Identification of organic acids in Cichorium intybus inhibiting virulence-related properties of oral pathogenic bacteria

Adele Papetti; Dora Mascherpa; Chiara Carazzone; Monica Stauder; David A. Spratt; Michael Wilson; Jonathan Pratten; Lena Ciric; Peter Lingström; Egija Zaura; Ervin Weiss; Itzak Ofek; Caterina Signoretto; Carla Pruzzo; Gabriella Gazzani

doi:10.1016/j.foodchem.2012.10.148

Identification of organic acids in Cichorium intybus inhibiting virulence-related properties of oral pathogenic bacteria

Adele Papetti, Dora Mascherpa, Chiara Carazzone, Monica Stauder, David A. Spratt, Michael Wilson, Jonathan Pratten, Lena Ciric, Peter Lingström, Egija Zaura, Ervin Weiss, Itzak Ofek, Caterina Signoretto, Carla Pruzzo, Gabriella Gazzani^*

^*Corresponding author for this work

Clinical Microbiology and Immunology

Research output: Contribution to journal › Article › peer-review

38 Scopus citations

Abstract

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/MS² 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.

Original language	English
Pages (from-to)	1706-1712
Number of pages	7
Journal	Food Chemistry
Volume	138
Issue number	2-3
DOIs	https://doi.org/10.1016/j.foodchem.2012.10.148
State	Published - 1 Jun 2013

Funding

Funders	Funder number
Sixth Framework Programme

Keywords

Adhesion
Anti-caries and anti-gingivitis activities
Biofilm
Cichorium intybus
Nutraceuticals
Organic acids

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10.1016/j.foodchem.2012.10.148

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Papetti, A., Mascherpa, D., Carazzone, C., Stauder, M., Spratt, D. A., Wilson, M., Pratten, J., Ciric, L., Lingström, P., Zaura, E., Weiss, E., Ofek, I., Signoretto, C., Pruzzo, C., & Gazzani, G. (2013). Identification of organic acids in Cichorium intybus inhibiting virulence-related properties of oral pathogenic bacteria. Food Chemistry, 138(2-3), 1706-1712. https://doi.org/10.1016/j.foodchem.2012.10.148

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title = "Identification of organic acids in Cichorium intybus inhibiting virulence-related properties of oral pathogenic bacteria",

abstract = "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/MS2 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.",

keywords = "Adhesion, Anti-caries and anti-gingivitis activities, Biofilm, Cichorium intybus, Nutraceuticals, Organic acids",

author = "Adele Papetti and Dora Mascherpa and Chiara Carazzone and Monica Stauder and Spratt, {David A.} and Michael Wilson and Jonathan Pratten and Lena Ciric and Peter Lingstr{\"o}m and Egija Zaura and Ervin Weiss and Itzak Ofek and Caterina Signoretto and Carla Pruzzo and Gabriella Gazzani",

note = "Funding Information: The research leading to these results has received funding from the European Union{\textquoteright}s Sixth Framework Programme (FP6) under the Contract No. FOOD-CT-2006-036210 (Project NUTRIDENT). ",

year = "2013",

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doi = "10.1016/j.foodchem.2012.10.148",

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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 2013, 'Identification of organic acids in Cichorium intybus inhibiting virulence-related properties of oral pathogenic bacteria', Food Chemistry, vol. 138, no. 2-3, pp. 1706-1712. https://doi.org/10.1016/j.foodchem.2012.10.148

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T1 - Identification of organic acids in Cichorium intybus inhibiting virulence-related properties of oral pathogenic bacteria

AU - Papetti, Adele

AU - Mascherpa, Dora

AU - Carazzone, Chiara

AU - Stauder, Monica

AU - Spratt, David A.

AU - Wilson, Michael

AU - Pratten, Jonathan

AU - Ciric, Lena

AU - Lingström, Peter

AU - Zaura, Egija

AU - Weiss, Ervin

AU - Ofek, Itzak

AU - Signoretto, Caterina

AU - Pruzzo, Carla

AU - Gazzani, Gabriella

N1 - Funding Information: The research leading to these results has received funding from the European Union’s Sixth Framework Programme (FP6) under the Contract No. FOOD-CT-2006-036210 (Project NUTRIDENT).

PY - 2013/6/1

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N2 - 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/MS2 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.

AB - 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/MS2 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.

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KW - Anti-caries and anti-gingivitis activities

KW - Biofilm

KW - Cichorium intybus

KW - Nutraceuticals

KW - Organic acids

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AN - SCOPUS:84873722602

SN - 0308-8146

VL - 138

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EP - 1712

JO - Food Chemistry

JF - Food Chemistry

IS - 2-3

ER -

Identification of organic acids in Cichorium intybus inhibiting virulence-related properties of oral pathogenic bacteria

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