IADR Abstract Archives
Cranberry Extract Reduces Adhesion of Pathogens in In-vitro Biofilms
Objectives: The aim of the present study was to evaluate the possible capacity of cranberry extracts to inhibit the adhesion of different subgingival bacterial species on hydroxyapatite surfaces, developed in a multispecies biofilm in vitro.
Methods: The present study evaluated the effect of a low concentration of cranberry extract, 0.2 mg mL-1, in the first six hours of evolution of a multispecies biofilm in vitro on hydroxyapatite surface, including initial (Streptococcus oralis and Actinomyces naeslundii), early (Veillonella parvula), secondary (Fusobacterium nucleatum) and late colonizers (Porphyromonas gingivalis and Aggregatibacter actinomycetemcomitans). Phosphate buffer saline and 4% dimethyl sulfoxide (used to dissolved cranberry extract in distilled water) were used as controls. Morphological characteristic of the biofilms [thickness (µm) and bacterial viability] were studied by different microscopy modalities. Quantitative Polymerase Chain Reaction was used to assess the effect of the extract on bacterial load: colony forming unit per milliliter (CFU mL-1). Experiments were repeated two times with trios of biofilms for each analysis (N=6). Analysis of variance and post-hoc testing with Bonferroni correction were used. Results were considered statistically significant at p<0.05.
Results: The incorporation of the six bacterial species was reduced by the action of cranberry extract in the first hours of evolution in an in vitro biofilm model. Reductions above 90.0% in bacterial counts were observed in the biofilms in contact with the cranberry extract, without affecting bacterial viability. P. gingivalis was the bacterial species whose adhesion was most affected by the action of the extract, reaching 1.9x103 [standard deviation (SD) = 8.9x102] CFU mL-1 when it was in contact with the cranberry, compared to 2.0x105 (SD = 1.2x105) CFU mL-1 in control biofilms (p=0.03).
Conclusions: The result revealed that cranberry extract significantly reduced bacterial adhesion in the first hours of evolution of biofilms, without affecting bacterial viability, so its use could have beneficial effects on oral health.
Methods: The present study evaluated the effect of a low concentration of cranberry extract, 0.2 mg mL-1, in the first six hours of evolution of a multispecies biofilm in vitro on hydroxyapatite surface, including initial (Streptococcus oralis and Actinomyces naeslundii), early (Veillonella parvula), secondary (Fusobacterium nucleatum) and late colonizers (Porphyromonas gingivalis and Aggregatibacter actinomycetemcomitans). Phosphate buffer saline and 4% dimethyl sulfoxide (used to dissolved cranberry extract in distilled water) were used as controls. Morphological characteristic of the biofilms [thickness (µm) and bacterial viability] were studied by different microscopy modalities. Quantitative Polymerase Chain Reaction was used to assess the effect of the extract on bacterial load: colony forming unit per milliliter (CFU mL-1). Experiments were repeated two times with trios of biofilms for each analysis (N=6). Analysis of variance and post-hoc testing with Bonferroni correction were used. Results were considered statistically significant at p<0.05.
Results: The incorporation of the six bacterial species was reduced by the action of cranberry extract in the first hours of evolution in an in vitro biofilm model. Reductions above 90.0% in bacterial counts were observed in the biofilms in contact with the cranberry extract, without affecting bacterial viability. P. gingivalis was the bacterial species whose adhesion was most affected by the action of the extract, reaching 1.9x103 [standard deviation (SD) = 8.9x102] CFU mL-1 when it was in contact with the cranberry, compared to 2.0x105 (SD = 1.2x105) CFU mL-1 in control biofilms (p=0.03).
Conclusions: The result revealed that cranberry extract significantly reduced bacterial adhesion in the first hours of evolution of biofilms, without affecting bacterial viability, so its use could have beneficial effects on oral health.