Antiadhesive Effect of Green and Roasted Coffee on Streptococcus mutans’ Adhesive Properties on Saliva-Coated Hydroxyapatite Beads

M. Daglia,† R. Tarsi,‡ A. Papetti,† P. Grisoli,§ C. Dacarro,§ C. Pruzzo,‡ and G. Gazzani*†
Department of Pharmaceutical Chemistry and Department of Experimental and Applied Pharmacology, Faculty of Pharmacy, University of Pavia, via Taramelli 12, 27100 Pavia, Italy, and Institute of Microbiology, Faculty of Medicine, University of Ancona, via Ranieri Monte d’Ago, 60131 Ancona, Italy
J. Agric. Food Chem., 2002, 50 (5), pp 1225–1229
DOI: 10.1021/jf010958t
Publication Date (Web): January 25, 2002
Copyright © 2002 American Chemical Society

Abstract
Green and roasted coffees of the two most used species, Coffea arabica and Coffea robusta, several commercial coffee samples, and known coffee components were analyzed for their ability to interfere with Streptococcus mutans’ sucrose-independent adsorption to saliva-coated hydroxyapatite (HA) beads. All coffee solutions showed high antiadhesive properties. The inhibition of S. mutans’ adsorption to HA beads was observed both when coffee was present in the adsorption mixture and when it was used to pretreat the beads, suggesting that coffee active molecules may adsorb to a host surface, preventing the tooth receptor from interacting with any bacterial adhesions. Among the known tested coffee components, trigonelline and nicotinic and chlorogenic acids have been shown to be very active. Dialysis separation of roasted coffee components also showed that a coffee component fraction with 1000 Da < MW < 3500 Da, commonly considered as low MW coffee melanoidins, may sensibly contribute to the roasted coffee’s antiadhesive properties. The obtained results showed that all coffee solutions have antiadhesive properties, which are due to both naturally occurring and roasting-induced molecules.