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Chicory and tooth decay



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Food Chem. 2013 Jun 1;138(2-3):1706-12. doi: 10.1016/j.foodchem.2012.10.148. Epub 2012 Nov 15.Identification of organic acids in Cichorium intybus inhibiting virulence-related properties of oral pathogenic bacteria. Papetti A, Mascherpa D, Carazzone C, Stauder M, Spratt DA, Wilson M, Pratten J, Ciric L, Lingström P, Zaura E, Weiss E, Ofek I, Signoretto C, Pruzzo C, Gazzani G.  Department of Drug Sciences, University of Pavia, Viale Taramelli 12, 27100 Pavia, Italy. adele.papetti@unipv.it

The low molecular mass (LMM) extract of Cichorium intybus var. silvestre (red chicory) has been shown to inhibit virulence-linked properties of oral pathogens including Streptococcus mutans, Actinomyces naeslundii and Prevotella intermedia. In the present study HPLC-DAD-ESI/MS(2) was used to investigate the compounds contained in this extract for their anti-virulence activity. The extract contained a number of components, including oxalic, succinic, shikimic and quinic acids, which interfere with the growth and virulence traits (i.e., biofilm formation, adherence to epithelial cells and hydroxyapatite) of oral pathogens involved in gingivitis and tooth decay. Succinic and quinic acid seem to be the most potent, mainly by interfering with the ability of oral pathogens to form biofilms (either through inhibition of their development or promotion of their disruption). Our findings suggest that one or more of these compounds may modulate plaque formation in vivo, which is a prerequisite for the development of both caries and gingivitis.

Copyright © 2012 Elsevier Ltd. All rights reserved.

PMID: 23411301

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