Effects of a high-molecular-weight cranberry fraction on growth, biofilm formation and adherence of Porphyromonas gingivalis.
The Journal of Antimicrobial Chemotherapy. 2006 August;58(2):439-43
The bacteria Porphyromonas gingivalis is a gram-negative oral anaerobe which is associated with periodontal disease or Periodontitis. This disease involves inflammation and infection of the ligaments and bones that support the teeth. Other studies have shown that cranberry juice can prevent the attachment of pathogens to tissues and improve dental health. The aim of this study was to investigate the effect of high molecular weight phytochemicals from cranberry on the growth, biofilm formation and adherence properties of Porphyromonas gingivalis. The researchers found that the cranberry phytochemicals inhibited biofilm formation by Porphyromonas gingivalis but had no direct effect on their growth and viability. They concluded that cranberry phytochemicals may help to prevent and treat periodontitis by reducing colonization of periodontal sites by Porphyromonas gingivalis.
Anti-inflammatory Activity of a High-molecular-weight Cranberry Fraction on Macrophages Stimulated by Lipopolysaccharides from Periodontopathogens.
Journal of Dental Research. 2006 March;85(3):235-9
Periodontitis is an inflammatory disease resulting in destruction of tooth supporting tissues. This destruction is stimulated by the production of inflammatory cytokines by macrophages when they try to eliminate pathogens such as Actinobacillus actinomycetemcomitans, Fusobacterium nucleatum subsp. nucleatum, Porphyromonas gingivalis, Treponema denticola, Tannerella forsythia and Escherichia coli. The researchers found that cranberry phytochemicals inhibited the production of cytokines and that these phytochemicals could be used to prevent and treat periodontitis and improve dental health.
Inhibitory effects of cranberry polyphenols on formation and acidogenicity of Streptococcus mutans biofilms.
FEMS Microbiology Letters. 2006 April;257(1):50-6
The purpose of this study was to investigate different fractions of phytochemicals form cranberry fruit on their biological acitivity against Streptococcus mutans. The following fractions were studied: flavanols, anthocyanins and proanthocyanidins. The researchers measured the biofilm formation and acid production of Streptococcus mutans. They found that mainly the flavanols and proanthocyanidins reduced film formation and acid production, whereas anthocyanins showed no effects. The study concluded that proanthocyanidins and flavonols are the main active phytochemicals of cranberry against Streptococcus mutans.
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