investigated by the disk diffusion method. Additionally, the turbidimetric test was used to verify the influence of caffeine concentration on the inhibition of S. mutans. Extracts of different samples of Arabica coffee showed antibacterial activity against S. mutans. The inhibitory effect was not affected by the brewing method (filtered or espresso) or by the different Arabica coffee samples. Plain caffeine, trigonelline, caffeic acid, protocatechuic acid and chlorogenic acid at 2.0 mg/mL provided similar antimicrobial effect against S. mutans. However, there was an increase in the antibacterial activity when these compounds were added to the coffee extract, except for chlorogenic acid which did not affect the inhibitory effect. Caffeine at concentrations found in Arabica beverages inhibited S. mutans temporarily, whereas higher caffeine concentrations provided a stronger and longer lasting inhibition. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：459 / 461

页数：3

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