[P3-2-29] Exploration of matcha-derived compounds responsible for growth inhibition and autoaggregation of Porphyromonas gingivalis (Pg)
Keywords:Porphyromonas gingivalis、抹茶、ポリフェノール
OBJECTIVES: Matcha, a product of Camellia sinensis, causes growth inhibition and autoaggregation of Pg, but the components from matcha resposible for these activities and the mechanisms are unknown. The aim of this study was to isolate compounds from Matcha and elucidate the mechanisms involved in Pg growth inhibition and autoaggregation.
METHODS: Pg ATCC 33277 (wild strain) and the 3 isogenic fimbria mutants (FimA-, Mfa1, and FimA-Mfa1-) was used in this study. Matcha polyphenol crude extract and isolated compounds were tested for Pg growth inhibition and auto-aggregation.
RESULTS: Total matcha polyphenols are composed of Epigallocatchin-gallate (57.3%), Epigallocatechin (18.4%), Epicatechin-gallate (8.6%), Epicatechin (3.5%), and so on. First, when the polyphenol crude extracts were mixed with Pg, the wild-type and Mfa1 mutant strains were strongly aggregated, while FimA- and FimA-Mfa- were not. All nine polyphenols isolated agglutinated the wild strain and no difference was observed in the agglutinating activity of each polyphenol. In Pg growth assay, Epigallocatechin (MIC=250 µM) and Epigallocatechin-Gallate (250 µM), Epigallocatechin Gallocatechin-gallate (250 µM) showed strong growth inhibitory effects, while Epicatechin (>500 µM) and Epicatechin-gallate (>500 µM) that lack galloyl group did not show the inhibitory effect.
CONCLUSIONS: Matcha polyphenols aggregate Pg in a FimA-dependent manner. We suggest the presence of galloyl groups in matcha catechins were associated with growth inhibition of Pg.
[Co-invesitigators: Naoki Narisawa, Ayami Takatsuka (Nihon Univ.) Tsuyoshi Ikeda (Sojo Univ.)]
METHODS: Pg ATCC 33277 (wild strain) and the 3 isogenic fimbria mutants (FimA-, Mfa1, and FimA-Mfa1-) was used in this study. Matcha polyphenol crude extract and isolated compounds were tested for Pg growth inhibition and auto-aggregation.
RESULTS: Total matcha polyphenols are composed of Epigallocatchin-gallate (57.3%), Epigallocatechin (18.4%), Epicatechin-gallate (8.6%), Epicatechin (3.5%), and so on. First, when the polyphenol crude extracts were mixed with Pg, the wild-type and Mfa1 mutant strains were strongly aggregated, while FimA- and FimA-Mfa- were not. All nine polyphenols isolated agglutinated the wild strain and no difference was observed in the agglutinating activity of each polyphenol. In Pg growth assay, Epigallocatechin (MIC=250 µM) and Epigallocatechin-Gallate (250 µM), Epigallocatechin Gallocatechin-gallate (250 µM) showed strong growth inhibitory effects, while Epicatechin (>500 µM) and Epicatechin-gallate (>500 µM) that lack galloyl group did not show the inhibitory effect.
CONCLUSIONS: Matcha polyphenols aggregate Pg in a FimA-dependent manner. We suggest the presence of galloyl groups in matcha catechins were associated with growth inhibition of Pg.
[Co-invesitigators: Naoki Narisawa, Ayami Takatsuka (Nihon Univ.) Tsuyoshi Ikeda (Sojo Univ.)]