For Your Teeth, Thanksgiving Dinner Is a Real Food Fight

If you’re lucky, it will all be kisses and hugs around the Thanksgiving dinner table, with friends and family near and dear gathered about, and puppies at your feet waiting for table scraps.

But peace won’t reign within the confines of the oral cavity, where Streptococcus mutans and other harmful bacteria will await their own holiday feast. Your meal will enable S. mutans to launch one of its biggest assaults of the year on your tooth enamel.

New work by dental researchers at the University of Rochester Medical Center brings both good and bad news. While bacterial forces in your mouth will exploit your delectables in newly discovered ways, some foods common at the holiday dinner table – like the cranberry and even wine – offer new leads in the effort to stop tooth decay.

The Thanksgiving Day battle for oral health hinges on microbes like S. mutans. Most cookies, pies and the like contain mountains of sugar, but it’s not the sugar itself that causes tooth decay. Rather, S. mutans and other bacteria in our mouths – billions of individual microbes all waiting for their next snack – feast on the sugars, stick on your teeth and then churn out acid that eats away at tooth enamel.

At the front lines is Hyun “Michel” Koo, D.D.S, Ph.D., a dentist turned food scientist and microbiologist who is both exploring the destructive power of S. mutans and scouring foods and natural substances to harness their ability to prevent cavities. With every portion of bad news he delivers about cavities comes good news about compounds that may help prevent tooth decay.

“Natural substances offer tremendous possibilities for stopping tooth decay,” said Koo, who earlier this year received a $1.6 million from the National Institute of Dental and Craniofacial Research to conduct his research. “Our time spent in the laboratory is aimed at harnessing the potential of some of these compounds, perhaps eventually incorporating them into a toothpaste or mouth rinse to stop dental decay.”

Good news at the dinner table

Koo is hot on the trail of the cranberry as a potential ally in the fight against S. mutans, which is a threat to our teeth primarily because of its ability to form plaque. What appears to us as sticky white gunk along our teeth is actually a formidable fortress of molecules known as glucans – building blocks of plaque, stacked like bricks in a wall, rife with bacteria. It’s a gunky fortress that covers the tooth and gives bacteria a safe haven to munch on sugar, thrive, and churn out acid.

Koo has discovered that compounds within the cranberry disrupt enzymes known as glucosyltransferases that bacteria use to build glucans. Without its glucans, S. mutans and other bad bacteria in plaque becomes vulnerable.

Together with Nicholi Vorsa, Ph.D., director of the Philip E. Marucci Center for Blueberry and Cranberry Research and Extension at Rutgers University, Koo is working to isolate the compounds within the cranberry that are most protective. The pair has identified molecules known as A-type proanthocyanidins as having potential to reduce cavities dramatically. Earlier this year in the journal Caries Research, the team reported that when the molecules were applied, glucan and acid production by S. mutans was reduced by up to 70 percent, and cavity formation in rats was slashed by up to 45 percent.