Mint Flavorings from Candies Inhibit the Infectivity of Chlamydia pneumoniae

The impact of solvent extracts from the distillation water (flavoring extracts) isolated from mint flavored candies on the infectivity of the intracellular bacterium Chlamydia pneumoniae was evaluated by an in vitro model of epithelial cell infections. The mint flavoring extracts were isolated from...

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Bibliographic Details
Published in:Natural product communications 2016-11, Vol.11 (11), p.1725-1728
Main Authors: Hanski, Leena L., Kapp, Karmen, Tiirola, Terttu M., Orav, Anne, Vuorela, Heikki J., Püssa, Tõnu, Vuorela, Pia M.
Format: Article
Language:English
Subjects:
Candy - analysis
Cell Line
Cell Survival - drug effects
Chlamydophila pneumoniae - drug effects
Epithelial Cells - drug effects
Flavoring Agents - chemistry
Flavoring Agents - pharmacology
Humans
Mentha - chemistry
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Summary:The impact of solvent extracts from the distillation water (flavoring extracts) isolated from mint flavored candies on the infectivity of the intracellular bacterium Chlamydia pneumoniae was evaluated by an in vitro model of epithelial cell infections. The mint flavoring extracts were isolated from the candies by simultaneous hydrodistillation and their chemical composition, established by GC-MS, demonstrated menthol and limonene as the most abundant components. Results obtained by treating C. pneumoniae elementary bodies (EBs) with the flavoring extracts or pure reference compounds showed a significant decrease in EB infectivity, achieved with most of the extracts. This antichlamydial activity could be related to the relatively high menthol content of the extracts. Overall, the obtained data indicates that the flavorings present in the candies are able to target the metabolically quiet, non-replicating form of the bacterium and to suppress the spread of this respiratory pathogen from one cell to another.
ISSN:1934-578X
1555-9475
DOI:10.1177/1934578X1601101125