Inhibiting interspecies coaggregation of plaque bacteria with a cranberry juice constituent [published erratam appear in J Am Dent Assoc 1999 Jan;130(1):36 and 1999 Mar;130(3):332].

Dental plaque stability depends on bacterial adhesion to acquired pellicle, and on interspecies adhesion (or coaggregation). A high-molecular-weight cranberry constituent at 0.6 to 2.5 milligrams per milliliter reversed the coaggregation of 49 (58 percent) of 84 coaggregating bacterial pairs tested. It acted preferentially on pairs in which one or both members are gram-negative anaerobes frequently involved in periodontal diseases. Thus, the anticoaggregating cranberry constituent has the potential for altering the subgingival microbiota, resulting in conservative control of gingival and periodontal diseases. However, the high dextrose and fructose content of the commercially available cranberry juice makes it unsuitable for oral hygiene use, and the beneficial effect of the high-molecular-weight constituent requires animal and clinical studies.

Inhibitory effect of a high-molecular-weight constituent of cranberry on adhesion of oral bacteria.

A high-molecular-weight nondialysable material (NDM) isolated from cranberry juice at a concentration of 0.6 to 2.5 mg/ml dissociated coaggregates formed by many intergeneric oral bacteria. A lower concentration of NDM was required to inhibit formation of such coaggregates. NDM acted preferentially on pairs of oral bacteria in which one or both members are Gram-negative anaerobes. The high-molecular-weight material from blueberry also inhibited the coaggregation, although its activity was weaker, whereas such materials obtained from other fruits were inactive. Saliva did not interfere with the ability of NDM to inhibit coaggregation. A preliminary clinical trial showed that NDM reduces S. mutans counts in saliva. The antiadhesion activity of cranberry juice has a potential for altering the oral microbial flora resulting in improved oral hygiene.