Comparative study of the effect of green and roasted water extracts of mate (Ilex paraguariensis) on glucosyltransferase activity of Streptococcus mutans
Comparative study of the effect of green and roasted water extracts of mate (Ilex paraguariensis) on glucosyltransferase activity of Streptococcus mutans
Jim Battagim,Verônica Trícoli de Souza,6 Authors,Patrícia de Oliveira Carvalho
2012 · DOI: 10.3109/14756366.2011.585986
Journal of Enzyme Inhibition and Medicinal Chemistry · 8 Citations
TLDR
The characterization of the extracts showed that the compounds formed during roasting, possibly shikimic acid derivatives and other unindentified compounds formed by the Maillard reaction, appeared to contribute to the inhibition of GTF activity.