Chemical and Pharmaceutical Bulletin
Online ISSN : 1347-5223
Print ISSN : 0009-2363
Effect of Tea Polyphenols on Glucan Synthesis by Glucosyltransferase from Streptococcus mutans
Masao HATTORIInes Tomoco KUSUMOTOTsuneo NAMBATadashi ISHIGAMIYukihiko HARA
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1990 Volume 38 Issue 3 Pages 717-720

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Abstract

In the course of our studies on the development of anti-plaque agents for prevention of dental caries, we investigated effects of some of tea preparations and their individual components on the glucan synthesis catalyzed by glucosyltransferase (GTF) from Streptococcus mutans. Extracts of green tea and black tea, and polyphenol mixtures showed appreciable inhibition in the synthesis of insoluble glucan. Among the components isolated from tea infusions. theaflavin and its mono- and digallates had potent inhibitory activities at concentrations of 1-10mM against GTF. (+)-Catechin, (-)-epicatechin and their enantiomers had moderate inhibitory activities at these concentrations, while galloyl esters of (-)-epicatechin, (-)-epigallocatechin and (-)-gallocatechin had increased inhibitory activities.

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© The Pharmaceutical Society of Japan
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