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Article: Resveratrol inhibits periodontal pathogens in vitro

TitleResveratrol inhibits periodontal pathogens in vitro
Authors
Issue Date2011
PublisherJohn Wiley & Sons Ltd. The Journal's web site is located at http://www3.interscience.wiley.com/cgi-bin/jhome/12567
Citation
Phytotherapy Research, 2011, v. 25 n. 11, p. 1727-1731 How to Cite?
AbstractThe gram-negative anaerobic bacteria A. actinomycetemcomitans (Aa) and P. gingivalis (Pg) are key components in the aetiology of periodontal disease, and associated hard-tissue destruction. Resveratrol is a phytoalexin, produced naturally by several plants when under attack by bacterial or fungal pathogens. It is found in many foods including mulberries, peanuts and the skin of labrusca and muscadine grapes. The objective of this study was to evaluate the effect of resveratrol on the in vitro growth of periodontal pathogens Aa and Pg. For comparison, resveratrol's effect on a variety of other oral microorganisms was also evaluated. Resveratrol demonstrates a poor solubility in water, thus different concentrations of resveratrol in the solvent dimethyl sulphoxide (DMSO) were added to calibrated suspensions of Aa and Pg. As a control, a parallel series of dilutions containing the vehicle DMSO alone was made to measure the effect of the solvent. Minimum inhibitory concentrations of the periodontal pathogens were calculated. All suspensions were incubated for 1, 3, 6 and 24 h in an anaerobic chamber at 37 °C. At each time interval, selected dilutions from each culture broth were plated on blood agar plates. Colonies appearing on blood agar plates were visually counted at 3 days for Aa, and at 5 days for Pg. The periodontal bacteria showed a significant decrease (p < 0.05) in viable counts after 1 h, whilst no colony forming units could be observed after 24 h. The results suggest that resveratrol possesses significant antimicrobial properties on periodontal pathogens in vitro. Copyright © 2011 John Wiley & Sons, Ltd.
Persistent Identifierhttp://hdl.handle.net/10722/154684
ISSN
2015 Impact Factor: 2.694
2015 SCImago Journal Rankings: 0.842
ISI Accession Number ID
Funding AgencyGrant Number
University of Hong Kong Committee on Research and Conference10207932.36170.08003.323.01
Funding Information:

This study was supported by the University of Hong Kong Committee on Research and Conference Grants no. 10207932.36170.08003.323.01.

References

 

DC FieldValueLanguage
dc.contributor.authorO'connor, DJen_US
dc.contributor.authorWong, RWKen_US
dc.contributor.authorRabie, ABMen_US
dc.date.accessioned2012-08-08T08:26:54Z-
dc.date.available2012-08-08T08:26:54Z-
dc.date.issued2011en_US
dc.identifier.citationPhytotherapy Research, 2011, v. 25 n. 11, p. 1727-1731en_US
dc.identifier.issn0951-418Xen_US
dc.identifier.urihttp://hdl.handle.net/10722/154684-
dc.description.abstractThe gram-negative anaerobic bacteria A. actinomycetemcomitans (Aa) and P. gingivalis (Pg) are key components in the aetiology of periodontal disease, and associated hard-tissue destruction. Resveratrol is a phytoalexin, produced naturally by several plants when under attack by bacterial or fungal pathogens. It is found in many foods including mulberries, peanuts and the skin of labrusca and muscadine grapes. The objective of this study was to evaluate the effect of resveratrol on the in vitro growth of periodontal pathogens Aa and Pg. For comparison, resveratrol's effect on a variety of other oral microorganisms was also evaluated. Resveratrol demonstrates a poor solubility in water, thus different concentrations of resveratrol in the solvent dimethyl sulphoxide (DMSO) were added to calibrated suspensions of Aa and Pg. As a control, a parallel series of dilutions containing the vehicle DMSO alone was made to measure the effect of the solvent. Minimum inhibitory concentrations of the periodontal pathogens were calculated. All suspensions were incubated for 1, 3, 6 and 24 h in an anaerobic chamber at 37 °C. At each time interval, selected dilutions from each culture broth were plated on blood agar plates. Colonies appearing on blood agar plates were visually counted at 3 days for Aa, and at 5 days for Pg. The periodontal bacteria showed a significant decrease (p < 0.05) in viable counts after 1 h, whilst no colony forming units could be observed after 24 h. The results suggest that resveratrol possesses significant antimicrobial properties on periodontal pathogens in vitro. Copyright © 2011 John Wiley & Sons, Ltd.en_US
dc.languageengen_US
dc.publisherJohn Wiley & Sons Ltd. The Journal's web site is located at http://www3.interscience.wiley.com/cgi-bin/jhome/12567en_US
dc.relation.ispartofPhytotherapy Researchen_US
dc.subject.meshActinobacillus Actinomycetemcomitans - Drug Effectsen_US
dc.subject.meshAnti-Bacterial Agents - Pharmacologyen_US
dc.subject.meshColony Count, Microbialen_US
dc.subject.meshMicrobial Sensitivity Testsen_US
dc.subject.meshPorphyromonas Gingivalis - Drug Effectsen_US
dc.subject.meshStilbenes - Pharmacologyen_US
dc.titleResveratrol inhibits periodontal pathogens in vitroen_US
dc.typeArticleen_US
dc.identifier.emailWong, RWK:fyoung@hkucc.hku.hken_US
dc.identifier.emailRabie, ABM:rabie@hku.hken_US
dc.identifier.authorityWong, RWK=rp00038en_US
dc.identifier.authorityRabie, ABM=rp00029en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1002/ptr.3501en_US
dc.identifier.pmid21520308-
dc.identifier.scopuseid_2-s2.0-80054902967en_US
dc.identifier.hkuros195748-
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-80054902967&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume25en_US
dc.identifier.issue11en_US
dc.identifier.spage1727en_US
dc.identifier.epage1731en_US
dc.identifier.isiWOS:000297307000023-
dc.publisher.placeUnited Kingdomen_US
dc.identifier.scopusauthoridO'Connor, DJ=54395990800en_US
dc.identifier.scopusauthoridWong, RWK=7402127170en_US
dc.identifier.scopusauthoridRabie, ABM=7007172734en_US

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