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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Comparative study of the effect of green and roasted water extracts of mate (Ilex paraguariensis) on glucosyltransferase activity of Streptococcus mutans

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Author(s):
Battagim, Jim [1] ; de Souza, Veronica Tricoli [1] ; Sato Miyasaka, Natalia Reiko [1] ; da Silva Cunha, Ildenize Barbosa [2] ; Sawaya, Alexandra Christine [3] ; Alves de Piloto Fernandes, Anna Maria [2] ; Eberlin, Marcos Nogueira [2] ; Ribeiro, Marcelo Lima [1] ; Carvalho, Patricia de Oliveira [1]
Total Authors: 9
Affiliation:
[1] Sao Francisco Univ USF, BR-12916900 Braganca Paulista, SP - Brazil
[2] Univ Estadual Campinas, ThoMSon Mass Spectrometry Lab, Inst Chem, UNICAMP, Campinas - Brazil
[3] Univ Estadual Campinas, Dept Plant Biol, Inst Biol, UNICAMP, Campinas - Brazil
Total Affiliations: 3
Document type: Journal article
Source: Journal of Enzyme Inhibition and Medicinal Chemistry; v. 27, n. 2, p. 232-240, APR 2012.
Web of Science Citations: 2
Abstract

Glucosyltransferase (GTF) plays an important role in the development of dental caries. This study was carried out to compare the efficiency of green mate (GM) and roasted mate (RM) water extracts, drinks rich in polyphenolic compounds consumed in the subtropical region of South America, on the extracellular GTF activity from Streptococcus mutans. The RM extract exhibited a greater inhibitory effect (IC50 of 10 mg/mL) despite presenting lower polyphenolic content. The kinetic analysis showed that there were significant differences (P < 0.05) between the extracts with respect to the values for Km and K-i, whereas the values for V-max were the same, implying the competitive nature of GTF inhibition. GTF activity was also measured using selected polyphenols as inhibitors, and the most effective inhibitors were rutin and caffeoylshikimic acid. The characterization of the extracts by ESI-MS and UPLC-MS showed that the compounds formed during roasting, possibly shikimic acid derivatives and other unindentified compounds formed by the Maillard reaction, appeared to contribute to the inhibition of GTF activity. (AU)

FAPESP's process: 09/10548-8 - Kinetic parameters and effects of inhibitors on glucosyltransferase activity
Grantee:Verônica Trícoli de Souza
Support Opportunities: Scholarships in Brazil - Scientific Initiation