Grape Polyphenols Inhibit Dental Bacteria and Pro-Inflammatory Signaling
JSHS · 2020
Overview
University of Louisville, School of Dentistry Periodontitis is one of the most prevalent inflammatory diseases, with an annual expense of 14 billion dollars on disease therapy. It is the leading cause of tooth loss among adults and is associated with various systemic diseases. Periodontitis is instigated by a number of microbial pathogens and caused by pathogen-induced inflammation and collateral tissue damage. Among all periodontitis pathogens, Porphyromonas gingivalis stands as a primary contributor to pathology and has been used in various animal models for periodontitis. P. gingivalis is able to signal through various signaling pathways for inflammation induction. One pathway that plays a major role in periodontitis is the NF-ĸB pathway, an important mediator for both bone resorption and inflammation. The beneficial effects of grapes and grape products on human health have been widely investigated, yet leave many questions unanswered. Reports have shown that grape components, including (pro)anthocyanidins and flavonols, have the ability to down regulate inflammation. Therefore, it is highly plausible to ameliorate periodontitis by grape consumption through inhibiting oral pathogen growth and down-regulating infection- induced inflammation and bone loss. Grape powder was tested on its ability to inhibit periodontitis in mice. Grape powder extract was investigated for its effects on inflammation and osteoclastogenesis (the development of bone resorbing cells). Grape phenolic compounds were tested on their ability to inhibit the NF-ĸB signaling pathway and the growth of P. gingivalis. Grape components were shown to suppress periodontitis through the inhibition of NF- ĸB activation, oral bacteria growth, inflammation, and bone loss.
Awards (1)
- 3rd Place Biomedical Sciences
Competition history
- JSHS 2020
Resources
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