期刊
FOOD CHEMISTRY
卷 126, 期 4, 页码 1565-1570出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2010.12.005
关键词
Acidogenicity; Aciduricity; Adherence; Biofilm; Curcuminoids; Streptococcus mutans; Turmeric
资金
- Ministry of Education, Science and Technology [2009-0071090]
- National Research Foundation of Korea [2009-0071090] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
Turmeric has long been used as a colouring and flavouring agent for foods. Curcuminoids are the main component of turmeric and have a range of pharmacological activities. In this study, a fraction that could show anti-biofilm activity was separated from turmeric, based on a comparison of curcuminoid content and anti-acidogenic activity against Streptococcus mutans, and the effects of the separated fraction and curcuminoids on the adherence ability of S. mutans and the physiological ability of S. mutans biofilms were examined at sub-minimum inhibitory concentration (MIC) levels. The separated fraction and curcuminoids had inhibitory effects on the sucrose-dependant adherence of S. mutans to saliva-coated hydroxyapatite (sHA) discs and the acidogenicity and aciduricity of S. mutans biofilms. These results suggest that the separated turmeric fraction and its components, curcuminoids, may be useful for controlling dental biofilms and subsequent dental caries formation. (C) 2010 Elsevier Ltd. All rights reserved.
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