Identification of components of oral bacterial growth inhibitory activity in nutrient-rich sweet potatoes and these application to periodontal disease prevention.

2023 Fiscal Year Final Research Report

• Project/Area Number: 21K10030
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Review Section: Basic Section 57050:Prosthodontics-related
• Research Institution: Tokyo Dental College
• Principal Investigator: Miura Tadashi 東京歯科大学, 歯学部, 准教授 (10266570)
• Co-Investigator(Kenkyū-buntansha): 小田 由香里 東京歯科大学, 歯学部, 助教 (20778518) ; 志澤 泰彦 日本大学, 生物資源科学部, 准教授 (30413131) ; 塚越 絵里 国立医薬品食品衛生研究所, 医薬安全科学部, 主任研究官 (60615384)
• Project Period (FY): 2021-04-01 – 2024-03-31
• Keywords: さつまいも / 歯周病 / う蝕 / 歯周病予防 / う蝕予防

Outline of Final Research Achievements

A syrup-like liquid made by concentrating sweet potato juice was investigated for its effect on growth of periodontopathic bacteria. The specimen from the potatoes showed antibacterial activities. In addition, the activity of the bacterial growth inhibition was observed in all of the sweet potato varieties tested. It was suggested that sweet potatoes contain substances that inhibit periodontopathic bacteria.
When cariogenic bacteria that are cultured in a broth supplemented with sucrose, glucan, main component of highly sticky plaque, usually is formed on test tube’s walls in experimental manner. When the bacteria were cultured in a broth with sweet potato syrup instead of sucrose, the content of polysaccharides attached on the wall was reduced exponentially compared to normal medium with sucrose. It was suggested that sweet potatoes contain substances that inhibit plaque formation by cariogenic bacteria. Experiments are underway with the goal of identifying these active ingredients.

Free Research Field

細菌学

Academic Significance and Societal Importance of the Research Achievements

日本人の歯の喪失原因の約8割を口腔２大感染症が占める。
原因細菌を定着抑制することが最大の予防策と考え、素材の開発を目的として研究はスタートした。注目点は、国産で自給自足可能農作物のサツマイモを原料に使用する点。今回の成果を医療に応用し、大幅な医療費削減に繋がれば社会的意義が大きい。学術的成果は2つある。１．う蝕菌が産生する多糖が歯面に固着する歯垢形成過程を阻害する活性が、サツマイモに発見されたこと、2．歯周病原菌がサツマイモ成分により増殖抑制されたことである。