Preprint Article Version 1 NOT YET PEER-REVIEWED

Isolation and Characterisation of Probiotics for Antagonising Cariogenic Bacterium Streptococcus mutans and Preventing Biofilm Formation

  1. Department of Culinary Arts, De Lin Institute of Technology, Taipei City 23654, Taiwan
  2. Department of Food and Nutrition, Providence University, Taichung City 43302, Taiwan
  3. Department of Food Science and Technology, HungKuang University, Taichung City 43302, Taiwan
Version 1 : Received: 23 October 2016 / Approved: 24 October 2016 / Online: 24 October 2016 (09:37:48 CEST)

How to cite: Lin, P.; Hsieh, Y.; Tsai, C. Isolation and Characterisation of Probiotics for Antagonising Cariogenic Bacterium Streptococcus mutans and Preventing Biofilm Formation. Preprints 2016, 2016100102 (doi: 10.20944/preprints201610.0102.v1). Lin, P.; Hsieh, Y.; Tsai, C. Isolation and Characterisation of Probiotics for Antagonising Cariogenic Bacterium Streptococcus mutans and Preventing Biofilm Formation. Preprints 2016, 2016100102 (doi: 10.20944/preprints201610.0102.v1).

Abstract

Consumption of refined foods and beverages high in sugar make the teeth susceptible to the formation of biofilm, and lead to dental caries and diseases of the oral cavity such as periodontitis and periodontal disease. The aim of the present study was to determine the ability of selected probiotics to inhibit growth and biofilm formation by the cariogenic bacterium Streptococcus mutans in vitro. We screened strains of latic acid bacteria (LAB) (n=120) from the Bioresources Collection and Research Center (BCRC), saliva of healthy adults and infant stool. The antimicrobial activity of LAB in vitro was evaluated by agar spot culture and co-culture of the S. mutans strains. We determined the effect of heating and dilution factors (2- and 4-fold) on the antagonistic activity of LAB. Antagonistic substances in the spent culture suspensions (SCS) of LAB were precipitated by extraction with ammonium sulphate and chloroform to characterise the protein and lipophilic fractions. Results of co-culturing show that the SCS of the three LAB strains (Lactobacillus pentosus 13-1, 13-4 and Lactobacillus crispatus BCRC 14618) subjected to heat treatment showed significantly high antimicrobial activity. We found that substances produced by L. pentosus 13-4 which have the potential to exhibit antimicrobial properties might be lipophilic proteins. Additionally, we infer that the mechanism of reducing biofilm formation by Lactobacillus strains is associated with sucrose-dependent cell–cell adhesion and the gtfC level of glucosyltransferases (Gtfs) in the biofilm. Native LAB strains screened in our study may be used in chewing gums and other processed foods for preventing tooth decay.

Subject Areas

dental caries; Streptococcus mutans; lactic acid bacteria; biofilm; glucosyltransferases

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