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. 2019 May 18;24(2):282–287. doi: 10.1007/s12257-018-0408-0

Anti-cariogenic Characteristics of Rubusoside

Jeesoo Kim 1,#, Thi Thanh Hanh Nguyen 1,#, Juhui Jin 1, Iis Septiana 1, Gyu-Min Son 1, Gang-Hee Lee 1, You-Jin Jung 1, Dilshad Qureshi 2, Il Kyoon Mok 1, Kunal Pal 2, Soo-Yeon Yang 1, Seong-Bo Kim 3, Doman Kim 1,✉
PMCID: PMC7090897  PMID: 32218683

Abstract

Streptococcus mutans plays an important role in the development of dental caries in humans by synthesizing adhesive insoluble glucans from sucrose by mutansucrase activity. To explore the anti-cariogenic characteristics of rubusoside (Ru), a natural sweetener component in Rubus suavissimus S. Lee (Rosaceae), we investigated the inhibitory effect of Ru against the activity of mutansucrase and the growth of Streptococcus mutans. Ru (50 mM) showed 97% inhibitory activity against 0.1 U/mL mutansucrase of S. mutans with 500 mM sucrose. It showed competitive inhibition with a Ki value of 1.1 ± 0.2 mM and IC50 of 2.3 mM. Its inhibition activity was due to hydrophobic and hydrogen bonding interactions based on molecular docking analysis. Ru inhibited the growth of S. mutans as a bacteriostatic agent, with MIC and MBC values of 6 mM and 8 mM, respectively. In addition, Ru showed synergistic anti-bacterial activity when it was combined with curcumin. Therefore, Ru is a natural anti-cariogenic agent with anti-mutansucrase activity and antimicrobial activity against S. mutans.

Electronic Supplementary Material (ESM)

The online version of this article (doi: 10.1007/s12257-018-0408-0) contains supplementary material, which is available to authorized users.

Keywords: Anti-cariogenicity, mutansucrase, natural sweetener, rubusoside, Streptococcus mutans

Electronic Supplementary Material (ESM)

12257_2018_408_MOESM1_ESM.pdf (779.8KB, pdf)

Supplementary material, approximately 779 KB.

Acknowledgements

This work was partially supported by the OTTOGI Corporation through the Research and Publication Project, by the Korean Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry, and Fisheries (IPET) through the Agriculture, Food and Rural Affairs Research Center Support Program, funded by the Ministry of Agriculture, Food, and Rural Affairs (MAFRA) (D. Kim, 710012-03-1-HD220), and by the Korean Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry, and Fisheries (IPET) through the High Value-added Food Technology Development Program (116013032HD020) funded by the Ministry of Agriculture, Food, and Rural Affairs, Republic of Korea. The present study has been also conducted under Indo-Korea joint research program of Department of Science and Technology, Government of India (Sanction order # INT/Korea/P-37, June 15, 2017) and under the framework of International Cooperation Program managed (2016K1A3A1A19945059), and by the Basic Science Research Program (2018R1D1A1B07049569, T.T.H. Nguyen, 2018R1C1B6006348, I. Mok, 2018R1D1A1A09083366, D. Kim) managed by the NRF, Republic of Korea.

Footnotes

Publisher’s Note

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The first two authors contributed equally to this work.

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Supplementary Materials

12257_2018_408_MOESM1_ESM.pdf (779.8KB, pdf)

Supplementary material, approximately 779 KB.

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