Inhibiting interspecies coaggregation of plaque bacteria with a cranberry juice constituent

Ervin I. Weiss, Roni Lev-Dor, Yoel Kashamn, Janina Goldhar, Nathan Sharon, Itzhak Ofek

Research output: Contribution to journalArticlepeer-review

Abstract

Dental plaque stability depends on bacterial adhesion to acquired pellicle, and on interspecies adhesion (or coaggregation). A high-molecular-weight cranberry constituent at 0.6 to 2.5 milligrams per milliliter reversed the coaggregation of 49 (58 percent) of 84 coaggregating bacterial pairs tested. It acted preferentially on pairs in which one or both members are gram-negative anaerobes frequently involved in periodontal diseases. Thus, the anticoaggregating cranberry constituent has the potential for altering the subgingival microbiota, resulting in conservative control of gingival and periodontal diseases. However, the high dextrose and fructose content of the commercially available cranberry juice makes it unsuitable for oral hygiene use, and the beneficial effect of the high-molecular-weight constituent requires animal and clinical studies.

Original languageEnglish
Pages (from-to)1719-1723
Number of pages5
JournalJournal of the American Dental Association
Volume129
Issue number12
DOIs
StatePublished - Dec 1998

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