Publication: Efecto del extracto natural de arándono rojo en la formación de un biofilm y en la viabilidad bacteriana en un modelo validado de biofilm oral in vitro
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2019
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Abstract
Objetivos
Investigaciones previas han demostrado la capacidad antimicrobiana de los extractos de arándano rojo frente a varios patógenos periodontales en estado planctónico. No obstante, la literatura existente sobre ese efecto en patógenos periodontales organizados en biofilm in vitro es escasa. Debido a que las bacterias se organizan en biofilms en la cavidad oral, el objetivo de este estudio es evaluar la actividad antibacteriana y el potencial anti-adhesión para la formación de biofilms del extracto de arándano rojo frente a Streptococcus oralis, Veillonela parvula, Actinomices naeslundii y los patógenos periodontales Porphyromonas gingivalis, Aggregatibacter actinomycetemcomitans y Fusobacterium nucleatum, en un modelo validado de biofilm in vitro.
Materiales y métodos
Se estudiaron las concentraciones mínimas inhibitorias (MICs, por sus siglas en inglés) y las concentraciones mínimas bactericidas (MBCs, por sus siglas en inglés) de 6 especies bacterianas en planctónico, tras un periodo de exposición de 24-48 horas a diferentes concentraciones de extractos de arándano rojo (1.000 μg/mL; 500 μg/mL; 250 μg/mL; 100 μg/mL y 10 μg/mL). Dichas especies bacterianas están implicadas en el desarrollo del biofilm oral subgingival in vivo y, como tal, representan los colonizadores iniciales (S. oralis y A. naeslundii), tempranos (V. parvula), secundarios (F. nucleatum) y los colonizadores tardíos (P. gingivalis y A. actinomycetemcomitans). Teniendo en cuenta las MBCs de las seis especies bacterianas, se utilizó un modelo validado de biofilm in vitro, para evaluar la actividad antibacteriana de una solución de extractos de arándano rojo (20.000 μg/mL), frente a las bacterias organizadas en biofilm, en dos tiempos de exposición (30 y 60 segundos). Teniendo en cuenta las MICs de las seis especies bacterianas, se analizó el potencial inhibitorio en la formación de biofilms sobre discos de
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hidroxiapatita (HA), de una solución de extractos de arándano rojo (200 μg/mL), tras 6 horas de contacto. En los tres experimentos, se estudió el recuento de las bacterias, expresadas como unidades formadoras de colonias por mililitro (UFC/mL), mediante la técnica reacción en cadena de la polimerasa cuantitativa en tiempo real (qPCR, por sus siglas en inglés). La vitalidad celular de los biofilms fue evaluada por microscopía de barrido laser confocal (CLSM, por sus siglas en inglés). En el segundo y tercer experimentos, las variables dependientes seleccionadas fueron las UFC/mL viables de las seis bacterianas y la proporción de células vivas/células muertas de todo el biofilm. Se realizó un análisis a nivel del experimento para cada parámetro del estudio (n=9 para qPCR y n=3 para los resultados de CLSM). Para evaluar la normalidad de la distribución de los dados se usó el test de Shapiro-Wilk. El efecto de cada solución y el tiempo de exposición (variables independientes) y su interacción con las variables dependientes, se evaluó mediante el test paramétrico ANOVA. Se construyó un modelo lineal general, utilizándose el método de máxima verosimilitud y las correcciones de Bonferroni para comparaciones múltiples. Los datos se expresaron como medias ± desviación estándar y como el porcentaje medio de inhibición. Los resultados se consideraron estadísticamente significativos con p<0,05.
Resultados
Con respecto a la capacidad antibacteriana, los extractos de arándano rojo (20.000 µg/mL) provocaron reducciones estadísticamente significativas en las UFC/mL viables de S. oralis y A. naeslundii, en el modelo de biofilm in vitro, tras 30 y 60 segundos de exposición y frente a V. parvula, a los 30 segundos de exposición. Sin embargo, aunque su efecto redujo la viabilidad de P. gingivalis, A. actinomycetemcomitans y F. nucleatum, el efecto no fue estadísticamente significativo tras 30 y 60 segundos de exposición. Solo en el caso de F. nucleatum se observaron diferencias estadísticamente significativas en las UFC/mL viables, cuando se compararon los dos tiempos de exposición.
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En relación a la capacidad antibiofilm, los extractos de arándano rojo (200 µg/mL) inhibieron significativamente la incorporación de las seis especies bacterianas en el modelo de biofilm in vitro, tras 6 horas de exposición, en comparación con los biofilms control (exposición a PBS). Tras el análisis de CLSM, se confirmó que los biofilms formados en la superficie de los discos de HA no estaban tan bien estructurados como los biofilms control, detectándose también reducciones significativas en la biomasa y en el numero de colonias bacterianas en los biofilms tratados mediante qPCR.
Conclusiones
El extracto natural de arándano rojo presenta capacidad antibacteriana frente a seis especies bacterianas (S. oralis, V. parvula, A. naeslundii y los patógenos periodontales P. gingivalis, A. actinomycetemcomitans y F. nucleatum) organizadas en biofilm, de manera significativa frente a los colonizadores iniciales, y capacidad para inhibir la incorporación de las seis especies bacterianas en un biofilm in vitro.
Aim Previous studies have demonstrated the antimicrobial capacity of cranberry extracts against several periodontal pathogens in planktonic state. However, the literature about this effect on periodontal pathogens organized in in vitro biofilms is scarce. Since bacteria are organized in biofilms in the oral cavity, the objective of this study was to evaluate the antibacterial activity and the antiadhesion potential for biofilm formation of cranberry extract against Streptococcus oralis, Veillonela parvula, Actinomyces naeslundii and the periodontal pathogens Porphyromonas gingivalis, Aggregatibacter actinomycetemcomitans and Fusobacterium nucleatum, in a validated in vitro biofilm model. Material and methods Minimum inhibitory concentrations (MICs) and minimum bactericidal concentrations (MBCs) of 6 bacterial species in planktonic state were studied after 24-48 hours of exposure at different concentrations of cranberry extracts (1.000 μg/mL, 500 μg/mL, 250 μg/mL, 100 μg/mL and 10 μg/mL). These bacterial species are involved in the development of an in vivo subgingival oral biofilm, and represent the early colonizers (S. oralis and A. naeslundii), early (V. parvula), secondary (F. nucleatum) and late colonizers (P. gingivalis and A. actinomycetemcomitans). Based on the MBCs of the six bacterial species, a validated in vitro biofilm model was used to evaluate the antibacterial activity of a solution of cranberry extracts (20,000 μg/mL) against bacteria in biofilm, in two exposure times (30 and 60 seconds). Based on the MICs of the six bacterial species, it was analysed the inhibitory potential on the formation of biofilms on hydroxyapatite (HA) discs of a solution of cranberry extracts (200 μg/mL) after 6 hours of exposure. In the three experiments, the bacterial counts, expressed as colony forming units per milliliter (CFU/mL), was studied using the real-time XXII quantitative polymerase chain reaction (qPCR) technique. Cellular vitality of the biofilms was evaluated by confocal laser scanning microscopy (CLSM). In the second and third experiments, the dependent variables selected were the viable CFU/mL of the six bacterial species and the ratio of living cells/dead cells of the entire biofilm. An experiment-level analysis was made for each study parameter (n=9 for qPCR and n=3 for the results of CLSM). To evaluate the normality of the data distribution, the Shapiro-Wilk test was used. The effect of each solution and the exposure time (independent variables) and its interaction with the dependent variables were evaluated by the parametric ANOVA test. A general linear model was constructed, using the maximum likelihood method and the Bonferroni corrections for multiple comparisons. The data were expressed as means ± standard deviation and as mean percentage of inhibition. The results were considered statistically significant at p<0.05. Results With respect to the antibacterial capacity, cranberry extracts (20.000 μg/mL) caused significant reductions on viable CFU/mL of S. oralis and A. naeslundii, in an in vitro biofilm model, after 30 and 60 seconds of exposition and against of V. parvula, at 30 seconds of exposure. However, although their effect reduced the viability of P. gingivalis, A. actinomycetemcomitans and F. nucleatum, their effect was not significant after 30 and 60 seconds of exposure. Only for F. nucleatum, statistically significant differences were observed in the viable CFU/mL when the two exposure times were compared. In relation to the antibiofilm capacity, cranberry extracts (200 μg/mL) significantly inhibited the incorporation of the six bacterial species in the in vitro biofilm model after 6 hours of exposure, in comparison with the control biofilms. After CLSM analysis, it was confirmed that the biofilms formed on the surface of the HA discs were not as well structured as the control biofilms, and significant reductions in the biomass and in the number of bacterial colonies in the biofilms treated by qPCR were also detected. XXIII Conclusions Natural extracts of cranberry present antibacterial capacity against six bacterial species (S. oralis, V. parvula, A. naeslundii and the periodontal pathogens P. gingivalis, A. actinomycetemcomitans and F. nucleatum) in biofilm, with a statistically significant result against the initial colonizers, and an ability to inhibit the incorporation of the six bacterial species in an in vitro biofilm
Aim Previous studies have demonstrated the antimicrobial capacity of cranberry extracts against several periodontal pathogens in planktonic state. However, the literature about this effect on periodontal pathogens organized in in vitro biofilms is scarce. Since bacteria are organized in biofilms in the oral cavity, the objective of this study was to evaluate the antibacterial activity and the antiadhesion potential for biofilm formation of cranberry extract against Streptococcus oralis, Veillonela parvula, Actinomyces naeslundii and the periodontal pathogens Porphyromonas gingivalis, Aggregatibacter actinomycetemcomitans and Fusobacterium nucleatum, in a validated in vitro biofilm model. Material and methods Minimum inhibitory concentrations (MICs) and minimum bactericidal concentrations (MBCs) of 6 bacterial species in planktonic state were studied after 24-48 hours of exposure at different concentrations of cranberry extracts (1.000 μg/mL, 500 μg/mL, 250 μg/mL, 100 μg/mL and 10 μg/mL). These bacterial species are involved in the development of an in vivo subgingival oral biofilm, and represent the early colonizers (S. oralis and A. naeslundii), early (V. parvula), secondary (F. nucleatum) and late colonizers (P. gingivalis and A. actinomycetemcomitans). Based on the MBCs of the six bacterial species, a validated in vitro biofilm model was used to evaluate the antibacterial activity of a solution of cranberry extracts (20,000 μg/mL) against bacteria in biofilm, in two exposure times (30 and 60 seconds). Based on the MICs of the six bacterial species, it was analysed the inhibitory potential on the formation of biofilms on hydroxyapatite (HA) discs of a solution of cranberry extracts (200 μg/mL) after 6 hours of exposure. In the three experiments, the bacterial counts, expressed as colony forming units per milliliter (CFU/mL), was studied using the real-time XXII quantitative polymerase chain reaction (qPCR) technique. Cellular vitality of the biofilms was evaluated by confocal laser scanning microscopy (CLSM). In the second and third experiments, the dependent variables selected were the viable CFU/mL of the six bacterial species and the ratio of living cells/dead cells of the entire biofilm. An experiment-level analysis was made for each study parameter (n=9 for qPCR and n=3 for the results of CLSM). To evaluate the normality of the data distribution, the Shapiro-Wilk test was used. The effect of each solution and the exposure time (independent variables) and its interaction with the dependent variables were evaluated by the parametric ANOVA test. A general linear model was constructed, using the maximum likelihood method and the Bonferroni corrections for multiple comparisons. The data were expressed as means ± standard deviation and as mean percentage of inhibition. The results were considered statistically significant at p<0.05. Results With respect to the antibacterial capacity, cranberry extracts (20.000 μg/mL) caused significant reductions on viable CFU/mL of S. oralis and A. naeslundii, in an in vitro biofilm model, after 30 and 60 seconds of exposition and against of V. parvula, at 30 seconds of exposure. However, although their effect reduced the viability of P. gingivalis, A. actinomycetemcomitans and F. nucleatum, their effect was not significant after 30 and 60 seconds of exposure. Only for F. nucleatum, statistically significant differences were observed in the viable CFU/mL when the two exposure times were compared. In relation to the antibiofilm capacity, cranberry extracts (200 μg/mL) significantly inhibited the incorporation of the six bacterial species in the in vitro biofilm model after 6 hours of exposure, in comparison with the control biofilms. After CLSM analysis, it was confirmed that the biofilms formed on the surface of the HA discs were not as well structured as the control biofilms, and significant reductions in the biomass and in the number of bacterial colonies in the biofilms treated by qPCR were also detected. XXIII Conclusions Natural extracts of cranberry present antibacterial capacity against six bacterial species (S. oralis, V. parvula, A. naeslundii and the periodontal pathogens P. gingivalis, A. actinomycetemcomitans and F. nucleatum) in biofilm, with a statistically significant result against the initial colonizers, and an ability to inhibit the incorporation of the six bacterial species in an in vitro biofilm
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