Alteration of the coadherence of Candida albicans with oral bacteria by dietary sugars

H. Nikawa, H. Egusa, S. Makihira, H. Yamashiro, H. Fukushima, C. Jin, M. Nishimura, R. R. Pudji, T. Hamada

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26 Citations (Scopus)


Interactions between bacterial oral flora and Candida albicans are important in denture plaque formation. This study therefore first aimed to quantify the coadherence of C. albicans and bacteria by the use of a bioluminescent adenosine triphosphate (ATP) assay based on the firefly luciferase-luciferin system. The second aim was to examine the effect of i) dietary sugars (used for preculture) and ii) enzymatic digestion of fungi on the coadherence. When yeast was preincubated in yeast nitrogen base medium (YNB) supplemented with 250 mM glucose, the yeast coadhered with all isolates of Streptoccus mutans and Streptococcus sanguis, and no significant coadhesion was observed with the isolates of Streptococcus sobrinus, Streptococcus salivarius, Lactobacillus and Actinomyces. However, when the yeast was precultured in YNB supplemented with 500 mM galactose, the yeast coadhered with S. salivarius and Actinomyces, which was not observed when the yeast was grown in YNB with glucose. In addition, the coadherence of the yeast with the isolates of S. sanguis was significantly reduced. Enzymatic digestion of yeast and a reverse transcription polymerase chain reaction assay revealed that expression of at least two types of proteinaceous adhesins are involved in these phenomena.

Original languageEnglish
Pages (from-to)279-283
Number of pages5
JournalOral Microbiology and Immunology
Issue number5
Publication statusPublished - 2001


  • Adhesive proteins
  • Candida albicans
  • Denture plaque
  • Dietary sugar


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