Effect of rubusoside, a natural sucrose substitute, on the metabolism of Scardovia wiggsiae: a novel potential cariogenic pathogen.

IF 4.5 1区 生物学 Q1 BIOLOGY
Peiling Wang, Rong Ma, Dandan Ma, Yisha Lin, Yimin Wang, Yuanyuan Zhang, Jinpu Chu
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Abstract

Background: Intake of glucose and sucrose accelerates the development of dental caries in children. Scardovia wiggsiae (S. wiggsiae) is a potential pathogen of early childhood caries (ECC). Previous research conducted by our group has demonstrated that rubusoside, a non-cariogenic sweetener, inhibits the caries pathogen Streptococcus mutans (S. mutans). To investigate the effects of rubusoside as a sucrose substitute and sweet additive on the growth and metabolism of S.wiggsiae and to predict the underlying mechanisms.

Results: The minimum inhibitory concentration (MIC) of rubusoside was determined to be 1% using the microdilution method. Both as a standalone agent and in combination with sucrose, rubusoside significantly inhibited the growth, acid-producing capability, and adhesion of S.wiggsiae. Utilizing techniques such as crystal violet staining, anthrone-sulfuric acid reaction, BCA protein quantification, scanning electron microscopy (SEM), and confocal laser scanning microscopy (CLSM), we demonstrated that rubusoside effectively suppressed the formation of S. wiggsiae biofilms and reduced the synthesis of extracellular polysaccharides (EPS) and soluble proteins. The whole genome sequencing of S. wiggsiae was conducted for the first time and combined with RNA-seq analysis, the potential mechanism of rubusoside inhibiting bacterial biofilm formation was predicted: It might exert bacteriostatic effects by influencing bacterial carbohydrate metabolic pathways (such as nucleotide sugar synthesis, amino sugar and nucleotide sugar metabolism, galactose metabolism, and phosphotransferase system), and downregulating the expression of virulence genes (clpP and groEL) related to adhesion, invasion, and biofilm formation.

Conclusions: Rubusoside exhibits a significant bacteriostatic effect against S. wiggsiae, a potential pathogen associated with early childhood dental caries. Notably, its inhibitory activity remains unaffected even in the presence of sucrose. Consequently, as a sucrose substitute or sweetener additive, rubusoside holds broad application prospects in both the food industry and oral hygiene products, offering a promising approach to the prevention and treatment of dental caries.

一种天然蔗糖替代品荆芥苷对一种新的潜在致龋病原菌——威格斯卡杜维亚代谢的影响。
背景:葡萄糖和蔗糖的摄入加速了儿童龋齿的发展。wiggsiae (S. wiggsiae)是一种潜在的幼儿龋病病原体。我们小组先前进行的研究表明,一种非龋齿甜味剂,鲁布苏苷,抑制龋齿病原体变形链球菌(S. mutans)。研究冬凌草苷作为蔗糖替代品和甜味添加剂对冬凌草生长和代谢的影响,并探讨其作用机制。结果:采用微量稀释法测定了冬冬苷的最低抑菌浓度(MIC)为1%。无论是单独使用还是与蔗糖联合使用,冬凌草苷都能显著抑制葡萄球菌的生长、产酸能力和粘附能力。利用结晶紫染色、蒽酮-硫酸反应、BCA蛋白定量、扫描电镜(SEM)和共聚焦激光扫描显微镜(CLSM)等技术,我们证明了冬冬苷有效地抑制了S. wiggsiae生物膜的形成,减少了细胞外多糖(EPS)和可溶性蛋白的合成。首次对S. wiggsiae进行全基因组测序,并结合RNA-seq分析,预测鲁布苏苷抑制细菌生物膜形成的潜在机制:它可能通过影响细菌碳水化合物代谢途径(如核苷酸糖合成、氨基糖和核苷酸糖代谢、半乳糖代谢和磷酸转移酶系统),下调与粘附、侵袭和生物膜形成相关的毒力基因(clpP和groEL)的表达来发挥抑菌作用。结论:冬凌草苷对与幼儿龋齿相关的潜在病原菌wiggsiae具有显著的抑菌作用。值得注意的是,它的抑制活性即使在蔗糖的存在下也不受影响。因此,作为蔗糖替代品或甜味剂添加剂,鲁布苏苷在食品工业和口腔卫生产品中都有广阔的应用前景,为预防和治疗龋齿提供了一条有希望的途径。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
BMC Biology
BMC Biology 生物-生物学
CiteScore
7.80
自引率
1.90%
发文量
260
审稿时长
3 months
期刊介绍: BMC Biology is a broad scope journal covering all areas of biology. Our content includes research articles, new methods and tools. BMC Biology also publishes reviews, Q&A, and commentaries.
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