Dental caries, together with gingivitis, is one the most prevalent infectious diseases of humans and is due to the accumulation of dental plaque (a biofilm produced by oral bacteria) on the tooth surface. Caries can be prevented with daily prophylactic measures that allowed to remove dental plaque, however such measures are often not correctly applied. Consequently, professional treatment is often required to remove or restore teeth affected by caries and this places a great burden on health care budgets, so that in 2000, the cost of oral healthcare in the European Union was approximately EUR 54 billion. Over the past three decades several studies have described the anticaries effect of foods and beverages, such as coffee, tea, cranberry juice1-3, whose consumption could help to maintain oral health. Our in progress research activities are focused on wine. The health benefits of moderate wine consumption are well documented, and have been associated with increased longevity and a diminished risk of cardiovascular and neurological diseases4. The protective effects of wine may be related to the combined effects of ethanol and non-alcoholic components, above all polyphenols, that are associated with beneficial physiologic effects, such as free radical scavenging, intracellular metal chelation, inhibition of transcription factors, and enzyme modulation ability5-6. The present study was undertaken 1) to explore the antibacterial activity of red wine against several strains of oral streptococci responsible for dental plaque formation and caries development, 2) to study the effect of the beverage on S. mutans adhesion to and detachment from hydroxyapatite (HA) beads and 3) to evaluate the in vitro and ex vivo inhibition of biofilm formation. The results showed that red wine exerts in vitro antibacterial activity against the tested pathogenic oral streptococci and induces postcontact effects against S. mutans. Succinic, malic, lactic, tartaric, citric, and acetic acid, which are found in grapes or are produced during malolactic fermentation, all exhibited antibacterial and postcontact activities and can therefore be collectively considered responsible for documented red wine antibacterial activity. Moreover, red wine strongly interferes with S. mutans adhesion to substrates such as HA beads, natural human teeth and plastic, promotes its detachment from HA, and powerfully inhibits in vitro biofilm formation revealable ex vivo by rare bacterial microcolonies. In conclusion, our data indicates that protection of the oral cavity from the cariogenic action of S. mutans may be another beneficial effect of the moderate consumption of red wine.

Red wine and oral health

DAGLIA, MARIA
2010-01-01

Abstract

Dental caries, together with gingivitis, is one the most prevalent infectious diseases of humans and is due to the accumulation of dental plaque (a biofilm produced by oral bacteria) on the tooth surface. Caries can be prevented with daily prophylactic measures that allowed to remove dental plaque, however such measures are often not correctly applied. Consequently, professional treatment is often required to remove or restore teeth affected by caries and this places a great burden on health care budgets, so that in 2000, the cost of oral healthcare in the European Union was approximately EUR 54 billion. Over the past three decades several studies have described the anticaries effect of foods and beverages, such as coffee, tea, cranberry juice1-3, whose consumption could help to maintain oral health. Our in progress research activities are focused on wine. The health benefits of moderate wine consumption are well documented, and have been associated with increased longevity and a diminished risk of cardiovascular and neurological diseases4. The protective effects of wine may be related to the combined effects of ethanol and non-alcoholic components, above all polyphenols, that are associated with beneficial physiologic effects, such as free radical scavenging, intracellular metal chelation, inhibition of transcription factors, and enzyme modulation ability5-6. The present study was undertaken 1) to explore the antibacterial activity of red wine against several strains of oral streptococci responsible for dental plaque formation and caries development, 2) to study the effect of the beverage on S. mutans adhesion to and detachment from hydroxyapatite (HA) beads and 3) to evaluate the in vitro and ex vivo inhibition of biofilm formation. The results showed that red wine exerts in vitro antibacterial activity against the tested pathogenic oral streptococci and induces postcontact effects against S. mutans. Succinic, malic, lactic, tartaric, citric, and acetic acid, which are found in grapes or are produced during malolactic fermentation, all exhibited antibacterial and postcontact activities and can therefore be collectively considered responsible for documented red wine antibacterial activity. Moreover, red wine strongly interferes with S. mutans adhesion to substrates such as HA beads, natural human teeth and plastic, promotes its detachment from HA, and powerfully inhibits in vitro biofilm formation revealable ex vivo by rare bacterial microcolonies. In conclusion, our data indicates that protection of the oral cavity from the cariogenic action of S. mutans may be another beneficial effect of the moderate consumption of red wine.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11571/356352
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