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Evaluating hop extract concentrations found in commercial beer to inhibit Streptococcus mutans biofilm formation

AIMS: The purpose of this study was to compare the effect of hop extracts with diverse β‐acid concentrations on Streptococcus mutans biofilm formation. METHODS AND RESULTS: Ten different hop extracts, with α‐acid concentrations similar to those found in commercial beer products and β‐acid concentrat...

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Autores principales: Gregory, Eric R., Bakhaider, Renad F., Gomez, Grace F., Huang, Ruijie, Moser, Elizabeth A. S., Gregory, Richard L.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9543398/
https://www.ncbi.nlm.nih.gov/pubmed/35598180
http://dx.doi.org/10.1111/jam.15632
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author Gregory, Eric R.
Bakhaider, Renad F.
Gomez, Grace F.
Huang, Ruijie
Moser, Elizabeth A. S.
Gregory, Richard L.
author_facet Gregory, Eric R.
Bakhaider, Renad F.
Gomez, Grace F.
Huang, Ruijie
Moser, Elizabeth A. S.
Gregory, Richard L.
author_sort Gregory, Eric R.
collection PubMed
description AIMS: The purpose of this study was to compare the effect of hop extracts with diverse β‐acid concentrations on Streptococcus mutans biofilm formation. METHODS AND RESULTS: Ten different hop extracts, with α‐acid concentrations similar to those found in commercial beer products and β‐acid concentrations ranging from 2.6 to 8.1%, were added to distilled water to make standardized concentrations. S. mutans isolates were treated with hop extract dilutions varying from 1:2 to 1:256. The minimum inhibitory, minimum bactericidal and minimum biofilm inhibitory concentrations were determined and the optical density was evaluated. Live/dead staining confirmed the bactericidal effects. Biofilm formation of several strains of S. mutans was significantly inhibited by hop extract dilutions of 1:2, 1:4, 1:8, 1:16 and 1:32. Strong negative correlations were observed between α‐ and β‐acid concentrations of the hop extracts and S. mutans total growth and biofilm formation. CONCLUSIONS: The use of hop extracts prepared similarly to commercial beer decreased S. mutans biofilm formation. SIGNIFICANCE AND IMPACT OF THE STUDY: The inclusion of hops in the commercial beer products may provide beneficial health effects. Further studies are warranted to determine an effect in vivo on the development of dental caries.
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spelling pubmed-95433982022-10-14 Evaluating hop extract concentrations found in commercial beer to inhibit Streptococcus mutans biofilm formation Gregory, Eric R. Bakhaider, Renad F. Gomez, Grace F. Huang, Ruijie Moser, Elizabeth A. S. Gregory, Richard L. J Appl Microbiol Original Articles AIMS: The purpose of this study was to compare the effect of hop extracts with diverse β‐acid concentrations on Streptococcus mutans biofilm formation. METHODS AND RESULTS: Ten different hop extracts, with α‐acid concentrations similar to those found in commercial beer products and β‐acid concentrations ranging from 2.6 to 8.1%, were added to distilled water to make standardized concentrations. S. mutans isolates were treated with hop extract dilutions varying from 1:2 to 1:256. The minimum inhibitory, minimum bactericidal and minimum biofilm inhibitory concentrations were determined and the optical density was evaluated. Live/dead staining confirmed the bactericidal effects. Biofilm formation of several strains of S. mutans was significantly inhibited by hop extract dilutions of 1:2, 1:4, 1:8, 1:16 and 1:32. Strong negative correlations were observed between α‐ and β‐acid concentrations of the hop extracts and S. mutans total growth and biofilm formation. CONCLUSIONS: The use of hop extracts prepared similarly to commercial beer decreased S. mutans biofilm formation. SIGNIFICANCE AND IMPACT OF THE STUDY: The inclusion of hops in the commercial beer products may provide beneficial health effects. Further studies are warranted to determine an effect in vivo on the development of dental caries. John Wiley and Sons Inc. 2022-06-05 2022-09 /pmc/articles/PMC9543398/ /pubmed/35598180 http://dx.doi.org/10.1111/jam.15632 Text en © 2022 The Authors. Journal of Applied Microbiology published by John Wiley & Sons Ltd on behalf of Society for Applied Microbiology. https://creativecommons.org/licenses/by/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Articles
Gregory, Eric R.
Bakhaider, Renad F.
Gomez, Grace F.
Huang, Ruijie
Moser, Elizabeth A. S.
Gregory, Richard L.
Evaluating hop extract concentrations found in commercial beer to inhibit Streptococcus mutans biofilm formation
title Evaluating hop extract concentrations found in commercial beer to inhibit Streptococcus mutans biofilm formation
title_full Evaluating hop extract concentrations found in commercial beer to inhibit Streptococcus mutans biofilm formation
title_fullStr Evaluating hop extract concentrations found in commercial beer to inhibit Streptococcus mutans biofilm formation
title_full_unstemmed Evaluating hop extract concentrations found in commercial beer to inhibit Streptococcus mutans biofilm formation
title_short Evaluating hop extract concentrations found in commercial beer to inhibit Streptococcus mutans biofilm formation
title_sort evaluating hop extract concentrations found in commercial beer to inhibit streptococcus mutans biofilm formation
topic Original Articles
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9543398/
https://www.ncbi.nlm.nih.gov/pubmed/35598180
http://dx.doi.org/10.1111/jam.15632
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