| Abstract
| - The effect of polyphenolic compounds isolated from green tea (Camellia sinensis) on the productionof toxic end metabolites of Porphyromonas gingivalis was investigated. Green tea polyphenolscompletely inhibited the production of n-butyric acid and propionic acid at a concentration of 1.0−2.0mg/mL in general anaerobic medium (GAM). (−)-Epigallocatechin gallate (EGCg), which is a majorcomponent of tea polyphenols also inhibited the production of phenylacetic acid at 0.5 mg/mL inGAM broth. In the experiment using resting cells of P. gingivalis, phenylacetic acid was producedfrom l-phenylalanine and phenylpyruvic acid, but this reaction was also inhibited by EGCg, (−)-epicatechin gallate, and (−)-gallocatechin gallate. However, (+)-catechin, (+)-gallocatechin, (−)-epicatechin, and (−)-epigallocatechin did not inhibit those reactions. These results indicate that theinhibitory effect on the production of toxic end metabolites of P. gingivalis can be attributed to thepresence of the galloyl moiety, which is ester-linked with the 3-OH of the catechin moiety in thepolyphenolic compounds. This study shows that continuous application of tea polyphenols on a dailybasis can be considered as a useful and practical method for the prevention of periodontal diseases. Keywords: Green tea polyphenols; (−)-epigallocatechin gallate; Porphyromonas gingivalis; periodontaldisease; phenylacetic acid
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